It was a busy day at work but being able to have a calm, delicious moment of bliss with a cookie was much needed. I flipped on some Christmas music, sat by our beautifully decorated tree, and enjoyed the moment. I’m definitely team coffee most of the time but this peanut butter cookie called for a cold glass of milk. It’s so easy during the season to get so stressed out that we don’t stop to just enjoy. Enjoy the lights, the music, the love that surrounds us. If 2020 gave us one gift, it was the gift of remembering to be embrace these moments.
I hope all of you have a chance to take a minute to eat a cookie and enjoy the season.
- 1 1/3 cup all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter; room temperature
- 1 cup packed light brown sugar
- ¾ cup creamy peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1/3 cup mini chocolate chips
- 1/3 cup granulated sugar
- ½ cup confectioner’s sugar
Preheat oven to 350 degrees Fahrenheit. Prepare two baking sheets with parchment paper sheets.
Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
Beat butter, brown sugar, and peanut butter with an electric mixer on medium speed until creamy, about 1 minutes. Increase the speed to medium high and beat until fluffy.
Add the egg and vanilla, beat until combined.
Reduce the mixer speed to low; add the flour mixture and beat until incorporated.
Add the mini chocolate chips and beat until combined.
Put the granulated sugar and confectioners’ sugar in separate small bowls. Roll tablespoonful’s of dough into balls. Roll each ball in the granulated sugar and then generously in the confectioners’ sugar.
Arrange 2 inches apart on the prepared baking sheets.
Bake 15 to 18 minutes or until the edges are firm and there are cracks on the top of the cookie.
Let cool 3 minutes before removing to a wire rack to cool completely.
This recipe is courtesy of the Food Network Cookie Magazine 2020