Even though I don’t venture out for cupcakes, ice cream, or sweet eats every day, there is one thing I indulge in on a daily basis: homemade cookies. Over the past year, I’ve experimented with several different recipes, and found some favorites. This recipe for peanut butter chip cookies is one of them.
I love a good chocolate based chocolate chip cookie, but many recipes are just too indulgent to make on a regular basis. This recipe seems more reasonable, because instead of melted chocolate chunks (or chips) in the dough, it has cocoa. Another bonus: it’s got quite a lot of baking soda, which makes the cookies fluffier and puffier than most.
Here’s the recipe:
Peanut Butter Chip Cookies
1 cup butter
½ cup peanut butter (I used natural crunchy PB)
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (I used Trader Joe’s chocolate chips instead)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter and sugar. Whip it up like crazy using a hand blender for about 5 minutes. Add peanut butter, eggs, and vanilla and mix again.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Stir into the wet mixture.
4. Fold in the peanut butter chips (chocolate works well too).
5. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets or use a 1″ cookie scoop.
6. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
adapted from My Baking Addiction
makes approximately 36 cookies
If your willpower is as weak as mine (and you don’t want to polish off a batch of cookies in less than 24 hours), scoop the rest of the dough into 1 inch balls and freeze. The best way to do this is to use plastic containers, with waxed paper or parchment between layers. When you are ready for hot, fresh cookies, simply grab a few frozen dough balls and bake for 9 to 10 minutes.