Who doesn’t love a warm cookie hot out of the oven?
These little numbers are a weekend favorite in our house. I make the whole recipe of dough and bake them in smaller batches for fresh cookies every time.
Serves: 40 small cookies and 24 large cookies
Large brown paper bag
3/4 cup fine white sugar
3/4 cup brown sugar – packed
3/4 cup butter – softened to room temperature
1/4 cup creamy or nutty peanut butter
2 large eggs
1 tsp. real vanilla
2 1/4 cup flour – sifted
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large semi sweet chocolate bar chopped into small pieces
For the cookies:
In a mixing bowl sift together all the dry ingredients. Pour chocolate chunks into the dry ingredients and gently mix until chocolate is covered. Set aside.
In another bowl whisk the butter until lighter in color. Add peanut butter and whip. Add the sugars and mix well. Add eggs and mix. Stir in vanilla.
Combine wet ingredients in to the dry mixture. Mix with a large spoon until completely combined.
Dough can be refrigerated or frozen and baked later in batches. This is what we do in our family to eat fresh cookies every time. This also is an excellent help for unexpected guests or last minute hosting. We keep cookie dough on hand in our house.
If baking right away, refrigerate dough for 30 minutes. Then form into balls on a baking mat lined cookie sheet. Bake at 175 degrees Celsius or 350 degrees Fahrenheit for 9-11 minutes. Let sit for a few minutes on the cookie sheet. Then transfer to a paper bag cut and turned inside out to cool a bit. Enjoy with a cool glass of milk.