I am flying off to celebrate my mother's 93rd birthday with my family. In her honor, I'm posting the best peanut butter cookie recipe imaginable on this planet, and encouraging everyone to make use of their end-of-season produce in out-of-the-box ways!
Chocolate Peanut Butter Chocolate Chip Cookies
*Adapted from "The Whole Jar of Peanut Butter Cookies"
INGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 egg
* 1 egg yolk
* 2 teaspoons vanilla extract
* 18 ounces chocolate peanut butter (ground fresh at health food store—it's
OK to substitute plain old peanut butter, 1/2 crunchy and 1/2 smooth,
maybe stir in a half cup of cocoa powder to get it chocolatey?!)
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips
DIRECTIONS
1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the chocolate chips. Refrigerate the dough for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork dusted with flour. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked. It is not humanly possible to eat just one.
INGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 egg
* 1 egg yolk
* 2 teaspoons vanilla extract
* 18 ounces chocolate peanut butter (ground fresh at health food store—it's
OK to substitute plain old peanut butter, 1/2 crunchy and 1/2 smooth,
maybe stir in a half cup of cocoa powder to get it chocolatey?!)
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips
DIRECTIONS
1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the chocolate chips. Refrigerate the dough for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork dusted with flour. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked. It is not humanly possible to eat just one.
Go, summer, go!
