So a while back when I had a Q&A, Madeline from Caseyland asked what my favorite treat was and I said something like, "Peanut butter chocolate chip cookies! I'll write a post about them!" Remember that? Well, today's the day! Huzzah!
But before I tell you about the cookies, I have to express my gratitude for some super awesome presents I have received in the mail lately! I have the best friends and family evaaaa.
1. Three giant boxes of VHS movies from my friend's cute mom, Julie! Among some great Disney singalongs, she included "To Kill a Mockingbird," "Anne of Green Gables" and the rest of the movies in the series, other classics, and she even included the Mary Kate & Ashley movies, so you can bet we're watching "Double, Double Toil & Trouble" right now! Thanks so much Julie!
2. These adorable llamas that my sweet cousin Gracie made me! She also sent the sweetest letter and some chocolate, so she's definitely on Santa's nice list this year (like that was ever going to be an issue for her!). Thank you so much, Gracie! Love you lots!
|Baby & Mama Llama. Tina is having an absolute blast with them!|
Okay! Back to the Peanut Butter Chocolate Chip Cookies! These are our family's absolute favorite. They are the best ever. Hopefully you like them as much as we do (if you don't, please don't tell me. You might break my heart).
This recipe makes about 2 dozen cookies. If you want to make 4 dozen, double the ingredients! We would be in trouble if I made 4 dozen of these around here.
One of the things I have noticed from making this recipe is that using an electric hand mixer is best, and that you want to mix the dough as little as possible to get the right texture. If you overmix, you'll still get a yummy cookie, but it'll be light and airy instead of a little dense and gooey, which is how I like them.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
1/2 c. salted butter, softened (because I love salty butter)
1 c. peanut butter (chunky, creamy, whatever you got)
1/2 c. packed brown sugar (light or dark)
1/2 c. white granulated sugar
1/2 tsp. vanilla
1 c. all-purpose flour + extra to thicken dough, if necessary (I used about 1 1/2 c. this time around)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. MINI SEMI-SWEET chocolate chips (Notice how that part is in caps, bolded, and underlined. You don't realize how important this is! Mini semi-sweet chocolate chips are completely necessary. You have to. They're a game changer. I'm going to just come right out and say it: if you're even thinking about not using them, you can go sit in time out until you change your mind.)
Preheat your oven to 350 degrees Fahrenheit.
Cream your butter and peanut butter together.
Add brown sugar and white sugar and mix until combined.
Mix in the egg and vanilla.
Add the flour (starting with one cup), baking soda, and salt. Mix. If the dough isn't thick enough (I don't know how to describe how to tell if it's the right thickness besides it not being soup but not being a brick. I know, really helpful, right?) add a little more flour, a little less than a tablespoon at a time.
Mix in your MINI SEMI-SWEET chocolate chips.
Scoop onto an ungreased (or you can use parchment paper if you're fancy) cookie sheet (12 to a half-sheet pan) and put them in the oven for 10-15 minutes, or until the edges are just barely golden. They might seem a little on the underdone side, but if you let them cool on a rack for a few minutes, they'll set up beautifully.
Put them on a pretty blue plate, then inhale immediately with a glass of milk.
Tip: I will bake a dozen cookies and then scoop out the rest of the cookies into a tupperware container and freeze them. That way, I can make cookies whenever I want! No need to thaw the dough, just add a minute or two onto your baking time.
What are your favorite cookies? Let me know in the comments!
Have a good day everyone! Hasta la pasta, ya'll!