I originally planned on making chocolate chip cookies with the bag of mini-chocolate chips which some I’ve used for Chocolate Chip Banana Muffins but I’ve decided in the end to make Peanut Butter & Chocolate Chip Cookies instead. See, we have SO.MUCH peanut butter in the pantry thanks to the school’s free lunch program. In little packets and a container which came from cups that I’ve had to consolidate in one to save space. It’s peanut butter galore in the pantry. I really should make the Hazelnut brownies again soon, with peanut butter like Hubby suggested. So yes, these cookies are one recipe where I’ve used some of the peanut butter. Gotta think of more. HELP! Meanwhile, here are the cookies.
Peanut Butter & Chocolate Chip Cookies
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 2 stick butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 3/4 cup brown sugar
- 1 bag mini chocolate chips
- In a bowl, combine flour, baking powder, baking soda, and salt. Set the bowl aside.
- In a mixing bowl, cream the butter with sugar. Beat in the eggs one at a time. Add the vanilla extract and peanut butter. Continue to mix for 2 minutes or so. Gradually add the flour mixture. Scrape the side of the bowl then continue to mix. Stir in the chocolate chips.
- Cover the mixing bowl and store in the fridge for 3 to 4 hours or overnight. When ready to bake, preheat oven to 350degrees.
- Scoop cookie dough then place in the baking sheet lined by parchment paper.
- Lightly press fork on top of scooped cookie dough. Bake in the oven for 10-12 minutes.
- Cool on baking rack completely then transfer the cookies in cookie jar.
Serve with a glass of milk.