I’d like you to meet the only freezer meal (umm, snack) I’ve prepped for Raspberry’s arrival.
I’ve got a bag of this cookie dough in my freezer that I’m pretending is for when Raspberry arrives, but these cookies plus a glass of ice cold chocolate milk make such a fabulous bedtime snack that I’ll probably end up needing to make another batch before baby arrives.
Now. I haven’t done any recipe posts in awhile because the 3rd trimester has been filled with nausea galore (worse than the 1st trimester for me) and testing recipes / editing photos of food has lost its luster for the time being.
I had a stretch of time Sunday afternoon where all nausea subsided and I jumped on the opportunity to make a new recipe and these are what came out of it.
I think these are the perfect peanut butter cookie. If you’re a fan of peanut butter blossoms, this peanut butter cookie dough would be excellent for those. And if you’re a client of mine (or not a client of mine) who has a goal to eat more baked goods this week, this recipe is an excellent baked good for your life.
Let me know if you try ’em!
Classic Peanut Butter Chocolate Chip Cookies
Yield: 2 dozen smaller cookies (or 1 dozen palm-sized cookies)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
½ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 cup peanut butter (I used unsalted, natural peanut butter...I'm not sure if a Jif style peanut butter would work)
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/2 cup chocolate chips
Preheat oven to 350ºF. In the bowl of an electric mixer, cream together butter, sugars and peanut butter. Mix in egg and vanilla. Then add in 5 remaining ingredients and mix until cookie dough comes together. The dough will be a bit crumbly. Roll dough into balls and press flat with a fork in a criss-cross pattern. Bake for 10 minutes.