Food

Peanut Butter & Beet Cookies

Before you dismiss these cookies. Bake them and give them to someone and ask them their opinion. 12 out of 10 people usually don’t identify the beets.

There is always that asshole with a superhuman palate that can identify the beet. I refer to these people as acquaintances.

The majority will think its raspberry or some kind of fruit. These people I refer to as clients.

I too was very skeptical when I heard of the peanut butter and beet being a good flavor combo. If you only knew how skeptical.

When someone eats their toe jam and tells you something is a good flavor combo. You’re bound to be hesitant.

But I’m always down for trying something new so here we are. Still not going to try toe jam. Call me crazy.

The first run through of these cookies was quite impressive. People loved them and of course there was that one annoying girl who knew the beet flavor immediately. The majority of the test occupants thought it was some kind of fruit of jam.

The thing I really love about these cookies is the visual aspect. They look all raspberry like and you know people eat with their eyes so maybe that’s why they think they taste raspberry.

You know like those jackasses that drink wine and you ask them if they taste the kiwi and they “totally do!”.

You can do the same here. When someone takes a bite ask them if they taste the raspberries.

I used to hate beets growing up. My mom used to buy these beets in a jar and nuke them for dinner. The whole house smelled like someone took a shit in a bucket of vinegar.

I hated those things. The crazy thing is now that I’m older. I’d try em.

When I got older and went out into the world and tried beets different ways. I find them quite delicious.

You can find beets in the produce section in a vacuum sealed package. Roasted, soft, peeled and ready to go. No flavors added or gross smells. Just good wholesome cooked beets. Perfect for the cookies here.

Something to keep in mind when cutting the beets for the recipe. The finer you dice the beets the less likely people will identify them. The larger the dice the more you’ll get a nice texture and soft piece of beet. I personally think if gives the cookie more depth and character. Try it both ways and see which suits you better.

“Risk is the only guarantee for being truly alive.”

Other Recipes you’ll Love 

Caramel Cookies (A fan favorite and most popular)

Lemon & Polenta Olive Oil Cookie 

Victoria Butter Cookies 

 

PEANUT BUTTER & BEET COOKIES

115g. Sugar
260g. Brown sugar
150g. Peanut butter
225g. Butter
375g. Flour
2ct. Eggs
4g. Baking soda
6g. Vanilla
250g. Whole Beets Cooked and diced medium

-cream together sugars, butter, peanut butter and vanilla until smooth and fluffy
-add eggs and mix until combined
-add flour and baking soda and mix until as dough forms
-add beets last on slow speed just until they are distributed throughout dough. You don’t want your dough red and the beets all broke up. Or maybe you do? I don’t know.
-portion out using a kitchen table spoon or ice cream scoop

Bake at 350 for 10-12 minutes.

4 Comments

  1. Was the annoying girl called Leila?! because that sounds like it could totally be me. ‍♀️ Just printed the recipe to start converting into vegan version.

  2. Gus Baldwin says

    Ha! No, you’re not annoying at all. Awesome. I like the idea of this being vegan. Going to give it a try myself and see what I come up with.

  3. Leila says

    Dude!! What’s up with the temp and bake time for the cookies?! LOL I realized it as I was going to place them in the oven! I will update on my guess. HA!! Love the testing kitchen strategy.

  4. Gus Baldwin says

    Ah! Thanks for catching that. I don’t know what got into me. Fixed now.

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