I’m not above bribing you with cookies. It’s far too easy. Eat your veggies, and I’ll continue to bake for you. Snub them, and I’ll start crying, whining, and throwing Lindsay Lohan-esque temper tantrums all freaking over the place. Once the entertainment factor wears off you’d be quite annoyed by the ordeal. So put on your big kid pants and eat. your. veggies.
- 1 cup of unbleached all-purpose flour
- ½ cup Ghirardelli mini chocolate chips [I'll look the other way if you add more]
- ½ cup all-natural peanut butter
- ½ cup unsalted butter [no need to soften!]
- ¼ cup of granulated sugar
- ¼ cup of brown sugar, lightly packed
- 1 large egg
- 1 tsp vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Instead of waiting impatiently for our butter to soften, we're making browned butter! I've been baking with it a lot this month and adore the smell [like brown sugar!] and caramel-esque taste that it gives to cookies. To brown your butter, heat a stainless pot/pan/skillet to medium heat. Next remove a ½ cup stick of unsalted butter from your fridge and slice. Slicing is optional, but will help the butter melt faster and more evenly. Add the butter to your heated pan and whisk frequently and repeatedly. A few minutes later, once the butter fully melts, it will start to froth and bubble at the top. Keep whisking until you smell a brown-sugary nuttiness and notice tiny brown flecks at the bottom of your pan. Whisking those little specks will give the butter a golden-brown hue and signal when it's time to remove the butter from heat. Set aside to cool. Once it's completely cooled to room temperature it'll be ready to bake with!
- Mix your flour, salt, and baking powder in a small bowl. In a larger bowl, whisk together your sugars, browned butter, egg, and vanilla extract. Once incorporated stir in the peanut butter to the brown butter mixture. Slowly add the flour into your wet mixture while your stir with a fork. Fold in your chocolate chips and pop the bowl in the refrigerator for 30 minutes or so to set the dough. Pre-heat your oven to 375F.
- This is where you have to actually behave, i.e not eat the entire bowl of cookie dough. Maybe you don't really want 15 cookies anyway.... Maybe you only want 5 cookies and a bowl of peanut butter cookie dough to stuff in your face. Far be it for me to judge =)
- Yank the chilled dough, roll into 1-inch balls, crack a few inappropriate jokes about said balls, and plop them on an un-greased non-stick baking sheet.
- Bake for 10-14 minutes depending on whether you like your cookies crispy or dough-y in the center! Mine go in for 13 minutes and are yanked when they turn golden.
The best of both worlds! They had the creaminess and salty-sweet peanutbuttery undertones you’d expect from a pb cookie with the rich, chocolate-y sweetness of their chocolate chip counterpart. Most cookies have double the butter and sugar of these bad boys, but I’m glad I skipped the excess! Between the high-quality chocolate chips, the aromatic browned butter and the amazing flavor of the peanut butter, you won’t miss the extra fat and sugar. Instead you’ll get real cookies, with real flavor, and less naughtiness. And, as if you doubted it, they are so fluffy I might actually die.
Let’s play a game —
Tell me what veggie you enjoyed to the fullest today, as well as your favorite treat.