Cancel them.
Or at the very least, postpone them by the ten minutes it will take to get out the ingredients for these cookies, whip up the dough, stick it in the fridge to chill, and do the dishes.
Trust me, those ten minutes will be well worth it.
I lived far too many years of my life not knowing cookies like these existed, and I would just hate for someone else to make the same mistake.
I know what you're saying. Katie, isn't this the eleventh chocolate peanut butter recipe you've blogged about in the past two years?
Yes, it is, and I'm not ashamed.
Because this one is different. All the previous recipes were good. Some were really incredible. But they were all complicated. Like this chocolate peanut butter mousse cake, for instance. It's ridiculous decadent, and not overly complicated to assemble, but it will certainly require lots of planning ahead and a special trip to the grocery store.
I bet you have all the ingredients in your pantry right not. Creamy peanut butter. Dark brown sugar. One egg. A little vanilla. A touch of baking soda.
Throw the ingredients in your stand mixer, whisk up for three minutes, and then pack away for at least four hours, or until chilled.
Avoid cracking the fridge open every few minutes as you walk by, or there will be very little dough left when you're ready to bake the cookies.
Eat them warmed up for a few seconds or at room temperature. Just make sure the chocolate is a little soft when you bite in.
I better go.
There are only two of these bad boys left on my counter, and they're calling to me.
