The two jalapeno plants I have in the garden have finally begun producing beautiful, plump, dark green peppers. I have plenty to pickle, chop for a veggie scramble, or to add into a pot of soup (yes, I could eat soup year round!!)
I have a fantastic, simple Pickled Jalapeno recipe that you can check out here….This way of eating jalapenos is, hands-down, my favorite! They go great on almost every food item that we eat in our house (maybe not ice cream?!)
But, sometimes… You have to step out on a limb and do something…. Crazy!!!
I mentioned in my last post that we had family vising, so I knew this would be the perfect time to test out a new recipe….
Jalapeno Chocolate Chip Cookies
Yes, you read that right. Get over your shock and let’s get baking!
First up, melt 1 stick of butter for 40 seconds. (Yes, it really is the correct amount for a cold stick of butter!)
Add 1/4 brown sugar and 1/2 cup of white sugar.
Beat butter and sugars together for about 30-45 seconds, until creamy. Of course, taste the mixture to make sure it is no longer grainy.
Then, add 1 egg and beat for 15 seconds. (This recipe makes for a great math lesson!)
Add 1 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Beat until just combined.
Now, for the fun stuff! Add 3/4 cup of chocolate chips and 3-4 jalapeno peppers, finely diced. Beat the dough once more until well combined. Scoop onto a baking sheet, and bake for 8-10 minutes.
While cookies are still warm and gooey, invite taste-testers to sample the “new” cookie recipe!
You may get a smile….or tears! (Both happened in our house!!) And my teenage brothers? They also approved!
