I don’t normally bake, but when I do… I make something delicious!
My wife has made a concerted effort lately to force us to eat healthier, and by that I mean she has consciously chosen not to bake very much. She made this choice knowing full-well that I like to grill and cook, but baking isn’t my strong suit. However, I can overcome any obstacle when I set my mind to it, especially when I have a hankering for cookies!
This recipe is a twice-modified version of a recipe that I found after realizing that I only had brown sugar in the pantry.
The resulting cookies are gooey and delicious, with the dark, rich flavor that the combination of light and dark brown sugars, and an abundance of chocolate and peanut butter chips, adds to the recipe.
- 1/2 cups butter – softened
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 3/4 cups semi-sweet chocolate chips
- 2/3 cup peanut butter chips
Preheat the oven to 350 degrees.
Cream together the butter and the sugars at high speed.
Add the two eggs and vanilla, and mix it all together at low speed, then add the salt and baking soda and continue to mix.
Add the flour, and mix until it’s all just combined.
Gently fold in the chocolate and peanut butter chips.
Scoop out small balls of dough onto a cookie sheet (I use a silpat as well), space the balls a couple inches apart, and bake them for 9-10 minutes.
Remove them from the sheet and cool them on a rack.
Enjoy with milk; cookies are better when dunked.