One Year: Glazed Lemon Olive Oil Cake
Two Years: Toasted Marshmallow Crispy Treats
Three Years: Dirt Bombs
Four Years: Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter (I used Skippy)
Coarse-grained sea salt, to finish
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. It is ready when it has the consistency of Play-Doh. Chill the dough by freezing it in its bowl for 15 minutes, then stirring it once (so the edges don’t freeze first), before scooping it. Place on prepared pan. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.
Do ahead: You can definitely make the dough in advance and either refrigerate it for a couple days or freeze it longer. However, if I were going to freeze it, I’d probably go ahead and scoop it first. You can bake them right from the freezer.