Last weekend I was in Chicago for the first time, as hubby wanted to run the Chicago Marathon. It’s funny: that makes it sound like he just… Read more “Find a banana, take a banana (bread)”
In recent years, in lieu of buying my friends and work colleagues presents for their birthdays or anniversaries, I like to ask them if I can bake… Read more “Baked Peanut Butter Doughnuts”
Ever gone to Starbucks looking for a sweet treat that won’t kill you with calories? If so, you’ve probably tried the Petite Vanilla Bean Scone from the… Read more “Better-than-Starbucks Vanilla Scones”
So straight off the bat, one thing you should know about me is that I love peanut butter. I mean like “eat-it-straight-off-the-spoon”, any time of day, put it in everything, get defensive when my husband points out I’ve almost eaten an entire jar kind of love.
It’s perfect. Not too sweet, not too salty and the best damn before-dinner, after-breakfast, any time of day snack a girl could ask for.
(Apologies to those people who are allergic, or know someone who’s allergic to peanuts. This recipe is most definitely not for you!)
I’ve adapted this recipe from an article in People Magazine entitled “‘The Mother’ of All Recipes: HIMYM’s Peanut Butter, Chocolate and Caramel Cookies”. By adapted I mean I left out the caramel cause I had a hankering for just straight up peanut butter and chocolate.
Below you’ll see the recipe, my changes are in red
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 cup creamy peanut butter (I like to use Kraft Smooth Light PB)
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups semi-sweet chocolate chips (you can also chop up a Jersey Milk or Dairy Milk for bigger chocolate chunks)
1. Preheat oven to 350°F.
2. Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat for about 5 minutes until the mixture is light and fluffy (it’ll look like peanut butter frosting)
3. Sift together flour, baking soda and salt in a separate bowl. Add to butter mixture, beating until just blended. Add the chocolate chips and stir in gently with a spoon – the dough will be very sticky and fluffy and you want to keep that volume!
4. You can either chill the dough for 30 minutes for richer, nuttier cookies, or bake them straightaway for a chewier, gooier cookie. You can also either shape the dough into balls or just drop by the tablespoon onto your cookie sheets. NOTE: if you don’t chill the cookies, they will spread out, so leave room!
4. Bake for 11-13 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to cooling rack…or your mouth 🙂
And that’s it! Super simple right? I hope you enjoy these peanut buttery, chocolatey morsels!