Soon-to-be World Famous Peanut Butter Chocolate Chip Cookies

As I was preparing to upload this blog post, I asked my husband if he had any suggestions for an attention-grabbing blog title for this cookie recipe.

His answer: “The word cookie grabs my attention.”

As you can see, I didn’t go with his suggestion and asked people on Facebook for their input. Thanks to Nadine Winningham for coming up with the blog title.

 

Selena’s Fantasmic Peanut Butter Chocolate Chip Cookies Recipe

1

 

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter (unsalted butter), softened (NOT melted, just softened)
1 cup peanut butter (smooth or crunchy, your choice)
1/2 cup white sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg, beaten
2 cups milk chocolate chips (of if you prefer dark chocolate, your choice)
Confectioner sugar

Directions:

Preheat oven to 375

Line a baking sheet with parchment paper, or if you don’t have parchment, use a non-stick baking sheet.

In a bowl add: flour, baking soda, salt, chocolate chips, mix well and put aside.

Using a hand mixture, or a bowl with a big spoon, add these ingredients together: butter, peanut butter, white sugar, brown sugar, vanilla extract, beaten egg, and mix until you get a creamy texture.

Gradually add in the flour mixture, stirring to incorporate the flour, but try not to stir too much, as you don’t want cake consistency. Just enough that all the flour is mixed in with the creamy mixture.

Drop the dough by rounding tablespoon onto the cookie sheet. With a fork (if you want some ridges) or with the flat part of the back of a spoon, press down lightly.

Once all your cookies are on the sheet, dust lightly with a sprinkling of confectionary sugar.

Bake for 8 to 10 minutes until the edges are set but the centers will still be a bit soft.

Let them cool on the baking sheet for 5 minutes, then transfer them on to a rack to cool completely.

Enjoy, because cookies make everything better. 🙂

 

***

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FINAL-BUNDLE-cover

 

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