Chocolate and Peanut Butter

We’re going to a New Year’s Eve party tonight, so I thought I’d make some cookies to bring.  I decided to try the peanut butter cookies that my mom made for Christmas and I also used my go-to chocolate chip cookie recipe.

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For the chocolate chip cookies, I used a recipe I found on Marsha’s Baking Addition.  I img_2907_croppedfound this recipe about two years ago and it’s the only chocolate chip cookie recipe I’ve used since.  I like it because it makes 15-18 cookies and therefore I can whip up a batch real quickly.  They also have a secret ingredient (corn starch) that makes the cookies soft in the middle.  Everyone who tries them asks for the recipe.

I have to keep my cookies in the oven for the full 13 minutes and I also don’t bother with refrigerating them before baking.  I find that they’re plenty thick without it.

 

 

For the peanut butter cookies, I used a recipe from Rachel Schultz.  I don’t usually make img_2908_croppedpeanut butter cookies, but I really liked the ones my mom made so I wanted to make them too.  I like that they have a bit of a grainy quality to them. I’m not sure how they get like that – I think maybe this recipe calls for a bit more peanut butter than others.  I followed the recipe as written on her website except I have to keep my cookies in the oven for 11 minutes.  For the peanut butter, I used the Bee’s Knees which is a flavor made by the Peanut Butter & Co.  It’s organic (which I’ve heard isn’t ideal for making cookies), but they still turned out great.

I hope you enjoy whatever you have planned for tonight. Happy New Year!

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