I admit the combo gave me the briefest pause when I first considered this particular cookie recipe.
I had been on the hunt to find a recipe to use up a big handful of dried cherries I had around. I didn’t want the usual oatmeal-cherry cookie. Or the standard chocolate chip-cherry one. Or even the typical cherry shortbread.
Been there, baked those already.
Martha Stewart’s “Peanut Butter Cookies with Dried Cherries” offered a peanut butter cookie not only studded with dried cherries, but also salted cocktail peanuts.
It also offered up a pleasant contrast to the usual heavy and indulgent peanut butter cookie archetype. As my neighbor murmured between contented bites when I shared some with her, these are “less in your face.”
In my household, there is a clear division of labor.
My husband is responsible for mowing our minuscule lawn, unclogging drains, and figuring out which smoke detector in the house is causing that incessant beeping.
I make sure we always have a stash of home-made cookies on hand.
It’s an important job, and one that I take seriously.
Oh sure, my husband will indulge my whims to bake cookies with ingredients such as cardamom, rose water, chicharrones, corn nuts, or five-spice — as long as I don’t neglect the mandatory chocolate on a regular basis.
That’s why “Chocolate and Peanut Butter Ripples” appealed so much. After all, when I practically have to hide all the mini Reese’s Peanut Butter Cups from him until after Halloween, I knew this cookie would be right up his alley.