It’s a good thing I decided to bake today, because something happened with the furnace and I am currently without heat in my home. It’s a pretty mild day, 43 degrees out right now, and I have a fireplace, so I’m not too concerned. But I do hope the repairman arrives soon to fix it.
I decided to bake some Loaded Peanut Butter Cookies today. By loaded, I mean that these cookies are packed with flavor and chips; both chocolate chips and peanut butter chips.
They smell and taste absolutely wonderful, and, after baking 60 cookies, my kitchen is now toasty warm.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups brown sugar, packed
1 1/4 cups granulated sugar
1 cup butter, softened
3 large eggs
1 cup peanut butter, chunky or creamy (your choice)
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 2/3 cups peanut butter chips
Preheat oven to 300 degrees. Line cookie sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In a large bowl, blend sugars and butter with an electric mixer on medium speed, until mixture is of grainy consistency. Add eggs, peanut butter and vanilla extract. Beat until fluffy.
Turn mixer to low speed and gradually add dry ingredients. Mix until just combined.
Drop batter by rounded tablespoonfuls, 2 inches apart, on cookie sheets.
Bake for 15 minutes, or until edges of cookies are lightly browned.
Let cool on cookie sheet for 1 minute, then remove to wire rack to cool completely.
Makes approximately 60 cookies.