Chocolate Chip Peanut Butter Cookies

Today Jesse and I celebrate 6 years of marriage! It’s one of those things that is kind of funny because on one hand it feels like way more than 6 years, like I can’t imagine life when we weren’t married. But on the other hand I can remember the wedding like it was just yesterday and it feels like we are newlyweds.

These cookies are easily in Jesse’s top 5 favorite things I’ve ever made. They are definitely in the top 5 most requested food items. In fact I don’t really know why I didn’t include them in my top 30 (uh, 31) when I did my big import. The only thing I can think is that I somehow skipped over them. Regardless, they deserve a spot on this blog. And today seems like just the occasion to make them for him and share them with you.

Chocolate Chip Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used half smooth and half crunchy)
3/4 cup plus sugar – plus up to 1/4 cup more for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, baking powder, and kosher salt. Whisk together and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the peanut butter and butter. Add the the sugars and cream until light and fluffy. Add the egg, milk, and vanilla and mix for 1 minute. Next add the dry ingredients and beat until combined. Stir in the chocolate chips.

Pour 1/4 cup of sugar into a bowl and set aside. Using a cookie scoop, or rounded tablespoons full, portion out the dough. Roll the dough between your hands until it forms a ball. Place the ball into the sugar and coat half of the ball. Place the dough on a cookie sheet, sugar side up. Use the bottom of a cup or a fork to press down dough.

Bake for 10-12 minutes. Careful not to over bake. Cool cookies on the cookie sheet for 1 minute, then transfer to a wire rack. Try not to eat all the cookies at once.

Source: Magnolia Bakery Cookbook, via Smitten Kitchen, previously posted on my old blog

Chewy Chocolate Chip Cookies


I was originally going to post something else today, and I still plan to post that recipe because it was great, but I thought you needed to know about these cookies sooner rather than later.

I am a total sucker for chocolate chip cookies. All self control is out the window when they (or the dough) are around. I already have a go-to recipe but I’m always up for trying something new, especially when there is an unexpected ingredient. And when I say “always” you can take that literally. I saw this recipe in the morning, the corn starch caught my eye, and the first dozen were in the oven before lunch.

I think it’s safe to say that my old stand-by now has some stiff competition. These cookies were exactly what I hoped they would be. Chewy, flavorful, just slightly crunchy around the edges. And I know that taste is what should matter the most, but I like my cookies to look as good as they taste. These cookies keep their round even shape, puff up nicely in the middle, and don’t spread too much. Basically, they are everything I am looking for in a cookie.

Chewy Chocolate Chip Cookies
(Adapted from Apple a Day)


3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp kosher salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the egg and vanilla and mix until well combined.

Mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips

Drop rounded tablespoons of dough, or with cookie scoop, onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.

Let the cookies cool on the cookie sheet for five minutes, then transfer to a cooling rack.


Honey Peanut Butter Cookies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I usually think a peanut butter cookie is a peanut butter cookie. I love them, but I never really feel like one recipe stands out a whole lot more than another (though the addition of chocolate chips makes me want to sing and dance). This cookie, however, is in a league of it’s own. It is one of the chewiest cookies I have ever had, the texture is just amazing. As for the taste, you can definitely taste the peanut butter but it is the honey that really makes it. I also have to admit that because of the combination of peanut butter (read – protein) and honey I decided that these make a great breakfast food and had some while we were waiting for the plane the morning we left on vacation. 🙂

Honey Peanut Butter Cookies
(Source: Bake Me More)


1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Sugar for rolling -original recipe called for powdered sugar, but I like granulated on my PB cookies


In a bowl, combine flour, sugar, baking soda, baking powder and salt, set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey. Then add the eggs and mix well. Next add the dry ingredients to the peanut butter mixture and mix well.

Round dough into 1″ balls and roll in powdered sugar. Place on un-greased baking sheets and bake at 350° for 8-10 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on paper towels or a brown paper bag to cool completely. Store tightly covered.