Today was a frustrating day. No need to share all the gory details. Just know that by the time I got home all I wanted to do is let out a scream. But instead of doing some retail therapy and buying myself a little something pretty, I decided to bake cookies for my mom. She’s the one with the sweet tooth in the family and I know how happy it makes her when I bring her a treat rather than just her prescriptions. Besides, concentrating on something else and letting the sweet smell of cookies baking fill my kitchen will also help me forget about the day I had. I chose peanut butter chocolate chip cookies because I couldn’t decide between peanut butter or chocolate chip cookies. So here you get the peanut nutty taste combined with the soft chewy texture of a chocolate chip cookie. This recipe yielded 30 cookies for me.
- 1/2 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup peanut butter (I used creamy style, but the choice is yours.)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 tablespoon milk
- 1 cup mini semi-sweet chocolate chips (you can use 3/4 cup regular size if you like)
- Preheat oven to 375 degrees.
- In large mixing bowl combine butter, sugar, and brown sugar. Using hand mixer, mix until creamy.
- Add peanut butter, egg and vanilla extract. Mix until well blended.
- Add baking powder, baking soda and flour and mix thoroughly.
- Add milk and mix until dough is smooth and creamy in texture.
- Using a wooden spoon, mix in the chocolate chips.
- On a greased or lined cookie sheet, drop small one tablespoon balls of dough.
- Bake for 7 to 9 minutes or until bottoms are light brown.
- After 5 minutes, transfer to a wire rack to cool completely.