Tastē Tuesday~ It was yet another snow day and although I thought having yet another batch of cookies in the house was probably dangerous, the thought of pulling warm, gooey cookies out of a hot oven seemed like the right thing to do on such a chilly day. I had a bag of peanut butter chips that had been hanging out in the pantry, left behind from a fall cooking endeavor that never happened. I have made peanut butter cookies before but not peanut butter chip cookies, so out they came for an experiment. Thankfully for my midline, the hubby loved them! This is of particular importance because he prefers candy over baked goods and typically doesn't pull his full share in cookie intake. After shoveling the driveway and clearing the cars, he came in for lunch...and dessert straight from the oven. His words, "I have eaten three and should stop but don't want to." Hmmm...we may have a winner here or shoveling just made him extra hungry. The next day I came home, and he told me he ate three more after lunch and wanted to eat more. Two days in a row - I suppose I have a keeper. Peanut butter chips are fairly mild, so I may try the recipe with chocolate chips as well. I have chocolate chip cookie recipes stacking up...I see a sugar cookie type experiment in my future!
I adapted the recipe from the recipe Reese's used to put on their peanut butter chip package, adding some peanut butter and experimenting with a bit with the butter. The original recipe was just for a peanut butter chip cookie, not a peanut butter cookie. The cookies from the recipe below are still not peanut butter cookies with chips added. There is a subtle hint of peanut butter, but the texture resembles a chocolate chip cookie. If you get a chance to try them, let me know how they turn out!
Peanut Buttery Peanut Butter Chip Cookie
Ingredients
1/2 cup light butter, 1/4 cup butter salted butter, softened
1 cup sugar
1/2 cup light brown sugar
1 generous teaspoon vanilla
2 eggs
2 cups unsifted flour
1 teaspoon baking soda
1/4 cup peanut butter (this is an estimate; I took a knife and decided at the last minute to add a couple of scoops)
1 10 oz bag peanut butter chips
Directions
Cream butter, sugars, and vanilla until light and fluffy (make sure your butter is softened so you can use a bowl, spoon, and some good old arm strength - don't use a mixer). Add peanut butter. (Since the peanut butter was an afterthought for me, I added them at the very end. I think it would combine easier and more thoroughly if added at this step.)
Add eggs and stir well. Combine flour and baking soda. Add to batter and mix well. Stir in chips. Place by teaspoon fulls onto cookie sheet covered in parchment paper. Bake 350 degrees for about 10 minutes. Cook until bottoms begin and edges begin to brown but tops remain soft. Cool completely on wire rack.
I adapted the recipe from the recipe Reese's used to put on their peanut butter chip package, adding some peanut butter and experimenting with a bit with the butter. The original recipe was just for a peanut butter chip cookie, not a peanut butter cookie. The cookies from the recipe below are still not peanut butter cookies with chips added. There is a subtle hint of peanut butter, but the texture resembles a chocolate chip cookie. If you get a chance to try them, let me know how they turn out!
Peanut Buttery Peanut Butter Chip Cookie
Ingredients
1/2 cup light butter, 1/4 cup butter salted butter, softened
1 cup sugar
1/2 cup light brown sugar
1 generous teaspoon vanilla
2 eggs
2 cups unsifted flour
1 teaspoon baking soda
1/4 cup peanut butter (this is an estimate; I took a knife and decided at the last minute to add a couple of scoops)
1 10 oz bag peanut butter chips
Directions
Cream butter, sugars, and vanilla until light and fluffy (make sure your butter is softened so you can use a bowl, spoon, and some good old arm strength - don't use a mixer). Add peanut butter. (Since the peanut butter was an afterthought for me, I added them at the very end. I think it would combine easier and more thoroughly if added at this step.)
Add eggs and stir well. Combine flour and baking soda. Add to batter and mix well. Stir in chips. Place by teaspoon fulls onto cookie sheet covered in parchment paper. Bake 350 degrees for about 10 minutes. Cook until bottoms begin and edges begin to brown but tops remain soft. Cool completely on wire rack.
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For those of you who don't make cookies often, next week I will share a savory and versatile dish that is a bit more nutritious.
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