Peanut Butter Pomegranate Cookie Stack

I made the most delicious cookies on the planet yesterday. I had impulse bought a pomegranate at the grocery store the other day. They always look like such a good idea, all lush and red and enticing. But the reality is that the juicy part is rather hard to get to and involves a lot of annoying seeds. So I did a little brainstorming (i.e. googling) and learned that you can bake the seeds whole, without taking out the hard seed bit. I found a recipe for peanut butter pomegranate sandwiches but nothing for cookies. So I headed over to the trusty Hillbilly Housewife, which is where I’ve learned pretty much everything I know about cooking. You just have to skip over the parts about your cooking being a joy to the Lord and a great way to serve your husband, unless you’re into that sort of thing (you know, everyone’s got their kinks).

Under the Recipes tab, and in the Cakes and Cookies category, there is a recipe for Whole Wheat Peanut Butter Cookies, which is my favorite peanut butter cookie. It’s a little more cakey than your standard PBC, and feels a little heartier and healthier, since it’s made with whole wheat flour. I figured I would just add in the pomegranates at the last step before baking. But then I read the first ingredient and thought 2 STICKS OF BUTTER! That can’t be right. So instead I used one stick of butter and about a half cup of Brown Cow Cream Top yogurt, vanilla flavor.

Getting the pomegranate seeds out of the skin can be a challenge, but I read a handy tip about putting the whole thing in water. Then the white skin floats to the top where you can skim it off, and the seeds sink. It still didn’t make it the easiest process over, but it was do-able. When I had it all separated,
I had a bowl of the most beautiful seeds ever. They almost seem to glow from inside.

Then I just folded them into the peanut butter mixture after it was all mixed up.

And dropped them onto a baking sheet. They baked for about 9 minutes at 375, and then I would let them cool on the baking sheet for a couple minutes after i took them out of the oven to finish cooking a little more. I like my pb cookies chewy, so you could cook them a little longer if you wanted more crunch. These are amazing cookies. The baking softens the hard seed a little bit, so that it sort of seems like a little nut in your cookie, and it doesn’t break the little sac surrounding the seed that has all th amazing juice in it. So you’ll just be chewing along and get this burst of pomegranate juice when you get to a seed. Delicious.