Friday, August 5, 2011
Bachelors' Peanut Butter-Chocolate Chip Cookies
I can hardly believe that my wedding is a mere 8 days away. It's been over a year in the making, and it's always seemed so far off until now... it's quite unreal to think that soon it will be over. To celebrate our last weekend as unmarried people, Dane and I are going our separate ways to celebrate with our bestest friends. While I'm renting a hotel room with my girls downtown for some bar-hopping excitement, Dane chose to spend his bachelor weekend in the mountains with his buddies at his uncle's cabin. So - being the best fiance ever - I decided to bake some peanut butter-chocolate chip cookies to send with him, in the hopes that he and the boys won't completely forget me while they're away.
This is a tried and true - and super easy - cookie recipe. Peanut butter cookies are Dane's absolute favorites, so I've made them more than a few times, but this time I thought I'd make them extra special and add chocolate chips. Nothing crazy, but a little more fun. They're soft and distinctly peanut buttery as a peanut butter cookie should be, and I added just enough chocolate chips to lend a little bit more sweetness but not enough to overpower and make you think you're eating a completely different cookie. I thought they were pretty darn delicious... and I hope the boys do too! Have a great time this weekend guys! Try not to do anything too crazy, okay?
Peanut Butter-Chocolate Chip Cookies
adapted from Better Homes & Gardens
yields about 24 cookies
1/2 cup butter, softened
1/2 cup smooth peanut butter (not the natural kind)
1/2 cup granulated sugar, plus additional for rolling
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 1/4 cup all-purpose flour
3/4 cup semisweet chocolate chips
1. Preheat oven to 375F. Beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl as needed. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Gently mix in the chocolate chips. If necessary, cover and chill dough to make it easier to handle.
2. Shape the dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on a parchment-lined cookie sheet. Flatten each ball by gently pressing with the tines of a fork, creating a criss-cross pattern. Bake for 9-11 minutes, or until bottoms are light brown. Transfer to a wire rack to cool.