What’s for Dinner: Chocolate Chip and Peanut Butter Cookies
Usually when I make homemade cookies from scratch, I simply make chocolate chip cookies because those are the only kinds my brothers will eat. This afternoon, I wanted something sweet but had no milk chocolate chips [my favorite kind], but had some leftover combination of peanut butter and milk chocolate morsels that would do.
I pretty much used my usual cookie recipe [makes about 16-18 good sized cookies]:
- 1 stick of unsalted butter, at room temperature
- 1/4 a cup of granulated sugar
- 1/2 a cup of [packed] light-brown sugar
- 1/2 a teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup of all-purpose flour
- 1/4 teaspoon of baking soda
- 1 cup of milk chocolate and peanut butter morsels [combined]
To make your Chocolate Chip Cookies:
- Preheat your oven to 325 degrees. Line your baking sheet [with foil, etc.] for easy cleanup.
- In a bowl, add your butter along with the granulated sugar and the brown sugar. Beat on low to medium speed until the mixture is light and fluffy.
- Next: add in the salt, vanilla, and egg. Beat until everything is well mixed together. Add in your flour and baking soda and mix to combine everything. Lastly, add in the chocolate chips.
- Take even sized amounts of dough, and roll into a ball. Place on your baking sheet, leaving space in between each one.
- Bake in your preheated oven for 12-14 minutes, or until they are golden brown.