First recipe post! Those people that know me, know I love to bake. So- you’ll probably see a lot of posts with recipes for sweets on this bloggity. The Mister requested peanut butter cookies this weekend… and today I finally got around to making them. When I was searching pinterest for a recipe I found this one for peanut butter chocolate chip shortbread cookies. That’s a mouthful! I love, love, love shortbread so I gave it a whirl.
1/2 cup unsalted butter, room temp (1 stick)
1/3 cup creamy peanut butter
1/2 tsp vanilla
1 1/4 cup flour
1/4 cup powdered sugar
1/2 tsp salt
1/2 cup mini semi sweet chocolate chips
1/4 cup Reese’s chips
The original recipe called for 3/4 cups milk chocolate chips. I switched it out for the above chips. I like to live on the edge.
Mmmmm. You just can’t go wrong with peanut butter.
-Cream the butter and peanut butter. Incorporate the vanilla.
-Whisk the flour, powdered sugar and salt. Add the dry ingredients to the butter/peanut butter mixture.
-Gently mix in the Reese’s chips and mini chocolate chips.
-Dump your dough out onto a piece of wax paper and shape into a log. I didn’t have any wax paper so I used plastic wrap. I feel like this is easier than using wax paper anyways. Sidenote- see those flowers in the background? I got flowers from TWO manly men in ONE day! Shout out to the Mister and the babe’s Guncle for making this gals day!
-Stick your dough in the fridge for a couple hours. I didn’t have a couple hours to work with so I just put it in the freezer for an hour.
-Once the dough is chilled slice the dough in about 1/3″ pieces. It may crumble a little, just smash (yes, that is the technical term) it back into one piece. No biggie.
-Bake at 325 degrees for about 12-14 minutes on a Silpat lined cookie sheet. Let the cookies sit for a minute before you remove them from the pan.
And here ya have them!
These cookies really are delicious. Melt in your mouth goodness!
I can’t wait to eat one (or five) of these tomorrow morning with my coffee.