We didn't start the fire...

Who doesn't adore chocolate chip cookies and peanut butter? It made perfect sense to me to amalgamate these two wonderful elements. I was endlessly pleased with the addition of peanut butter, and speculated why I had not sampled this before. This recipe is elementary, but overly pleasing in return. Cookies and a glass of milk, what could be more comforting? If there are multiple people in your home I advise doubling the recipe, these cookies are not inclined to remain for an extended period of time. Do not dismiss the notion to try one (or more) directly out of the oven...Yum. 


You cannot be mad at someone that makes you laugh - it's as simple as that.
-Jay Leno

Peanutbutter Chocolate Chip Cookies

1 stick (115g) unsalted butter, room temperature
1 cup light brown sugar
3/4 cup peanut butter
1 egg, room temperature
1 tablespoon vanilla extract
1 1/4 cup plain flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup dark chocolate chips

1/2 C pecans (optional)

In the bowl of an electric mixer, cream butter and brown sugar until light and fluffy. Add peanut butter and mix well. Add egg and vanilla extract and mix well.

Sift in flour, salt, baking powder and baking soda and mix on lowest speed until incorporated. Stir in chocolate chips and pecans.

Transfer dough to a bowl (or use the same bowl), cover with plastic wrap and refrigerate for a few hours or overnight.

Preheat oven to 325F (170C). Line baking sheets with baking paper. Measure out 2 ounces of dough (I didn’t measure in tablespoons, but I’d say it was a good rounded 2 tablespoons of dough) and place on the baking sheets about 2-3 inches apart. Bake about 15-17 minutes, rotating the trays if necessary, being sure to take the cookies out when they still slightly under-baked. Let cookies cool on the sheets for a couple of minutes before transferring to a wire rack, then enjoy!

Until tomorrow...Peace.