I’ve been doing some research on soufflés in preparation for September’s Scary Adventure. Everyone says that the oven temperature is really important. I knew that my oven temperatures are pretty accurate (thanks to my handy dandy oven thermometer), but I wasn’t sure if it heated up evenly. I read somewhere that you could put a bunch of pieces of bread in your oven for a few minutes and see if there was any unevenness. That seemed boring to me. I needed peanut butter chocolate chip cookies.
I figured, if any are burnt or any are uncooked cookies then those spots are hotter/colder than the rest of the oven. I immediately texted my mom for this recipe. These peanut butter chocolate chip cookies are slightly crunchy once cooled and melt in your mouth. Peanut butter and chocolate were made to be together and this cookie shows all the reasons why.