This past weekend I needed something quick, easy and sweet to whip up for our friends who graciously came to hang out with Archie bear while the momma and daddy had wedding rehearsals and the wedding to attend.
I knew I didn’t want to be a slave to the kitchen all day because it’s just too hot to be cooking right now so when I stumbled across a recipe for almost no prep work for peanut butter cookies, I jumped on it.
Allow yourself some time when needing the final result because you need to refrigerate the dough for at least two hours. Thank goodness I had these mixed and in the fridge within ten minutes. So easy!
They are perfectly chewy and peanut buttery. You will definitely enjoy this easy, quick treat!
Peanut Butter Chip Cookies
adapted from Averie Cooks
1 c smooth peanut butter
1/2 c light brown sugar, packed
1/2 c dark brown sugar, packed
1 Tbsp vanilla extract
1 tsp baking soda
1/4 c each of semi-sweet, peanut butter and dark chocolate chips (or 1 c of whatever you have on hand)
Beat together peanut butter, sugar, vanilla and egg until well combined and smooth. Add baking soda and beat until incorporated. Fold in your chocolate chips.
Place dough in airtight container in fridge for at least 2 hours or up to a few days.
Preheat oven to 350 degrees.
Shape dough into balls and place on greased or parchment lined baking sheet about 2 inches apart. Flatten slightly. Bake for 6-8 minutes until edges look set, being very careful not to over bake.
Remove from oven, allow to cool slightly on sheet and then remove and place on cooling racks. They should remain soft and chewy even after they cool on a cooling rack.