Lindsey

Stay Home and Make Peanut Butter Chocolate Chip Cookies

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Cary, NC — With the Governor’s Stay-at-Home order in place for a month now, I am starting to break out the baking pans about every 2-3 days.

Baking is a great boredom buster and the results are fun to share with the rest of my stranded, work-from-home family members. We even started a new sidebar on our weekly meal-planning blackboard, called Bakery 3028. Sunday we made Peanut Butter Chocolate Chip Cookies. Now you can make some too!

This recipe makes about 30 cookies

The original recipe was plain peanut butter cookies, but as I’m sure you know already, everything is better with some chocolate chips added. This batch is fairly small, and makes just 30 cookies. We had all of the ingredients on hand and this did not require an unnecessary grocery store trip. With pantry staples like flour, peanut butter, butter and sugar, you are sure to have most of the needed items too.

Allow a 2-hour window to chill the dough before you bake. You can take that time to take a nap, go for a run, do an online yoga class, or stream a quick movie!

Here’s the recipe:

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter (we prefer Jif’s crunchy)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1-1/4 Cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Traditional peanut butter cookies always have a crisscross pattern on the top. Dip a fork in water, then flour or powdered sugar and press down on the dough ball in opposing directions prior to baking.

To Make:

  1. Mix the sugars, peanut butter, butter, and egg in a large bowl with an electric mixer on low speed until blended and slightly fluffy.
  2. Stir in remaining ingredients with a wooden spoon until combined.
  3. Cover and refrigerate 2 hours.
  4. Heat oven to 375 degrees.
  5. Shape dough into 1-/1/4″ ball. Place 3″ apart on an ungreased baking sheet. Flatten in a crisscross pattern with a fork dipped in water and flour.
  6. Bake 9-10 minutes or until golden brown.
  7. Cool 5 minutes and then remove from cookie sheet to a wire rack to fully cool.

Allow cookies to cool completely on wire racks before eating or storing.

These don’t last long in our house. I have another recipe queued up for Wednesday. Happy baking!

Story and photos by Lindsey Chester.