Peanut Terrells

Most of my friends and I have special nicknames for each other, for instance Sweet Cheeks and Baby Cakes, Maggles and Squishie, or Magro and Ashbu.  But only one of these nicknames has inspired me to create her a recipe.   

We have been friends since high school, quickly bonding over our introverted natures and our love for Rock and Bowl.  Each time we went bowling, we'd create new nicknames.  We'd try to keep a theme like Bond girls or colors or something equally silly.  On one particular outing, we decided to be nuts.  I was in charge of naming everyone.  One friend became Pistachio, another was Cashew, I named myself Macadamia and dubbed her as Peanut.  It seemed fitting, she is so small and cute.  Although Pistachio and Cashew were never called those names again after that night, Peanut and Macadamia stuck between the two of us.  My name has changed slightly since, after Peanut misspelled it in a birthday card as Macadadamia and we liked that better. 

My Peanut recently got married and is currently living with her in laws until she and her husband find a place to live closer to their jobs than their last apartment was.  When I learned that she and her mother-in-law share the same first name, I joked that when I send her mail I'd have to address it to Peanut Terrell to distinguish who its for.  "That's a good name for a cookie!" said Baby Cakes, and so it became our mission to create a new recipe in honor of my Peanut. 

So without further ado, I give you... Peanut Terrells!

<3 Sweet Cheeks

YOU WILL NEED:
 

1 c. Butter

1 c. White Sugar

1 c. Brown Sugar

2 eggs

1 c. Peanut Butter (we used honey roasted)

2 1/2 c. flour

2 tsp Baking Soda

Toffee

Caramel cubes cut into quarters (or smaller) – make sure the caramel you use is soft. Kraft just recently came out with caramel bits that would work perfectly for this recipe!

Rolos

Preparation:

1. Preheat oven to 350°.

2. Cream butter and sugars.

3. Add eggs one at a time, beating after each one.

4. Add peanut butter and mix thoroughly.

5. In a separate bowl, sift together flour and baking soda, then add to mixture.
 

6. Take a spoon full and roll into a ball.  If the mixture sticks to your hands, gradually add more flour, up to a 1/4 cup.  
7. When the mixture is ready, roll into a flat circle and place toffee and caramel in the center.  We also made a few that just had Rolos in the center. 
 

8. Fold the sides onto the toffee and caramel to form a ball.

9. Place on ungreased cookie sheet and bake for 8-12 minutes or until golden brown.

10.  Cool on wire racks.

If you want to make the cookies without the toffee and caramel center, roll the dough into balls and press down with a fork.  Bake on an ungreased cookie sheet 8-12 minutes, then cool on brown paper bags to soak up the oil for crispier cookies!

We topped our Peanut Terrells with chocolate ganache. 

YOU WILL NEED:
 

PREPARATION:

1oz baker's chocolate

1/2 c. heavy whipping cream

1 1/2 tbs confectioner's sugar

1. Chop up chocolate into small pieces.

2. Heat the heavy whipping cream until boil, but be careful not to burn.

3. Pour on top of chocolate and mix until melted.

4. Add confectioner's sugar after chocolate is melted to thicken it up.  For a thicker ganache, add more sugar.

Drizzle on top of your Peanut Terrells and enjoy!