Drop Cookie 10 – Peanut Butter Drop Cookies / Penelope’s Story Part 2

A flour storm hit Penelope as she scaled the mountain passes of the Chocolate Mountain range. As children, both Lulu and Penelope endured these storms on the streets of Cassily, the capital of the Continent. It was then that she started to bake.

She and Lulu would collect the flour from the storm then sneak into a bakery at midnight. By 3:30AM, they would be out of the kitchen, stomachs full, and a few baked goods left to sell for the day. Then on one particularly stormy night, Lulu managed to sneak into the castle kitchens. Unfortunately for the girls, the head baker started her routine at 3:30 in the morning and they were caught.

“Street urchins! Dirty street urchins get out of my kitchen!” bellowed the head baker.

As a peace offering, Lulu offered the head baker one of the extra scones that Penelope baked. Still angry, the baker snatched the scone from Lulu’s hand and took a bite. Then she took another bite, and then another.

The head baker sat quietly down on a stool to finish her scone. Penelope watched, anxious, ready to run at any moment. Lulu held her hand tightly, not letting Penelope escape.

“You baked this scone?” asked the head baker, addressing Lulu.

“No it was my sister, Penelope,” said Lulu, pushing her towards the head baker.

The head baker looked Penelope up and down. “When can you start?”

Penelope woke from her reminiscing to see that the storm stopped. “Time to pay you back Lulu,” she said out loud.

She crossed the last ridge and saw a vast wall of Peanut Butter Drop Cookies. Here is the recipe:

1) 1 cup chunk style peanut butter (or smooth peanut butter which I used)
2) 1/2 cup butter
3) 2 teaspoons vanilla extract
4) 1/2 cup sugar
5) 1 cup honey
6) 2 eggs
7) 2 1/2 cups all purpose flour
8) 1 teaspoon baking soda

Preparation and Cookie
1) Turn the oven on 350 degrees (please note the book says 375 degrees but this was too hot for my oven and the cookies burned).
2) Cream the peanut butter, butter, and vanilla extract together.
The book says to use a hand or bowl mixer but since I used creamy peanut butter, I mixed everything with a spoon and it worked out just fine.
3) Add the sugar and honey little by little
4) Add eggs one at a time. Beat well after each egg.
5) Add the baking soda, mix well.
6) Add the flour, mix well.
7) Take a baking sheet and cover with parchment paper.
8) Drop a teaspoon of dough on the baking sheet. Repeat. The baking sheet should hold about 12 teaspoons of dough.
9) Bake for about 9-10 minutes. Enjoy!

Peanut Butter Drop Cookies

Peanut Butter Drop Cookies #2

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