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!
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.