I always make chocolate chip cookies around Christmas time. With different variety of toppings, like peppermint m&m's, different kind of nuts and all sorts f Christmasy things.
Some time ago I got this idea in my head, what if I make Autumn chocolate chip cookies? And the first thing that came to my mind was PEANUT BUTTER!
So I searched the web and found a few recipes, and chose the one that is very similar to the cookies I usually make.
So here is how you make them:
Preheat the oven to 350 degrees Fahrenheit.
We will need to mix together 1/2 cup creamy peanut butter and 1/2 cup softened butter, until very creamy and there are no lumps. I used a stand mixer to do so, but you can definitely use handheld mixer or even do it with a wooden spoon.
Then add 1 cup white sugar, 1 cup brown sugar (packed), 1 egg and 1 tsp vanilla extract. Mix well with butters until creamy, on medium speed for about 1 minute.
In a separate bowl, using a whisk mix 1 1/4 cup all purpose flour, 3/4 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt.
Add to the creamed mixture and mix well again until you get a thick dough.
Then add 1 cup of chocolate chips of your choice (I used 1/2 cup white chocolate chips and 1/2 cup milk chocolate chips) and fold it in with a spatula.
Place parchment paper on 2 baking sheets.
Using a spoon, place 6 balls of dough on each sheet and slightly form a tidier ball with your hands. (The dough is quite thick so the chocolate chips fall out of it when you spoon them on the sheet, using your hands, sort of press them back into the dough).
Now bake for 8-9 minutes. Do not over bake them, since they still need to be chewy inside
.
Take out of the oven and leave for 10 minutes to cool on the baking sheet.
Then transfer to a cooling rack and cool completely
This is a pretty easy recipe but so perfect for those chilly fall evenings to enjoy with a glass of milk or a cup of hot tea.
