I’m a blogging newbie. I’ll admit it. I’m not ashamed. But I started this to share recipes with my family and I’ve found a much bigger audience. I’m just realizing now that I should probably adjust the lighting on my photos, and that it doesn’t take up more space to have the photos be full sized as opposed to the small ones I used to use. It’s a definitely been a learning experience for me.
The one thing I’ve always been confident in is my recipes. Not to toot my own horn or anything, but I’m a good baker and a pretty decent cook. I love it – it’s relaxing and the smell of something baking in the oven is one of the most comforting things I know. These cookies are exactly what I’m talking about.
Peanut Butter Chocolate Cookies
Makes about 20 large cookies
1/4 cup butter
1 cup peanut butter
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup gluten free flour mix, or all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup mini chocolate chips
Preheat the oven to 350°. In a small bowl, mix the flour, baking soda, salt & chocolate chips together.
Cream together the butter, peanut butter and sugar in a large bowl, until it’s pale and fluffy. Add each egg, one at a time, beating well between each addition. Beat in the vanilla. Add the flour mixture all at once. Beat until the dough starts to form a ball and there are still a few streaks of flour. Mix in the remaining flour by hand. The dough will be very soft. Cover the dough and put it in the fridge for 10-15 minutes.
Drop the dough by heaping tablespoonfuls onto a large ungreased cookie sheet. Pat the top of each cookie until it is just flat. Bake for 10 – 14 minutes, until they’re lightly golden and the edges are just starting to brown. Remove immediately from the cookie sheet and let cool.
