I have finally made it to the post just before I left for my San Francisco trip (where there are many Noms to be written about!) dating this baking expedition back to 12/20/09 (sorry… way behind with so much to write about).
My mom and my sister were gracious enough to cat sit while I was gone, and I had to make SOMETHING to thank them. Mike suggested peanut butter cookies and, since I love me some peanut butter and chocolate together, I decided to find one with chocolate chips.
(Have I mentioned I love my Silpat?)
The recipe was very easy (see below) and when they say you need to flatten the cookies on top, they mean it. I scooped with a melon scooper and then flattened with the back of the spoon.
I really enjoyed these, though it’s my classic problem with peanut butter. I LOVE peanut butter (I eat it off a spoon, and a little too often). I love chocolate chip cookies. But I just don’t love peanut butter cookies. They’re good, but not GREAT. I think these are the best ones I’ve ever had though in this small category.
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RECIPES
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Ingredients
· 1 cup butter, softened
· 1 1/2 cups packed brown sugar
· 2 eggs
· 1 cup peanut butter
· 1 teaspoon vanilla extract
· 2 3/4 cups all-purpose flour
· 1/4 cup cornstarch
· 3/4 teaspoon salt
· 1 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
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