HEY TUESDAY! Its a great day to BAKE! Today I’m baking Dorie Greenspan’s Peanut Butter Change-Ups along with the other bakers at Tuesdays with Dorie!
NOW, let me just tell you WHY it is the PERFECT DAY to bake these puppies:
- Dorie Greenspan has just released a new book, called Dorie’s Cookies!!
- The Tuesdays with Dorie group is going to be baking their way through the whole book and today is the first day for posting the recipe you have baked!
- Its also National Author Day in the US and Dorie is my hands-down favorite cookbook author! (Happy Author Day Dorie!)
These are super-peanut-buttery! Not too sweet. And kinda crumbly. Dorie’s instructions were easily recreated. Try the recipe yourself, right HERE or pick up a copy of Dorie’s new book.
I loved making this recipe! I made a half-batch and froze 9 unbaked mounds. I think maybe next time, I might try sprinkling some flavored sugar on top before baking (I have some carmel flavored). I also think the I chopped my peanuts too small. I like the cookies that have the stray bigger peanut pieces in them better.
I’m an American baking in France so my ingredients are a bit different than what I would normally find in the US. It is actually hard to find peanut butter where I live! It isn’t sweet and oily like the American brands. The brown sugar I use isn’t really all the “packable”. But, they came out great. OH,…and no cookie scoop. But, honestly, (sorry Dorie), I think using a big old tablespoon-full and just kinda mounding the dough in with my hand gave them a nice handmade look.
TIPS & TRICKS for Baking an American Recipe in France:
- I use “regular” flour. In France it is called Type 55.
- The brown sugar I used is called “La Perruche Pure Cane Cassonade”.
- The peanute butter I used is called “Ethiquable: Beurre de Cacahuetes”
If you want to see how other Tuesdays with Dorie bakers made their recipe, visit this LINK! 🙂
Happy Baking from A Warm Hello!