Every Tuesday, when the TWD bakers post, I try to visit as many of the members’ blogs as I can before my conscience starts screaming at me and telling to me to get back to work. And a couple of weeks ago, I noticed that Caitlin of Engineer Baker had made WPCs with peanut butter and Reese’s Peanut Butter Cups! It made my head spin! In all the years that I’d been baking these cookies, I, the Queen of Playing Around (I include variations for almost all of my recipes in my books), had never tweaked, tampered with or otherwise changed this recipe. It had just never occurred to me. But it had occurred to Caitlin — and more than once: She made them with espresso, too!
Inspired by Caitlin’s boldness, I made peanut-butter and Reese’s Peanut Butter Cup WPCs and, not surprisingly, they were fun. In fact, it’s the peanut-butter version in the picture. I’m not sure what else I might do with these cookies, but I think Caitlin’s on to something.
Have any of you made changes in the World Peace Cookies recipe? Variations? New flavors? I’d love, love to know.
On to the metric measurements: I haven’t converted the spoon measures, but I think that if you figure 5 ml for a teaspoon and 15 ml for a tablespoon, you’ll be fine.
World Peace Cookies: Metric Measurements
175 grams all-purpose flour
30 grams unsweetened cocoa powder
1/2 teaspoon baking soda
150 grams unsalted butter
180 grams light brown sugar
50 grams sugar
1/2 teaspoon Le Paludier 8.8 oz Fleur de Sel from Brittany France, in bag (refill) fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
150 grams bittersweet chocolate
Oven temperature: 160 degrees C.