I know, I know… I’m sorry! I’ve been a little MIA the past little while. But I’m back and I brought yummy treats to make it up to you! Last night I was home alone for what felt like the first time in months. After a particularly difficult week, I was looking forward to a well deserved cocktail, but since I don’t usually keep alcohol in the house and it was too icky and rainy to go out I decided to do the next best thing – bake cookies! But I had a challenge…
I didn’t want to leave the house to get ingredients I might be missing. So I needed to find a recipe that was uber yummy and required minimal ingredients. Success! These came out perfect with just the right crunchiness to chewiness ratio. I did make a few switches to the recipe though, using all natural crunchy peanut butter (I didn’t have any peanuts on hand), less chocolate chips and adding peanut butter chips. If I had one word of advice – have an extra large glass of milk on hand. Trust me!
Peanut Butter Chocolate Chip Cookies
Makes 24 cookies
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts
1. Preheat your oven to 350° and place your racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, combine the peanut butter, sugar, the egg, baking soda and salt until smooth. Add the chocolate chips and peanuts.
3. Roll dough in about 1 tablespoon balls (moistening your hands a little helps here). Place the balls two inches apart on the prepared baking sheets.
4. Bake until cookies are golden, about 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Let cool for about 5 minutes, then transfer cookies to a wire rack to cool completely.
[All photos are my own and not to be used without permission]