It’s been a long weekend of work for this girl and I need some chocolate and peanut butter in my life!!!!!!! As many of you know, I’m a pharmacist by day and obsessive home cook/eater by night, so that means working every other weekend in the pharmacy.
I love my job but these past few days were killer so I’m very much looking forward to a couple days off spent in the kitchen cooking up some eats to show off to all my ChowGals {and ChowGuys -- if you’re out there!}. Hubs and some friends of ours are also going out to gorge ourselves at a local Brazillian steakhouse tonight -- you know the place where you have the red card/green card and as long as your card is flipped to green the waiters keep bringing you assorted sizzling meat....it’s pretty much any American’s dream...right? So pumped!
Ok so these cookies don’t really need an introduction or explanation, for they are glorious. Just make them and take them to the face, already!
Peanut Butter-Chocolate Chip Cookies
1 c. creamy peanut butter
1 large egg
1 c. sugar, plus more for sprinkling
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp coarse salt
1/2 c. mini milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla and salt until combined. Fold in chocolate chips with rubber spatula or wooden spoon.
- Using a 1 3/4 inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the lines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Cool for 5 minutes and transfer to wire rack to cool completely.
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