Did you know that January 24 is National Peanut Butter Day!? Celebrate by baking cookies!
Now, As I’ve mentioned before, I have a slight peanut allergy. When I was 16 I went for allergy tests and they said I was allergic. Funny, as I had definitely consumed my fair share of peanuts and peanut butter in my 16 years and hadn’t experienced any type of reaction. So I quit it. Cold turkey. No Pb&J sandwiches, no Reeses Peanut Butter cups, no Oh Henrys. Zilch. I was livin peanut free. Which was good I guess. But a girl can only go so long without peanut butter. So dare devil that I am, I decided It was about time I ate them again, seeing as how I’d lived 16 years with it. So now whenever I have a craving for peanut butter I go right ahead and eat it. In small quantities that is.
And I just purchased some new mixing bowls! I was getting mad the other day as somehow all the bowls seemed to have dissapeared. We moved two years ago, downsized, and I think half of our stuff is still packed up I swear! So I decided it was about time I bought some new ones. So I got a set of glass Pyrex ones. Their great!
Ingredients – in nice little prep bowsl! (that’s a first!)
Mix it up good!
Roll em into ball and dip em in sugar!
Flatten with a fork – and put in oven!
- 2 1/4 Cups All Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Baking Powder
- 1 Cup Butter, Room Temperature
- 1 1/4 Cups Crunchy Peanut Butter
- 1 Cup Brown Sugar
- 3/4 Cup Sugar
- 2 Eggs
- 2 Tsp. Vanilla
- 1 1/2 Cups Chocolate Chips
- Preheat oven to 350.
- Lightly grease a baking sheet.
- In a bowl whisk together the flour, baking soda, baking powder. Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium until smooth and creamy.
- Add the peanut butter. Beat on slow and add the sugars.
- Add the eggs one at a time, mixing after each one. Scrape down the sides and bottom of the bowl with a spatula or wooden spoon, and on low speed, add the dry ingredients, mixing until just combined.
- Mix in the chocolate chips.
- *Optional* Pour 1/2 cup sugar (fine, granulated or large decorating sugar) into a small bowl. Use a small ice cream scoop or spoon to scoop dough and then roll the dough into small balls and then roll the ball into the small bowl of sugar, coating it evenly.
- Place on the backing sheet. Using a fork, press it into the top of the cookie, to make the signature criss cross pattern on the cookie, flattening it just slightly.
- Bake for 12 minutes, until slightly browned and just about set in the center.
- Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them.Note – You can make these in advance, and roll the cookie dough into the little balls, storing them in a container and freezing them until ready to use. When baking from frozen cookie, place them on the sheet and into the oven for a few minutes til they get soft, and then pull them out and make the criss cross pattern with the fork, and then stick em back in the oven to fully bake =) baking time may need to be increased by a minute or two since they are baking from frozen. You can also make these with smooth peanut butter, or if you want crunchy add peanuts to them.
Enjoy = )