Look! A blog post! It’s a Christmas Miracle!
But seriously – it feels good to type out a post after a few months of radio (oven) silence. Leave it to Christmas to save the day with all of its wonderful delicious baking. It’s the season of cookies and confections and I just had to get some new content up!
To be honest, these cookies were a the-baby-just-woke-up gotta bake these ASAP type thing. And then she slept in (due to a late post-christmas party bedtime) when I was able to dust off (literally) my tripod and get some pictures snapped before all the cookies were consumed.
She’s a great sleeper at night, getting between 5-8 hour stretches on any given night. But naps are still tricky. She is the worlds lightest sleeper, and as soon as I put her down for a nap she wakes up. So most days its naps on me, for an hour or two while I watch TV. I would love for her to sleep in the crib but some days I just gotta let her sleep on me for a good nap. Which means when she’s awake I try to sneak in some baking or other to-do’s while she plays happily on her mat (she is always on the move! she’s rolled over once, and is constantly trying to do it again. She’s happiest when she can move around and rock and roll on her own). She’ll be four months at the end of December and it’s getting to the fun stage where she’s interacting with everything, and everyone.
These are by far one of my favourite cookies for Christmas. I say Christmas, because I feel like these never get made any other time of year – though they should. However, Adam doesn’t love peanut butter (shocking) so he’s just as happy to have these annually. More for me.
I made them slightly smaller than traditional, just because I like a good chocolate-to-PB ratio. And I use Jumbo Dark Chocolate Chips (find in Bulk Section) because they hold their shape better than Kisses, and bonus – you don’t have to unwrap each individual one. Plus, I like dark chocolate better.
This recipe also makes a ton, like 50. So they’re perfect for the holidays.
- 1 + 1/4 cup whole wheat flour (can use AP)
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 cup creamy natural peanut butter
- 50 jumbo dark chocolate chips
- Whisk the flour, baking soda together. Set aside.
- Using hand mixer or a stand mixer fitted with paddle attachment, beat butter on high speed until creamy. On medium-high speed, beat in granulated sugar and the brown sugar until completely creamed.
- Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the peanut butter and mix on high until combined.
- Add the dry ingredients and mix on low. Scrape down sides.
- Cover and chill the dough for 10 minutes in fridge while oven preheats.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (I find silicone gives the bottom a chewier texture whereas parchment browns them more)
- Scoop and roll cookie dough, about a Tablespoon of dough each. You want them on the smaller side. Roll each ball and arrange on the baking sheet about 1-2 inches apart. Bake for 10 minutes. It's important not to overbake orherwise they'll get too hard. They may look underdone but they continue to harden as they cool. They will not spread while cooking.
- Remove cookies from the oven and immediately push a jumbo dark chocolate chip into the middle. The cookie should crackle slightly on top.
- Allow to cool completely on countertop until chocolate is set.
- Store in airtight container on counter for 2-3 days, or freeze.