Happy Homesteading

Chocolate chip peanut butter cookies 

Well, happy New Year! It has only taken me 8 days to publish my first blog of 2018. And while many of you may have resolutions to eat healthier… I’m still stuck on the delicious cookies I made 2 weeks ago. So for those of you who are avoiding cookies, check out the recipe below for protein balls and save this blog post to your Pinterest recipe board and come back to the cookie recipe in a few months! Haha!

For those of you that aren’t in the Kansas City area, HyVee is a grocery store chain. We had some HyVee brand mini-chocolate chips. They were originally intended for no-bake oatmeal protein balls – but the cookies won. We had a Christmas party to go to and I was assigned to bring a sweet treat. I ended up following the recipe on the bag of mini-chips and OMG they were so delicious. And they just happen to be the most beautiful and uniform cookies I’ve ever made! They were worthy of a share.


Here’s the recipe:

Ingredients

1 c.  unsalted butter, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

½ c. creamy peanut butter

2  large eggs

1 tsp. vanilla

2 ¼ c. flour

½ tsp. salt

1 tsp. baking soda

1 (12 oz) pkg mini semi-sweet chocolate chips

1 c. honey roasted peanuts
Directions

Step1

Preheat oven to 350 degrees.

Step2

Cream butter, granulated sugar and brown sugar with a electric mixer.

Step3

Add peanut butter and mix well.

Step4

Beat in eggs and vanilla.

Step5

Combine flour, salt and baking soda. Gradually stir into sugar mixture.

Step6

Stir in chocolate chips and peanuts.

Step7

Drop by tablespoons onto greased baking sheet.

Step8

Bake for 11 to 12 minutes.

Step9

Let cookies stand on baking sheet 2 to 3 minutes before removing to a wire rack to cool.
Since I rarely follow a recipe, I thought I’d list the changes I made. I didn’t use the honey roasted peanuts, I didn’t grease our cookie sheets and I added a bit more flour than the recipe called for… I probably used 2 1/2 cups of flour.

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