What’s better than chocolate chip cookies? Chocolate & peanut butter chip cookies!
I went for a 90 minute massage on Saturday and let me tell you, it was one of the most therapeutic things you can ever do for yourself. I haven’t felt that relaxed in over a year. You just let everything go for those 90 minutes and you come out so much more calm and ready to take on the world again. I highly recommend it. In fact, I think it’s a rule that we all should have 90 minute massages quarterly. Yup, Julie’s rules.
Another therapeutic thing that I have found, that’s also a heck of a lot cheaper is cooking. We all know that we love being in the kitchen experimenting and taking out our anger on dough, but what I have found to be therapeutic is test baking. You get lost in thought and you start scribbling everything down in your notebook, crossing things out, racking your brain for what the most logical combination is. It actually zones you out of real life for just a second because you’re so entranced by what you’re trying to create.
I’ve baked numerous cookies now and I know the gist of what goes in every cookie recipe. Flour, baking soda, butter, sugar, egg, vanilla, brown sugar (sometimes), etc. But I’ve never ever created my own recipe before. I’ve always adapted or I’ve always just followed someone else’s recipe because I’m too afraid to mess up or get deflated cookies or get cookies that are too crumbly. This past weekend I decided to take a chance and experiment in the kitchen. I whipped up a batch of cookies with what knowledge I had of baking cookies in the past and you know what? They weren’t a fail! In fact, they turned out great. I was extremely surprised.
These cookies have a very fluffy texture to them, it’s as if I used caked flour. Jason said they were delicious, and being my taste-tester, I trust him that he’s telling the truth. What I was even more happy about was that these held their shape. They didn’t deflate, but instead, they kept their big poofy cookie shape. Surprised me, that’s for sure. I used Reese’s peanut butter chips and Ghiradelli semi-sweet chocolate chips for these. I love peanut butter and chocolate together so I decided to mix both in the cookie :) the more the better, right?
Cookies that are more cakey but full of chocolate and peanut butter chips!
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 tsp vanilla
- 2 eggs
- 1 cup Reese's peanut butter chips
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Then add in the vanilla and eggs.
- Slowly incorporate the dry ingredients until well combined.
- Gently stir in the peanut butter chips and chocolate chips.
- Scoop the dough onto the prepared cookie sheets, about 2 inches apart. Bake for 13-15 minutes or until edges start to get brown.
- Store in an airtight container.