I just love that Victor is retired.
Little things like walking into the house after work and having the house smell like fresh-baked cookies just can’t be beat.
Seriously can’t be beat.
And it works on so many levels… the way the house smells, the fact that there’s absolutely no mess, anywhere, the huge plate of inviting cookies just waiting for someone to start devouring them… It’s a rough life I’m forced to live. But I’ll do it.
Cookies really are fun – to make and to eat. While I haven’t met too many I haven’t liked, my preference for a drop cookie usually is a softer cookie. Not an underbaked cookie – but a naturally softer interior achieved by the perfect sugar/butter/egg/flour ratio.
These achieve this.
The recipe is pretty much the basic Better Homes and Garden’s Peanut Butter Cookie recipe – from our tattered and worn BH&G Cook Book. He added the chocolate chips and pecans because we had them in the house.
When thinking about cookies, don’t overlook the classics. Those old recipes usually used just a few quality ingredients that you probably already have in the house and always come out great.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- Granulated sugar
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, chocolate chips, and pecans. Cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
Quick and easy – and sure to put a smile on your face!