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My family loves cookies. Myself and little buddha love chocolate, while my husband and Big Man crave peanut butter. This is an easy way to have both in one awesome, chewy treat.
Did you Know? Ruth Wakefield invented chocolate chip cookies by accident in 1930. She was making a cookie that required baker’s chocolate. Finding herself without any, Ruth crumbled a block of semi-sweet chocolate only to find that it didn’t melt – the pieces just softened. And the chocolate chip cookie was born! Thanks, Ruth!
Normally I get all of my ingredients together and set up the kitchen just to find I’ve forgotten to set out the butter before hand so it can soften. Annoying! But this time I was prepared.
I knew I wanted a cookie that gave a hint of peanut butter, but without the heaviness of most peanut butter cookies. I didn’t want it to overpower the other flavors and I think I finally got it right!
Make sure to dissolve your baking soda in hot water before adding so that you get an even mixture in the dough.
I absolutely love my new KitchenAid mixing bowls. My husband brought them home one day as a surprise. I think he’s a keeper!
What I love best about these cookies is that they are crispy on the outside, but gooey and chewy on the inside.
Side note: I didn’t trust my better judgement and left one batch in the oven a few minutes too long – so they browned on the edges and didn’t come out as chewy as I wanted. The next batch I removed at exactly 10 minutes. They may not look done, but let them cool and they will be perfect!
- 1 cup butter (softened)
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- ½ cup of peanut butter
- Preheat oven to 350°F
- Cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Dissolve baking soda in hot water. Add to batter along with salt.
- Mix in peanut butter
- Add flour and continue to mix until smooth and moist
- Add chocolate chips and stir
- Drop large spoonfuls on ungreased pan
- Bake for 10 minutes. Remove before edges are brown.
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