Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

This is currently my favourite cookie recipe. Mainly because it’s so simple that I can whip up a batch in no time. Also because it always generates satisfying “yums” from my family, friends and coworkers who bite into one. Especially my husband who’s two favourite flavours are peanut butter & chocolate chip. Also because it makes people believe I know what I’m doing in the kitchen when in reality, I’m just flailing about.

Peanut Butter Chocolate Chip Cookies*

1/2 cup butter or margarine
1/2 cup peanut butter (smooth, not chunky and definitely NOT natural)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1-1/4 cup flour (I use white but you can also use whole wheat)
1/2 tsp baking powder
1/2 tsp baking soda
1 pkg chocolate chips (I use milk chocolate but semi-sweet is traditional)

1) Preheat oven to 375 degrees F. Line a couple of cookie sheets with aluminum foil or, if you have it, parchment paper.

2) In a large bowl, with an electric mixer, beat together the butter, peanut butter, white sugar, brown sugar & egg until smooth and creamy. Basically, so until the ingredients not longer look like separate ingredients but a creamy light brown goo. Like 2-3 minutes with the electric beater. Don’t bother doing it by hand because you can’t get it smooth enough. I like to scrape the sides with a rubber spatula.

3) In a separate bowl, mix together the flour, baking powder & baking soda. Do it for like a minute so all the ingredients are thoroughly mixed and there are no lumps in the flour.

4) Add the dry ingredients into the large bowl with the wet ingredients and again, mix it together. I use my electric beater a bit here til I can’t see the flour anymore. At this point, throw in the package of chocolate chips and use a spatula to mix it together with the cookie dough.

5) Using your hands, roll the dough into 1 inch balls and place them on the cookie sheet about 2 inches apart.

6) Bake at 375 degrees F for 10-12 minutes until very slightly brown around the edges. Let cool on sheets for 3-5 minutes and then transfer to a cooling rack for 10 more minutes.

Makes approximately 3 dozen cookies.


*adapted from Evelyn Rabb’s Basic Cooking (also known as Clueless in the Kitchen).


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