I’m a nursing student obsessed with making, eating, and writing about good food. When I was 12, I announced to my parents that I was no longer eating meat. While my parents were supportive of this decision, they let me know that in no way were they making two dinners every night. And so began my love affair with cooking.
I love to cook and bake delicious vegetarian meals that can even please my picky, meat-and-potatoes boyfriend. I also love travel (25 countries and counting!) all things chocolate, emotional stories involving children or babies, and, according to my Netflix recommendations, foreign films featuring a strong female lead.
Join me as I eat, adventure, and blog my way through life, one bite at a time!
Don’t forget to enter the fabulous Meg’s Food giveaway! It’s super easy to enter and you can win awesome free baking supplies. Everyone loves free things!
So it’s exam season. I’ve been spending my days and nights studying away, leaving me very little time to do things like shower or bake. When I’m stressed, I turn to my two life-long loves – peanut butter and chocolate. I’ve made a few recipes using this perfect combination - Peanut butter blondies, peanut butter banana bread, Reese’s Pieces cookies, but this is one of my favourite peanut butter recipes because it’s quick and easy to make, and the cookies are just so peanut buttery, they always satisfy my daily peanut butter requirement.
It’s hard finding the perfect peanut butter cookie recipe! I’ve made batches that were too crispy, too thin, and just not peanut buttery enough, but these cookies are perfect. They’re puffy and soft, full of peanut butter flavour, and packed with chocolate AND peanut butter chips, to ensure that you get the required level of awesome in each bite.
They’re good warm and gooey from the oven, but stay nice and soft for days if you keep them in an airtight container (if you can keep them around that long!)
Recipe from how sweet it is
Makes about 24 cookies
1/4 cup plus 2 tbsp creamy peanut butter
1/2 cup butter
2 cups flour
1/2 tsp baking soda
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla
1 cup dark chocolate chips
1/2 cup peanut butter chips
Preheat oven to 325. Line a baking sheet with parchment paper.
Put butter and peanut butter in a microwave safe bowl and microwave in 30 second intervals until melted. Stir together and let cool.
In a bowl combine flour and baking soda. In another bowl, mix butter and peanut butter with both sugars. Stir until well mixed. Stir in egg, egg yolk, and vanilla. Mix in flour and stir until the dough comes together. Stir in chocolate and peanut butter chips.
Roll dough into one inch balls and place on baking sheet. Don’t flatten them. Bake 10-12 minutes, until the edges are set and the centres are still soft. Make sure you don’t over-bake. Let cool five minutes on the baking sheet before moving to a cooling rack (or eating one!)
These cookies are so easy and quick to make, they’re perfect for a good round of procrastibaking. And nothing helps you get through a busy day better than the perfect peanut butter cookie (or three!)
© | 2014 Meg's Food! |
Switch to our mobile site