18*52 Raspberry-Chocolate-Peanut Butter-Cookies

There's some real talk in order this week. It's about cookies. Ugly cookies.

How do you handle them? I'm serious - you will need to think about this before baking these cookies. Because they are ugly. But only from the outside.

After the first bite you will be completely hooked, despite their ugliness. They're irresistible.

So - without wanting to sound philosophical here - treat them well.
It's not their fault that they're ugly. Only judge what's inside. You get the idea...

Raspberry-Chocolate-Peanut Butter-Cookies

Adapted from Rumbly In My Tumbly

114 g (1 stick) butter, room temperature

65 g (1/2 cup) brown sugar

1 egg + 1 egg yolk

1 teaspoon vanilla

60 g (1/4 cup) sour cream

390 g (2 1/2 cups) flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cream of tartar

1/4 teaspoon salt

50 g (1/3 cup) chocolate chips

50 g (1/3 cup) peanut butter chips 

100 g (1 1/2 cups) raspberries

• Preheat oven to 180°C (350°F). 
• Mix butter and sugar until light and fluffy. Add egg and vanilla. Add sour cream and combine well. 
• Fold in dry ingredients until just combined. Add chocolate and peanut butter chips. 
• Carefully add raspberries - don't mix them in too much because you will do that with your hands when forming the cookies anyway.
• Using your hands, form balls (about the size of a golf ball), put them on your prepared cookie sheet and flatten a bit (they won't 'run' but stay the size and height you made).
• Bake for 10-15 minutes.

 no, they're not pretty to make either...

My modifications:

I replaced white chocolate chips with peanut butter chips.

I used fresh raspberries instead of raspberry jam.

The taste:

Oh. My. As I said - ugly but divine. And definitely best on the day you bake them. Very dangerous if you're by yourself. And you haven't told anyone that you're making these. Don't say I didn't warn you.

Is there any food that does not look good but tastes heavenly? Let us know which one comes to your mind.