It’s not Thanksgiving here, but those of you in the US, well, happy turkey day to you. I hope you have a great day before you go back to the treadmill tomorrow. Or not. You don’t have to. I’m not telling you to. God knows I haven’t exercised in months (and yet I complain about my ass? Heh.) even though I *do* intend to. Oh, the good intentions.
Anyway. This wasn’t meant to be an ‘oh I’m such a flab’ post. I wanted to share my delicious recipe for peanut butter chocolate chip cookies. Not exactly Thanksgiving fare, but then again I say on Thanksgiving you can eat whatever you want (it’s one of those Magical Holidays!). I have no clue where I got this recipe, but I’ve had it for years. It’s written on an index card, all stained up. I’ll transcribe the recipe here, and add my ‘adjustments’ to the written recipe. Trust me, these are delicious if you like Reese’s peanut butter cups or whatever.
You need:
* 1/2 cup butter, softened. For the love of all that’s holy, use real butter. Margarine is stupid when baking. That’s not just what I say, it’s what I know!
* 1/2 cup chunky or smooth peanut butter (I use smooth but that’s just because I hate chunky. You do whatever you want).
* 1/2 cup granulated sugar
* 1/2 cup brown sugar, firmly packed
* 1 egg
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt (I usually put in 1/2 tsp but that’s because I like salty/sweet)
* 1 cup semisweet chocolate chips (or more, no more than 1 1/2. Trust me on this one, you don’t wanna use milk chocolate… semisweet is the way to go. Of course I can’t stop you from using milk chocolate, but bleh. Why would you? )
Your oven should be at 375 degrees F. You’ll need two bowls — one for the dry ingredients and one for the wet ones.
Cream the butter, peanut butter and sugars together. Add the egg and mix until “fluffy”.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture and mix until it all sticks together. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375 degrees. Take them out at around the 11-12 minute mark. They might not look ‘all the way done’. That’s okay though because they’ll finish cooking themselves after they come out of the oven.
If you only have one cookie sheet, make sure to cool your sheet between batches (I run mine under cold water). Otherwise there’s some weird scientific magical thing that happens and the cookies end up all funny-looking and flat.
First of all – it’s nearly 1:30 AM here and I so want to go make these cookies right now because you used my three favorite words in the whole world, peanut butter, chocolate, and cookies… YUM.
I am soooo going to try this recipe tomorrow… er, later today – you know what I mean.
And the thing about cooling the cookie sheets between batches… what? Seriously? I never knew this! So, um, thanks for mentioning that. Am I the only one who didn’t know this? Because I would feel so stupid…
[...] PAY me to go near a store today – which is a real shame because I really wanted to try out Louise’s Peanut Butter Chocolate Chip Cookie recipe and I only have a 1/2 cup of peanut [...]
If the store here wasnt out of chocolate chips, and I hadnt used my last few for an emergency chocolate fix, i would TOTALLY be making these right now. *drools*