Tuesday 1 June 2010

Oh Crumbs!

Woke up early and realised I had invited a friend for coffee but forgotten to get any biscuits. Such emergencies call for "Steph's 4am Cookies" - so named because she originally produced them in the early hours of the morning once, after a party with friends when they suddenly all had a craving for biscuits!

The great advantage is that they are virtually foolproof [i.e. Steph's mother can reliably produce a batch of them even when stressed] So out with my treasured Mason Cash mixing bowl [a lovely Christmas present from the girls many years ago] and in with the butter and sugar


The recipe is American [from Hersheys/Reeses - the chocolate & peanut butter cups people] and so all in cups [so no fussing with scales]. I used my hand blender - couldn't face getting out the Kenwood Chef this morning!


The mixture is quite stiff - but scoops out beautifully with my 1" ice cream scoop. Another advantage - the baking sheets can be used as they are - no faffing about greasing/lining them.

The recipe suggests adding Reeses Peanut Butter Chips - but we can't find them here [and they'd probably be prohibitively expensive anyway - although Mark brought some back from Canada for Steph and she said they did add an extra dimension of flavour]

I scooped out 75% of the mix onto three baking trays, they while they were cooking, fished around in the cupboard and found some mini chocolate beans, so stirred them in.


And within 30 minutes I had a whole batch of cookies. The recipe says 'yield 52' - but I got 78 which is amazing. So some on a plate for Helen, some in a tin for later - and two tins to put in the freezer to store [yes there is sellotape on those tins - not that it will prove much a of deterrent to you-know-who]


Using my scoop means they cook into amazingly regular circles and fit beautifully into the cylindrical tins!

Here's the recipe.


  • 1¼ cups softened butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups unsifted plain flour
  • ¾ cup Hershey's cocoa powder [Aldi's is very good value!]
  • 1 tsp bicarbonate of soda [baking soda]
  • ½tsp salt
  • [2 cups Reeses Peanut Butter Chips]

Preheat oven to 180°C. Cream butter and sugar in large bowl till light and fluffy. Add eggs and vanilla, beat well.

In separate bowl combine flour, cocoa, baking powder, salt - gradually blend into creamed mixture. Stir in pb chips [or chocolate beans or whatever]

Drop by teaspoonsful onto UNGREASED baking sheets. Bake for 8-9 minutes.

DO NOT OVERBAKE. Cookies will be soft - they will puff up in the oven and flatten on cooling. Cool on sheet until set - about 1 minute, then cool completely on wire rack.

They keep in tin for a week, or for a month in freezer [if family do not get hold of them first!]

Thank you Steph for the original inspiration, and Liz for the storage tin.

Question - is it teaspoonsful or teaspoonfuls? I feel it ought to be the former, but the spell-checker insists on the latter!!

Now all I have to do is wait for my guest to arrive...


  1. Sounds good enough to eat , mmmmmm---cottonreel

  2. I'd go for spoonsfuls.
    Thank you for a foolproof recipe, that will be very useful.

  3. feel free to bring the spares to london!

  4. Thanks for the pictorial clue as to their whereabouts.


Always glad to hear from you - thanks for stopping by!
I am blocking anonymous comments now, due to excessive spam!