So, today I was sitting around writing and editing, and I thought about the peanut butter chips that have been hanging out in my new pantry. I’d forgotten I’d bought them. I don’t know about you, but I love chocolate and peanut butter together, and I was really excited to find Sunspire Peanut Butter Chips, which are made free of trans fats (not sponsored). You see, in the past, I’ve always used Reese’s peanut butter chips, however, I’ve had to get away from artificial flavors, trans fats, and corn syrup. So, I was particularly excited to make my favorite cookies.
Since I’m not drinking wine, I won’t be pairing these with anything, but if you wanted a fabulous dessert, I’d suggest pairing two of these cookies with some vanilla ice cream and either Harvey’s Bristol Creme Sherry or Sandeman Port.
Recipe: Chocolate-Peanut Butter Chip Cookies (Adapted from the back of a Reese’s Package)
2 cups Bob’s Red Mill (or other organic) white flour
3/4 cup Equal Exchange (or other fair-trade) Cocoa Powder
1 Teaspoon baking soda
1/2 Teaspoon Salt
2 1/2 sticks butter
2 cups sugar
2 teaspoons vanilla extract
1 bag peanut butter chips
About 20 minutes before you plan to start making the cookies, take butter and eggs out of the fridge. The butter will cream better, and using eggs at room temperature will create a more pleasant texture in the finished cookie.
Preheat oven to 350 degrees.
Start by mixing together dry ingredients (flour, cocoa, baking soda, and salt) in a large bowl. Blend together using a wire whisk.
Next, place softened butter and sugar into a large mixing bowl. I used my Kitchen Aid stand mixer. Mix the two together until you have a delicious creamy mess. Refrain from tasting. Really, try! (I can never contain myself. I love sugar and butter together, and being pregnant makes it an even more amazing treat.)
Now, add the eggs and vanilla and mix them into the buttery-sugary goodness. Once they are mixed in, slowly add in flour mixture. Mix only until combined. Over-mixing your cookie dough will make for hard cookies as an end result.
Stir in the peanut butter chips. I find that a rubber spatula does the trick quite nicely. Once you’ve evenly distributed the chips, then you’re ready to create the cookies.
Grab a teaspoon (I actually used a tablespoon, I like my cookies larger and chewier) and take heaping spoonfuls and drop them on a cookie sheet. I greased mine using the butter wrappers, but you could also use a spray mister with oil in it. I don’t use cooking sprays anymore because of the chemicals in them. When you have one sheet full, pop it in the oven for 9 minutes. Repeat with subsequent sheets. Cool cookies thoroughly, and try to avoid licking the spoon…if you can!