Back in Business

So I’m back in Virginia in my own cozy apartment.  I really missed my apartment when I was in Connecticut.  I was living with just the bare necessities in Connecticut so I was so happy to see all of my stuff when I got home to VA.

After dumping the contents of my car into the middle of my living room, it took me just over a week to dig myself out of my own mess and clean up my apartment.  In addition to unpacking from the summer I also cleaned out my closet so I could actually fit my clothes back into it.  It felt so good to get rid of five large shopping bags filled to brims with old clothes that I don’t wear anymore.  I hope I do this on a more regular basis in the future.

As I settle back in, I am slowly restocking the ingredients in my kitchen, and I jumped back into baking with a cookie recipe I found while perusing blogs.  It’s definitely a great one for peanut butter lovers.  It’s a twist on a traditional peanut butter cookie with the addition of chocolate chips and peanuts!

Peanut Butter Chocolate Chip Cookies

Yields 2-3 dozen depending of size from Confections of a Foodie Bride

Ingredients

  • 1/2 cup (1 stick) unsalted butter room temp
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups + 2 Tbsp flour
  • 1/2 tsp salt
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 16 oz semisweet chocolate chips
  • 3/4 cup unsalted peanuts chopped

Method

  1. Preheat oven to 375.
  2. Combine flour, baking soda, baking powder, and salt.  Set aside.
  3. Cream together butter and peanut butter.  Add sugars and beat until fluffy.
  4. Add in eggs one at a time and vanilla extract.
  5. Slowly add in flour mixture.  Mix until just combined, and then fold in chocolate and nuts.  The dough will be kind of crumbly.
  6. Form large balls of cookie dough and allow to chill for 20 minutes.  (I smushed them down before I put them in the oven so they would end up flatter)
  7. Bake at 375 for 18-22 minutes or until golden brown.  Allow to cool and enjoy!
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