The idea is for everyone to share a cookie recipe and tag four more people to do the same the following week. The four I’ve tagged will post a recipe on Tuesday, December 16 and tag four more people to post on December 23.
These cookies are an invention of my own, and require a seasonal ingredient that may be hard to find even in December. But if you can find the Pillsbury pumpkin quick bread mix, they are well worth the effort. You probably can substitute one of the other quick bread mix flavors and still make delicious cookies!
I invented these cookies because I have a rather unhealthy obsession with all things pumpkin and pumpkin spice. Since it’s not unusual to find recipes that combine pumpkin and peanut butter in savory dishes, I decided to see what would happen if you combined them in a cookie.
The answer: YUM.
I also added chocolate chips, because as everyone knows, everything is better with chocolate.
Recipe is easy to double and the cookies keep nicely in airtight containers.
PUMPKIN PEANUT BUTTER CHOCOLATE CHIP COOKIES
¼ cup unsalted butter, softened
¼ cup butter-flavored shortening
½ cup creamy peanut butter
¼ cup orange juice
Zest of one orange
1 (14 oz.) pkg. Pillsbury Pumpkin Quick Bread and Muffin Mix
3/4 cup peanut butter chips
3/4 cup semi-sweet chocolate chips
Heat oven to 350 degrees F.
In large bowl, cream together the butter, shortening and peanut butter. Beat in egg, orange juice and orange zest.
Add quick bread mix, peanut butter chips and chocolate chips to butter/shortening mixture and combine until dough forms.
Drop dough by teaspoonfuls on baking sheets. Press down lightly on each dough ball with fork. Bake in oven 12 to 14 minutes or until bottoms begin to brown and edges are set (tops will be soft). Allow to cool for 1 minute before removing from baking sheets. Cool thoroughly before storing in airtight containers.
Approx. 3 dozen cookies
I am tagging:
Their contributions go up on their blogs December 16.
Thanks to all who volunteered!