peanut butter chocolate chip cookies

This weekend two of the most awesome people I know got married and I’m so glad that I got to be in attendance. It was a really big party for friends to get back together and celebrate marriage and life. Those two are great and they truly belong together. The wedding took place in Indiana and my brothers and I went over a couple days early. That means we’ve been eating out for about 3 days straight. This is not a good thing for anyone. I also didn’t get to bake for a little while. So I was itching to do some baking when we got back.

This led to searching through cookbooks and around the internet to find a good recipe. I was totally craving peanut butter and chocolate (it’s a weakness), and I found this recipe stuffed into one of my cookbooks. Similar to my brownies from a few posts back, but still different enough to be delicious.

Peanut butter chocolate chip cookies. Those words in the same sentence are excellent. This recipe has no flour in it. I think that’s a good thing. Maybe a little healthier? Yeah…I’m just gonna go with it. We start with peanut butter, white sugar, and brown sugar. This little trio of deliciousness gets whipped up nice and fluffy. Then all the other ingredients get tossed in and mixed together. It’s really simple and really worth it. It’s one of those one bowl recipes and I love how classic this is. Someday I’ll learn to branch out and make other kinds of cookies. Someday…

These cookies are really good with a glass of milk. Dipping is optional but highly encouraged. I have this thing about underbaking cookies…I do it all the time. There’s just something about a really chewy cookie that you have to love. There’s positives about crunchy cookies too, but chewy cookies are the way to go. In my humble opinion anyway.

Bake these cookies. And then go to sleep. It’s just the right thing to do.

Peanut Butter Chocolate Chip Cookies

makes 2 dozen cookies

1 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

pinch of salt

1 teaspoon baking soda

3/4 cup chocolate chips (milk or semisweet)

Preheat the oven to 350 degrees. In a medium sized bowl combine peanut butter and sugars and mix with an electric hand mixer until fluffy. Add in egg and vanilla and mix until combined. Stir in the salt, baking soda, and finally the chocolate chips. Roll into walnut sized balls and place on a cookie sheet lined with parchment paper. Smash down with a fork and create the criss-cross design. Sprinkle more white sugar on top. Bake for 8-10 minutes. Cool the cookies on the cookie sheet for about 3 minutes and then move to a wire rack to finish cooling. Serve while still warm.

Store cookies in an airtight container at room temperature. They will stay fresh for about a week.