This week I was honored to blog with a group of women who are constantly using their blogging platforms to shine light on the issues most important to them. During Cookie Week, Kristen at Comfortably Domestic is working with Glad to Give and tallying up the number of cookies we've all swapped this week. Glad to Give will in turn donate a dollar to Cookies for Kids Cancer for every cookie exchanged this week (you can participate too, send your totals to comfortablydomestic <at> gmail <dot> com by today).
For my contribution I made Salted Double Chocolate Peanut Butter Cookies from Food 52. There is cookie that a Detroit bakery (and I'm sure thousands of others) makes - Sea Salt Chocolate Chip - I'm obsessed. I happily sprinkled flakey, crunchy Maldon Sea Salt all over these cookies. In all, I contributed fourteen cookies to the market-swap, and gave the rest to co-workers at my non-profit job (the beauty of multiple jobs - more distribution outlets for baked goods).
1 1/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cups creamy peanut butter (not all natural)
1/2 cup unsalted peanuts
1 cup semi-sweet chocolate chips
coarse sea salt for sprinkling cookies
Be sure to check out all of the Cookie Week posts via Comfortably Domestic!