Peanut butter and chocolate chip cookies
I use peanut butter for cooking; but somehow, I can’t bring myself to slap it in between slices of bread. MK likes his bit of peanut butter but when a large-ish jar begins to occupy too much space in our small “pantry” shelf, I usually want to get rid of it. This time, I thought a batch of cookies would come to my rescue.
I used this recipe pretty much; except that I didn’t roll mine in sugar and I don’t even know what peanut butter chips are, and I had chunky peanut butter anyway. And I did a quick food processor version. The cookies turned out light and although I’m neither a chocolate not peanut butter person, I find myself reaching out to the cookie jar a bit too often. Here’s the recipe with my little tweaks:
- 1 1/4 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 1 ¼ cups demerara sugar
- 1 egg
- 1 tbsp. milk
- 1 tsp. vanilla essence
- 3/4 cup chocolate chips
- Place the butter, peanut butter, sugar, egg, milk, and vanilla essence in a food processor and process until creamy.
- Add the flour, baking soda, and baking powder and give it another minute to achieve a soft-ish dough.
- Fold in the chocolate chips.
- Spoon desired quantity of dough onto a baking sheet lined with parchment. These spread out quite a bit so there’s no need to flatten them at all.
- Bake for about 10 minutes in a 150 degrees centigrade oven until they just about turn color.
- Cool completely before transferring to cookie jar.