You’ll notice that we’re making cookies today. You’ll also notice that the title of my blog is ‘Realist Mom’. In the interest of staying true to my “real life” of a “real mom” commitment to you, my fabulous readers, I’ll tell you that I initially made carrot cupcakes that absolutely sucked. You know what’s even better? As with my other baking tragedy, I served them to company. (Sorry, Connor and Katie!) They were so bland and wet and gross, that after taking her first disappointing bite, Beans announced “You can NOT blog about these, Mom. They’re guh-ross!” So, yeah, I was feeling good about my baking prowess.
These cookies, though, they are delicious enough to actually redeem last night’s cupcake cataclysm. So sayest the Beans. That’s particularly surprising because I sort of improvised the recipe – and you all know, I do NOT improvise when I cook for the sake of everyone involved.
You could take this recipe and swap out the chocolate chunks and peanut putter chips for nuts and white chocolate chips or whatever you were in the mood for. Then we would all be improvising.
Double Chocolate Peanut Butter Chip Cookies
Makes about 24 cookies.
1-1/2 c semisweet chocolate chips
2-1/2 c all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 c packed light brown sugar
2 tsp vanilla extract
2 large eggs, lightly beaten
1-2/3 c (10 oz pkg) peanut butter chips
1-3/4 c (11.5 oz pkg) chocolate chunks
Preheat oven to 350 degrees.
Melt the 1-1/2 cups of chocolate chips in a heat-proof bowl set over a pot of boiling water, stirring until completely melted. Once melted, set bowl aside and allow chocolate to cool to room temperature, but not harden.
Combine flour, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat the butter, brown sugar, and vanilla in a large bowl until fluffy and light. Beat in the melted chocolate and eggs until thoroughly combined. Stir in the peanut butter chips and chocolate chunks.
Scoop the dough onto ungreased cookie sheets by the level 1/4 cup, spaced 2″ to 3″ apart.
Bake for 12-14 minutes. Cookies will be set but still moist in the center. Let cookies sit on cookie sheet for a minute or 2 before transferring them to wire racks to cool.
Trust me, these are worthy of you – unlike those cupcakes.
What’s the worst result you’ve ever gotten baking?
If you like this post, check out the rest of my Sunday Sweetness posts!