One point for Mama Pea! These cookies out of her cookbook are fabulous. They feel almost sinful, as if you’re eating the dough before it’s been baked…but it has been baked!
Earlier in the day, I went on a SPREE at Target. With the impending storm Irene heading our way, it was necessary to stock up on bottled water, nonperishable foods, new sweaters and sunglasses. Because you never know…
Oddly enough, it seems that when threat of a natural disaster strikes, people head straight for the chocolate chips. There were no regular semi-sweet chocolate chips left! Nor were there regular peanut butter chips. So I settled for the peanut butter and milk chocolate chip mix. So that’s what I was working with for these cookies, but no harm no foul because they’re deadly delicious.
Peanut Butter Chocolate Chip Dough Balls
(Adapted from Peas and Thank You cookbook)
1 stick unsalted butter
3/4 cup natural peanut butter
1/2 cup brown sugar
3/4 cup confectioners sugar
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
1 cup peanut butter and milk chocolate chips
+ handful of dark chocolate chips
Beat first five ingredients together in a mixer until fluffy. Combine dry ingredients in a separate bowl, then slowly pour dry mixture into wet while mixing. Stir in chocolate chips, then chill dough for 30 minutes.
Preheat the oven to 350 and form small balls with spoon or hands onto a baking sheet. Bake for 10-12 minutes, and let cool on rack.