I met Maija, Yummy Mummy Club's Canned Soup Mom, last spring when we were both invited to visit the Kraft Kitchens in Toronto. Maija loves anything with peanut butter and chocolate (check out her amazing peanut butter chocolate cupcakes!) and now every time I make something that marries the two flavours, I think of her. After a trip to Costco this weekend, I had an abundance of chocolate chips and peanut butter in my cupboard, so it only seemed fitting to make these cookies. Soft and much moister than any other peanut butter cookie recipe I've made, these bake up sweet and dunkable. Be sure to let them sit on the baking sheets for a bit before removing to a rack, as they are fragile and may break apart if you don't.
Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup peanut butter
1 cup flour
1 tsp baking powder
pinch of salt
1 cup chocolate chips
Pre-heat oven to 350 F. Line baking sheets with parchment paper.
Using an electric mixer, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla and beat until well combined. In a separate bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir together on low until just combined. Stir in chocolate chips.
Drop the batter by level tablespoons onto the parchment paper lined sheet. Bake for about 10 minutes, until the cookies are just set on top and golden on the edges. Let the cookies cool on the sheets for a few minutes before removing to a cooling rack.
Makes about 2 dozen cookies
Adapted from canarygirl.com
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