This weekend, I heard another round of snow was coming our way... oh joy! No, I'm not a winter person... so, the snow began during the big game last night. Nothing too crazy, but overnight we gained another 5-6 inches or so. So,while I'm glad we had a mild start to the season, I'm very ready to see the snow melt and some warmer temperatures come our way!
One thing that I do love about this time of year is that I end up making sure I can be home more on the weekend. I try to get all of my errands done on one day so that I have the other day to cook and bake. Last weekend, I baked up some cookies that I know are going to be repeated over and over again!
Oh, how I absolutely love these soft and chewy Peanut Butter Chocolate Chip Cookies!
The perfect cookie texture, they stay soft and chewy for several days when stored in an airtight container. This can be somewhat challenging when your family enjoys grabbing a cookie, but doesn't always make sure the lid is back on tight... and the other challenge is stopping at just one or two cookies!
The chocolate chips make the childhood favorite that much more appealing! No, there are not fork marks in the cookie, and they do have that traditional chocolate chip cookie look to them. But, one bite and you will be brought back to those cookies everyone grew up enjoying, but taken up a notch with the addition of the chocolate chips. Seriously... what better flavor combination can there be?
Soft Peanut Butter Chocolate Chip Cookies
Yield: approximately 4 dozen cookies
- 1/2 cup salted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup chocolate chips
- In the bowl of a stand mixer, combine butter and peanut butter until thorough mixed. Then, add the sugar, brown sugar, baking soda and baking powder; blend until combined.
- Beat in the egg and vanilla, then add the flour and mix until there are no white streaks left. Add the chocolate chips and mix until distributed throughout the batter.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees and cover baking sheets with parchment paper.
- Using a cookie scoop, drop 1 tablespoonful of batter at a time onto the prepared baking sheets. Leave about 1 inches in between each cookie, then slightly flatten each cookie with your hand or the flat edge of a table knife.
- Bake for 7-8 minutes or until the edges are golden. Allow to cool on baking sheets on wire racks.