crunchy PB choc chip cookies

using one of the most underrated baking ingredients (cereal)

What I’m reading: M.F.K. Fisher’s The Gastronomical Me. I don’t know why it took me so long to get around to reading Fisher, but I am very glad I did - this book was originally published in 1943, but the writing is timeless and beautiful and entirely readable.

What I’m listening to: Amble’s new album!

What I’m eating: lots of delicious things in Rotterdam, including these sandwiches from Sandies in Station Bergweg (below)

This week’s recipe is a very quick and easy one that I’m hoping might make it into your cookie rotation going forwards. I got back from a Rotterdam late on Sunday evening, and on my day of R&R on Monday, I picked up a multipack of cereal in the supermarket. I find these packs super nostalgic (I think they remind me of summers in Irish college and perhaps sleepovers in certain friends’ houses) - although it is important to note that I firmly believe that one box is not a sufficient serving size, and instead, you should mix two or three boxes together for a joyful medley.

I also had a bar of Tony’s Chocolonely dark chocolate almond sea salt in my cupboard, along with three different types of peanut butter. These cookies combine the timeless combination of chocolate and peanut butter with a generous amount of salt, plus some crucial extra crunch provided by the (crunchy) peanut butter, (crunchy) almonds and the (crunchy) chocolate cereal. Any crunchy cereal should work here (i.e. I would rule out Rice Krispies or similar), but I think that this particular one (Kellogg’s Coco Pops Chocos) is good. They are also not dissimilar to one of my favourite treats-from-a-chain-coffee-shop (a new category I’m coining): the Pret dark chocolate and almond butter cookie - which I don’t have often, but when I do, I always enjoy it immensely.

recipe: crunchy PB choc chip cookies