We are well into the
Holiday Cookie Season and this means that my roomie has to deal with our kitchen being turned into a makeshift bakery so I can churn out cookies for everyone! This Sunday I got a little crazy and ended up baking three batches…it got intense.
Above are the Peanut Butter and Chocolate Chunk cookies and below is the recipe:
- 1 & 3/4 all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar (firmly packed)
- 2 eggs
- 1 tsp vanilla extract
- i cup creamy peanut butter (My favorite is Trader Joe’s aka TJ’s unsalted natural pb)
- 6 ounces chopped milk chocolate (I always use the TJ’s milk chocolate bars
- More granulated sugar for sprinkiling
Sift the flour, baking soda and salt. Set aside
Using your electric mixer (or whisk if you didn’t make it to the gym that day), beat butter, granulated and brown sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla and peanut butter.
Add half of the flour mixture, beat until the flour is mixed in, then add in the rest. Lastly, fold in the chopped milk chocolate.
Ideally you should cover the bowl and refrigerate for 3 hours, but I’m not that patient, so I usually wait an hour.
Preheat the oven to 375F.
Depending on how many cookies you’d like drop dough by rounded tea/tablespoonfuls onto the baking tray (2in. btw each). Using your palm, gently press each cookie down and then sprinkle with granulated sugar.
Bake 10-12 minutes (tops should be slightly brown).
Cool for 5 minutes.
These cookies are always a hit and freeze well too.
Later it was time to make and package everyones favorite chocolate chip cookies (recipe to come later) and send them to the dearies.