Oh, God.

I love cookies, almost all of them. (Well, not those ones with candied fruit in the middle.) But I’ve never liked peanut butter cookies — they’re always dry and kind of pointless, in my experience.

But these are fantastic. (Thank you once again, Dorie.)

I made two batches, one straight and one with the chocolate variant. The only thing I changed is that I didn’t add chopped peanuts to either batch, although I did use chunky peanut butter.

I figured I’d like the chocolate ones, but not the regular. Boy, was I wrong. I ate the batter, like I always do — even when I don’t like a particular cookie recipe, I nearly always like the batter. And this batter is great: soft and light and very flavorful.

But then the first batch came out of the oven, and I tried one, just because.

It was a revelation: by far the best peanut butter cookie I’ve ever had. I ate several. And then several more.

And then I made a second batch, adding cocoa and chopped dark chocolate.

Perfect. Sublime. Stupendous.

The two kinds are great individually, and even better together:

And then, last night, I made an ice cream sandwich with two of the chocolate cookies and vanilla ice cream. Seriously, try this. There was coffee ice cream too, but I was a good girl. Next time, though …

So there you have it. I have nothing else to say. Both of these have skyrocketed up the list of my favorite cookies, debuting somewhere in the top ten.

Thank you, Dorie. Thank you for giving me back peanut butter cookies.

And thank you Jasmine of Jasmine Cuisine for choosing these for us to make this week; I’d never have tried them on my own.

Check out the other Tuesdays With Dorie bakers to see what they did with these cookies, and then buy the book (Baking: From My Home to Yours, by Dorie Greenspan) or visit Jasmine Cuisine for the recipe and make them yourself.

You won’t be sorry.

I don’t know why I wasn’t terribly fond of these: I love coffee, chocolate, and shortbread. The combination should have been fantastic.

To be fair, I made them for my older son’s going-away party, and they had some competition. I also made Dorie’s World Peace cookies (with a combo of chocolate chips and mint chips — they were beyond delicious), Ben made some of Emeril’s amazing Hazelnutty Nuggets, and we had a pound cake from Stock’s (which I have been assured by someone who ought to know is the best in Philadelphia) with homemade chocolate sauce and whipped cream.

But still, the shortbread just didn’t do it for me. I was very careful not to overbeat, but they were still a bit grainy, and the coffee flavor overpowered the chocolate and butter.

But hey, other TWD bakers may have had more luck with these than I did. Thanks to Donna of Life’s Too Short Not to Eat Dessert First for choosing these cookies, and I’ll see you next week!

Oh, yum.

That’s pretty much my post for this week’s installment of Tuesdays With Dorie. It really encapsulates my feelings about these little nuggets of joy, and the feelings of everyone I shared them with.

So thanks for stopping by.

Oh, OK — I’ll be more specific. I made these a couple of summers ago, shortly after I got Dorie Greenspan’s Baking: From My Home to Yours. I took them to an outdoor concert (the Philadelphia Orchestra at the Mann Music Center; coincidentally enough, I was just there again last night, which is why this post is late), where they provided a marvelous dessert for our al fresco dinner.

And then I never made them again for some inexplicable reason.

So when I saw them in the rotation for July (thanks to Nicole of Cookies on Friday for choosing them!), I knew I couldn’t pass up the opportunity, despite the fact that we just don’t eat things like this (marvelous, delicious, life-affirming things) anymore.

For those who don’t know, my husband has pretty much dumped carbs. This has made my life (at least the baking/eating part of it) sad and empty, although that’s balanced by the fact that he has lost a ton of weight, has way more energy, and feels great. But cookies!

But a bunch of people from my high school class were getting together in a park for a picnic, and the timing was just superb. I made a double batch of Chewy, Chunky Blondies.

I used chocolate chips and toffee chips and toasted pecans and coconut. Oh.

And for some reason, they didn’t all get eaten. And so I brought them home. And so we ate them. And they were good. (I had intended to save the leftovers for Alex’s going-away party next month, but, um, no.)

Tim fell off of his otherwise-rigorous eating regimen (he really is good; I have no idea how he manages to be as disciplined as he is). He popped about eight of them over two sessions (the day I made them and the day of the picnic). I ate way, way more than I had intended to. Ben — well, Ben would have eaten hundreds of them whether they were good or not. And Alex, finding fault as always, prefers his blondies without chocolate.

I’m sure there will be many awesome variations among the TWD bakers; go check them out. And if you want to try them yourself (and you really, really should), Nicole has the recipe for you.

Enjoy!

This week’s TWD cookie (oh, I love it when it’s cookies!) was the French version of my beloved Scottish shortbread, and honestly, I think I liked it better. (I’m sorry, Scotland!) Dorie gives a basic recipe and then suggests several variations. I combined two of her suggestions (using ground almonds in place of some of the flour and adding cinnamon and nutmeg), and I think the possibilities are limited only by imagination. (Coconut? Cocoa powder? Grated chocolate???) Some I baked plain, some I sprinkled with raw sugar,

and some I rolled in a combination of raw sugar and almond meal.

Some I burnt.

They were all good. Really good. There’s not much more to say: They’re shortbread, with a particularly nice texture and flavor. I would make these again. I will make these again. I will use ground nuts in the dough again, probably pecans next time. (Would have been pecans this time, but Trader Joe’s failed me.) And I think I’ll try grated chocolate inside and coconut outside. Wow.

And from the family:

Husband: For being impregnated with almond, they were pretty good.

#1 Son: It was shortbread, a little chewier than shortbread I’ve had before, but nothing special.

#2 Son: Yum, sandy texture. Really good.

I guarantee you some fascinating variations among the many hundreds of bakers on the TWD blogroll. And try them yourself: Get Baking: From My Home to Yours by Dorie Greenspan, or visit Barbara of Bungalow Barbara (she chose the recipe for us this week, and she’ll have it on her site for you).

More cookies next week!