Wednesday, August 31, 2011
Peanut Butter and Milk Chocolate Chippers
From the kitchen of One Perfect Bite...My poor children were born to a mother who was under the influence of Adelle Davis and Gayelord Hauser. I know these names are unfamiliar to many of you, but back in the day, these two nutritionists were commanding personalities in the food and diet industries. They adhered strictly to FDA dietary guidelines and didn't believe a morsel should reach the alimentary canal if it wasn't good for you or contribute, in some fashion, to vibrant good health. They were more concerned with nourishment of the body than the soul, and that put a serious crimp in to the diets of many food and dessert lovers. A lot of folks considered them to be the first " food Nazis" and simply tuned them out. I mention them, only because I was so under their influence, that my children were in university before they knew cookies could be made with anything other than peanut butter or oatmeal. There were excesses in my kitchen to be sure, but cookies and snack foods were not among them. The only upside to that, is the cookies that I did make had to be really good. Today's recipe comes from that period of my life. The cookies have a faint taste of peanut butter but most of their flavor comes from the addition of chocolate chips to the cookie dough. They were originally made made with semi-sweet chocolate chips because nothing else was available. These days, I like to use milk chocolate or a combination of peanut butter and milk chocolate chips when I whip them up. They make a perfect lunchbox cookie and I suspect your family will love these crisp treats. I know you'll like them because they are so easy to make. Here's the recipe.
Peanut Butter and Milk Chocolate Chippers...from the kitchen of One Perfect Bite
6 tablespoons butter, softened
1/4 cup creamy (smooth) peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1) Preheat oven to 350 degrees F.
1) Cream butter, peanut butter and sugars in a small bowl until light and fluffy. Beat in egg and vanilla.
2) Combine flour, baking soda and salt in a separate bowl and gradually add to creamed mixture. Mix well. Stir in chocolate chips.
3) Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 11-14 minutes or until golden brown. Remove to wire racks. Yield: 3-1/2 dozen.
One Year Ago Today: Warm Quinoa Salad with Edamame and Lemon Tarragon Dressing
Two Years Ago Today: Creamy Winter Squash Soup
You might also enjoy these recipes:
Salted Peanut Butter Cookies with Nutella Swirl - Fresh and Foodie
Peanut Butter Sandwich Cookies with Chocolate Filling - Baking and Boys
Cashew Cookies - Cave Cibum
Vegan Peanut Butter Cookies - Elana's Pantry
Oatmeal Peanut Butter Cookies - She Bakes Here