Snow.... and Cookies

Chocolate Peanut Butter Crinkles... I think they encapsulate life. Light, dark and the cracks that both join and divide! Quakes in life cause fissures, which, test you for sure, but can also make you stronger. Where you come out is, perhaps, dependent on your outlook and your perceptions but the choice exists?

Btw, it snowed. This Saturday. It was beautiful. I watched the light, mesmerizing snow flakes dancing their way down to slowly, ever so slowly, building their white castles and carpeting everything they touched in a shroud of virginity.

Cozily ensconced inside my toasty warm house, with a cup of steaming milk, cookies and multiple episodes of Big Bang theory was the best Saturday afternoon spent. Having leftover spicy Chinese food as a ready meal also helped .. :)

It wasn't a dump but it was enough for people to cross country ski in the Park. Sunday evening and it was still all pristinely white in the Park. I went for a run. I was surprised by the snow on the ground. It was packed. It was an experience running on it. Very tiring and exhilarating at the same time. I recommend it. It's ofcourse a great work out!

I think calling these Snow Cookies is apt!



Peanut Butter Chocolate Crinkles
(adapted from Martha Stewart)

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (preferrably Dutch processed)
2 tsps baking powder
1/4 tsp salt
8 oz bittersweet chocolate, melted and cooled
1/2 cup unsalted butter at room temperature
1-1/2 cups light brown sugar
2 eggs
1/3 cup whole milk
2 T peanut butter

For rolling:
1 cup granulated sugar
1 cup powdered sugar



Sift together the dry ingredients. Beat the butter and brown sugar until light and fluffy. Add the egg one at a time and beat to incorporate. Add the peanut butter and molten chocolate.

Fold in half the dry mixture followed by half the milk and repeat. Chill dough for a couple of hours until firm to touch. You can store this dough overnight.

When ready to bake, pre heat the oven to 350F. Pinch 1 tablespoon sized pieces of dough and roll into balls. Coat each ball generously in the granulated sugar and then in powdered sugar and place on baking tray about 1.5 inches apart.

Bake cookies until the top is cracked, about 12 minutes. Cool on rack completely. They can be stored at room temperature in an air tight container for upto three days but you'll be surprised if they are not inhaled in utmost two! :)