Chef Brian Strom and Karol Pelletier, Cultural Beliefs manager at Hormel Foods, joined us to make Roasted Mushroom and Fontina Stuffed Loin Chops.
Ingredients
1 | (12-ounce) can SPAM® Classic, cut into ½-inch cubes |
4 | tablespoons brown sugar |
2½ | cups flour |
1 | teaspoon baking powder |
1 | teaspoon baking soda |
¼ | teaspoon salt |
12 | tablespoons butter, softened |
1 | cup SKIPPY® creamy peanut butter |
¾ | cup sugar |
¾ | cup firmly packed brown sugar |
2 | eggs |
1 | teaspoon vanilla |
2 | cups semisweet chocolate chunks |
Directions
Heat oven to 425°F. Place baking rack on baking sheet. Toss SPAM® classic with 4 tablespoons brown sugar until coated; spread in single layer on baking rack. Bake 10 to 15 minutes or until crispy and golden.
Reduce heat to 350°F. In small bowl, combine flour, baking soda, baking powder and salt. In large bowl, combine butter and peanut butter. Beat with electric mixer until creamy. Beat in ¾ cup sugar, ¾ cup brown sugar, eggs and vanilla until smooth. On low speed, mix in flour mixture just until combined. Fold in chocolate chunks and SPAM® Classic. Form 2 tablespoons dough into balls. Place on lined baking sheet. Gently flatten each dough ball with bottom of glass. Bake 16 minutes or until golden brown. Makes about 2½ dozen cookies.