8.28.2010

chocolate peanut butter chip cookies

sometimes, i need to skip martha. and joy (no, this joy. that one). and sometimes even baked. and go straight for the back of the bag.

the peanut butter chip bag.

after a disastrous run with some drop sugar cookies late last week, i still hadn't fulfilled my hankering for a cookie. a nice easy one.



turns out this was my opportunity to teach jason about the importance of creaming butter and sugar. and why the dry ingredients aren't all added to the wet at the same time. now the next time he puts in a cookie request, he has no excuse not to make them.



chocolate peanut butter chip cookies
adapted from the back of the reese's peanut butter chip bag
1 hour (includes baking time), makes 4 1/2 dozen

2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, room temp
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups peanut butter chips (a 10oz bag)
  1. preheat your oven to 350F.
  2. in a medium bowl, whisk together the flour, cocoa, baking soda and salt. set aside.
  3. using a mixer, cream the butter and sugar together until light and fluffy.
  4. mix the eggs into the butter mixture one at a time, ensuring each egg is incorporated before adding the next. add the vanilla extract and mix.
  5. gradually add the dry ingredients into the wet, mixing well after each addition.
  6. stir in the peanut butter chips.
  7. drop by rounded teaspoons on ungreased baking sheets about 2 inches apart. bake 8-9 minutes. the cookies should be a slightly underbaked so they're still chewy. they will puff up a lot while baking and will flatten while cooking.
  8. cool on the baking sheet a couple minutes. remove with a spatula and cool completely on a wire rack. store in an airtight container. they're best eaten within a couple days.

1 comment:

  1. These cookies were your sister's favorite when she was at home. How can you go wrong with chocolate and peanut butter?

    ReplyDelete

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