“screwball” chocolate chunk cookies
In honor of MLB screwing all involved over with their nefarious demands, here’s a booze-infused sweet treat sure to ease the pain of no baseball and the knowledge of how greedy sports owners typically are!
Really, though, how sad is it for baseball to go on standby due to the greed of multimillionaires? I wonder if anyone involved stops and considers the little people who occupy the sport alongside the superstars and the ownership: stadium workers, media, training staff…Everyone behind the scenes without whom the whole operation would just crumble to bits. This work stoppage impacts those folks probably even more so than the rich ones. These are the ones sustaining normal lives off largely mediocre incomes (probably far more comfortable compared to everyday people like you and I, but still not likely 7+ figures) who are probably shaking their knees at the dinner table wondering where they should turn next. If they should wait, or seek something new.
I know that feeling, and man, it blows.
So while we wait for the new season, if it comes to fruition, how about a plate of Screwball Chocolate Chunk Cookies? A phenomenon of bourbon-infused cookie dough hinted with vanilla and cinnamon, with a big swirl of peanut butter and speckles of dark chocolate floating within. Named for the Skrewball whiskey, the pitch, and the metaphor, these cookies are no shaky characters. Just damn good, soft, tasty nuggets.
Screw It, Me Want A Cookie
I doubt the Cookie Monster would ever use such language, but this is an adult-friendly page, and I could say worse, so here you go.
Skrewball Whiskey, if you haven’t heard, is the notorious peanut butter whiskey that at least to me just recently popped up in the culinary world. Popular opinion seems very divided, from home mixologists who adore creating cocktails with this strange combination, to purists who deplore the concept. Whichever view you have of the whiskey itself, I promise these cookies are good. The bourbon flavor is not overpowering, just a slight accent within a pool of peanut butter and melted chocolate. Not akin to taking shots of Skrewball. Not even close. Unless that’s your thing. Bottoms up!
The dough starts with basic peanut butter cookie ingredients: butter, peanut butter (use a creamy no-stir variety), brown sugar, and white sugar. Whip it up, then beat in two eggs, one at a time, vanilla extract, and a bit of bourbon.
Add the dry ingredients straight into the same bowl. All purpose flour, baking soda, salt, and cinnamon. The cinnamon and vanilla bring forth the sultry note of the bourbon. Beat until just combined, then fold in lots of dark chocolate chunks or chips.
Grow Some Balls
Or roll some balls. Of dough. Perverts.
I like big cookies, so I opted for two-inch dough balls. If you need more cookies or just like them smaller, do 1 to 1 1/2 inch balls. Set them on parchment lined baking sheets about 3 inches apart to accommodate for spread. I like to flatten them down with my palm just a touch for a nicer shape.
Bake the cookies at 350 for about 7 minutes. Remove the baking sheets and tap them a few times on the counter, then return to the oven and bake 2-3 minutes longer until the edges are set but the centers are still soft. Let cool a few minutes on the baking sheets, then move to wire racks. Eat at least one warm, maybe two, or hell, three. The world can suck and we need more cookies in our lives.
Perhaps if we shared a batch of warm cookies with the MLB owners and the MLBPA, tempers would simmer down and deals could be negotiated. Who in their right mind could exhibit malevolence when baked goods are offered as consolation? Especially these. Just don’t tell them the *exact* namesake. They might not like that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cure your peanut butter cravings:
Salty Peanut Butter Millionaire Bars
Healthier Fudgy Peanut Butter Cup Brownies
Salty Pretzel Chocolate Peanut Butter Cup Bars
Giant Peanut Butter Rocky Road Cookie Pie
“screwball” chocolate chunk cookies
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp bourbon
- 2 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups dark chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, and sugars until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then add in the vanilla extract and bourbon. Stir in the flour, baking soda, salt, and cinnamon. Fold in the chocolate chips.
- Roll the dough into 2 tablespoon-sized balls and set on the prepared baking sheets. Press each ball lightly to flatten and leave 3 inches of space between each cookie. Bake 7 minutes, then remove from the oven and tap a couple times on the counter to flatten the tops. Return to the oven for an additional 2-3 minutes until the edges are set but the centers are still soft.
- Cool the cookies on the baking sheet for no longer than 5 minutes, then move to a wire rack to cool. Serve warm (yes please) or store covered in the fridge for up to 5 days.
