Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Peanut Butter Chocolate Chip Cookies

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It occurred to me over the weekend that I haven’t shared anything sweet with you guys in a long while and that would just not do! So in between painting a few rooms in our new house, I whipped up some of these amazing peanut butter chocolate chip cookies.

I love these cookies for a couple of different reasons. First of all, they’re delicious. I mean, obviously they’re amazing. I wouldn’t share crappy cookies with you guys. I think you know me better than that. But seriously, these cookies are so amazing. They’re light and fluffy and practically melt in your mouth (shout out to the power of butter!). And the pairing of peanut butter and chocolate cannot be beaten.

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The other reason I love making these cookies is that I always have all the ingredients I need to make them just hanging out in my pantry. There’s nothing better than being bit by the baking bug (holy alliteration batman) and realizing you can make something spectacular without even having to make a trip to the grocery store. Don’t get me wrong, I love whipping up some complicated concoctions and recipes that require specialty ingredients, but sometimes you just want to make something simple.

I brought these cookies with me to work today and got so many compliments. The best part about them (in my humble opinion) is that, because you refrigerate the dough before you bake them, the cookies don’t spread very much in the oven. That keeps them small, which means you can eat more cookies than you normally would and totally not feel guilty about it. It’s a win-win!

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Peanut Butter Chocolate Chip Cookies

Servings: About 32 cookies

  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (1 stick) butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3/4 cup creamy peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 2/3 cup chocolate chips

 

  1. In a small bowl, mix flour, baking soda, and salt together. Set aside.
  2. Using a stand mixer fitted with the paddle attachment or a handheld mixer with a medium sized bowl, cream together butter, brown sugar, and sugar. Mix in the peanut butter, then the egg, then the vanilla (in that order). Mix in the flour mixture a little at a time until just combined, being careful not to overmix. Fold in the chocolate chips. Refrigerate cookie dough for at least 30 minutes (up to 2 hours).
  3. Preheat oven to 350. Line two baking sheets with parchment paper or baking mats. Drop cookie dough by heaping tablespoonfuls (or use an ice cream scooper!) onto baking sheets. Bake cookies for 8-11 minutes, or until edges are lightly brown (the middles will still appear soft).
  4. Allow cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to finish cooling.

 

Inspired by: Fearless Homemaker

 

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

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