Oh, these are SOOOOO addicting.
Even Bandit was having a hard resisting the delectable aroma of the chocolatey, peanut buttery goodness sitting right in front of him. His little nose wanted to be right in the middle of my photographs. Naughty little puppy.
These cookies are a very special recipe from a dear friend of mine, Bev. She and I worked together for the past seven years before I left for the “job fiasco”.
Bev is the cookie QUEEN!!!! For any occasion that would arise we could always rely on her to bring the absolute PERFECT cookie. In the last few months of my time at the office she brought these lovely little things. I couldn’t stay out of them. It was really on the ridiculous side. I miss Bev. I miss Bev’s cookies.
The world knows that I love a good cookie, but I’m just not one to WANT to bake them. I don’t typically ask for cookie recipes, but this one I felt I needed. Grady always complains when I try to make something “fancy”. “What’s wrong with a good ‘ole peanut butter cookie,” he would say to me. “Hmph!!!”, I would mutter under my breath. Soooo…. when Bev brought these to the office I KNEW they’d be a hit in my house. I begged her to share the recipe. The next day she certainly didn’t disappoint. That night I had the perfect excuse to make them, so I got down to business. They were a HUGE success with my family. This is now my “go-to” cookie. I always have peanut butter and usually have a stash of chocolate chips somewhere.
Yesterday, in my rain induced stir-crazy state of mind, I lived up to my promise and baked these beauties. I made myself put over half of them in the deep freezer for a special occasion. NO WAY could I allow 38 cookies to be easily accessible in the house. It’s just too dangerous.
You ready to give ’em a whirl? Here you go.
Peanut Butter Chocolate Chip Cookies
2 cups flour
1 teaspoon baking soda
1 cup peanut butter (the original recipe calls for chunky, but I only keep smooth on hand)
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
12 oz (2 cups or 1 bag) semi-sweet chocolate chips
Preheat oven to 350°. Have cookie sheet greased and ready to go.
Mix flour and baking soda, set aside. In a mixing bowl beat peanut butter, butter, sugars and vanilla with electric mixer until smooth and fluffy. Beat in eggs. With mixer on low, gradually mix in the flour/soda mixture. Stir the chocolate chips in by hand.
Drop rounded teaspoonfuls on a greased cookie sheet. (I roll them into balls in my palms for a consistent shape.) Bake for 12 minutes or until BARELY lightly golden brown. Remove from oven and cool COMPLETELY on the baking sheet before transferring to a cooling rack or newspaper covered surface. Store tightly covered.
My secret to a perfectly done cookie is to almost under bake them. I learned this trick from a really great cookbook I was gifted a few years back. I use air bake sheets and when the cookies look like they’re JUST starting to turn the tiniest bit golden I take them out. You’ll think they’re not done, BUT… if you take the pan out and leave it on top of the stove for about 5 minutes (undisturbed) they’ll continue to bake slightly from the residual heat of the sheet. You’ll end up with the perfect cookie EVERY time. Ever so slightly crisp on the outside and irresistibly chewy on the inside.
So, there you have it… my rainy day adventure. Actually, my baking didn’t stop there. I got a WILD hair and made homemade biscuits for every cowboy’s favorite ANYtime meal… biscuits and gravy.
I know… WHAT has gotten into me?!?! This rain has GOT to give me a break.
Peace, love and cookie monsters!!!!