There is something awfully reassuring about the smell of fresh baked cookies that says, I am home! And although the temps are a bit hot right now, we could all use a nice big hug from a freshly-baked cookie, served up with a big glass of cold milk.
I know you are thinking, spending time over a hot oven is perhaps not on your list of things to do on a hot summer day, but this recipe will get you in and out of the kitchen before you have the chance to work up a sweat.
This recipe for Peanut Butter Chocolate Chip Cookies is quick and easy to make with only a few ingredients. And if you’re feeling a little bit adventurous, it is pure decadence crumbled atop vanilla or chocolate ice cream.
So, what are you waiting for? Time to bake the cookies. And by all means, do share.
Ingredients
2 1/2 cup all-purpose flour
2 sticks unsalted butter
2/3 cup peanut butter
1 cup organic sugar
1 whole egg
1 egg yolk
1 teaspoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 cups dark chocolate chips
Instructions
To get started, make sure eggs and butter are at room temperature. Sift together flour, salt and baking soda in a medium bowl. Add butter to large mixing bowl and beat until well-blended. Gradually add in sugar and whip until creamy. Beat whole egg and egg yolk into the mixture and blend well. Add vanilla. Add flour to butter mixture and beat until just blended. Blend in peanut butter to mixture. Stir chocolate chips into cookie dough until well-incorporated. Add dough to a clear glass bowl, cover with plastic wrap and chill for at least two hours or overnight.
To bake, heat oven to 350 degrees. Line a cookie sheet with parchment paper. Scoop dough and form into medium sized balls, approximately; 1 tablespoon. Place in oven and bake 8-10 minutes or until slightly brown around edges. Remove pan from oven and allow cookies to rest for about 5 minutes. Transfer cookies to a rack to cool.
Yields 12-15 cookies
