WHAT TO DO WITH THOSE POBLANO PEPPERS

My Co-Workers love to share their garden veggies here at the station. Yesterday, someone left us Poblano Peppers...Red and beautiful dark green. What better to make than a delicious twist on chocolate chip cookies?

Photo by Kelly Cordes

INGREDIENTS

  • 2 sticks butter.
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 salt
  • 2 cups semi-sweet chocolate chips
  • 2 Poblano peppers, finely chopped.

RECIPE

Preheat oven to 350.  Use a hand mixer to cream together butter and sugar until smooth.  Beat in eggs one at a time, then stir in vanilla.  Stir in flour, baking soda and salt; then mix in chocolate chips and finely, finely, finely chopped peppers.  Drop dough in large spoonfuls onto an un-greased baking sheet. Bake until cookies begin to brown, about 10 minutes. Cool on a wire rack.