On cold days, I find the most efficient way to heat myself and my home is through cooking. Having the stove or oven on for a while makes it nice and toasty in there, which is nice, because as much as I love the heated blanket, sometimes you have to leave the cocoon. So, over the weekend, I made some chocolate peanut butter chip cookies, to share with Kathia at Basic N Delicious. She made me some Mini Sweet Cheese Empanadas and I am really excited to get them. If you want to get in on the fun, check out The Leftovers Club and join us.
Chocolate Peanut Butter Chip Cookies - From the back of the PB Chips Bag (Go here, they have directions for making ice cream sandwiches with them - if you're not deeply frozen)
You will need:
2 Cups Flour
3/4 Cup Baking Cocoa (not hot chocolate mix, unsweetened baking cocoa, it's by the sugar and flour at the store)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 1/2 Sticks Butter, Softened
2 Cups Sugar
2 Teaspoons Vanilla
1 Bag Peanut Butter Chips (10 oz)
Preheat the oven to 350. Feel free to do this about an hour before making the cookies, because having feeling in your fingers is AWESOME.
Mix together the flour, cocoa, baking soda, and salt in a small bowl. Set aside.
Beat together butter and sugar until fluffy. Then, add eggs and vanilla and beat well. Add in the dry ingredients. This is a pretty sticky and thick cookie dough, so don't be alarmed. It's supposed to be that way.
Stir in the peanut butter chips and bake at 350 for 7-9 minutes. I took mine out before they were quite done (pro tip courtesy of Tony's mom), so I let them cool on the pan for a few minutes before transferring them to the cooling rack. They stayed SUPER soft this way - highly recommended.
Check out what my friends made: