Anyone else been getting 10x more use out of their kitchen lately? Same. Aus and I both have been working really hard this year on cleaning up our diets and trying to strike more of that “balance” they say is possible. For the most part it’s been going well, but I have to admit, this quarantine situation has me craving all the delicious baked goods and junk food. Honestly, I’m not mad about it. It’s this craving that led me to start experimenting with cookie recipes and you guys, I think I landed on a serious winner!
These peanut butter and chocolate chip cookies are amazing. If you’re a PB and chocolate person, you’re going to want to bake them over and over again. Thank me later! 😉
xx, Ashley
Peanut Butter and Chocolate Chip Cookies
INGREDIENTS
– 1 1/3 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon fine sea salt
– 2/3 cup unsalted butter, melted
– 1/2 cup + 1 tablespoon light brown sugar, packed
– 1/2 cup granulated sugar + 1/4 cup for coating the dough balls
– 1 cup creamy peanut butter
– 1 large egg
– 1 teaspoon pure vanilla extract
– Handful of chocolate chips
INSTRUCTIONS
– Preheat the oven to 350 degrees and line a baking sheet with parchment paper
– Add your extra 1/4 cup of granulated sugar for coating the dough balls into a small a bowl, set aside
– In a medium mixing bowl, whisk together flour, baking powder and salt
– In a separate, large mixing bowl combine butter, light brown sugar, granulated sugar, peanut butter, egg and vanilla
– Using a handheld mixer on medium-high speed, mix liquids until smooth
– Add the dry ingredients and mix on low speed until combined – do not overmix
– Scoop out heaping tablespoons of dough and roll into a ball using your hands, then roll the dough ball in the extra granulated sugar
– Place dough balls on your baking sheet and make crosshatch lines across the tops of the cookies using the tines of a fork
– Bake for 12-14 minutes, just until the edges are a deeper brown
– Serve and enjoy!
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