Double Peanut Butter Chocolate Chip Cookies

Last week I was at the store and I saw an ingredient that I really wanted to try- peanut butter and chocolate chips.  But for whatever reason, I put them back and went on with my shopping.
But those chips have stayed with me.  Niggled at my brain.
Yesterday I was at the store again, and this time, I put them in my cart.  So, when I woke up this morning craving peanut butter, I knew I had to pull them out.
I love to make cookies for my family.  I rarely bought store-bought cookies because I always have a batch of homemade ones ready to stick in a lunchbox or dunk in a cold glass of milk.
So, when my kids come home from school today, they're going to be really excited to find these delicious Double Peanut Butter Chocolate Chip Cookies waiting for them on the counter!

This cookie has extra peanut butter to satisfy my craving, and then on top of that (!) the peanut butter chips bring it over the top.
And of course, peanut butter's best friend is chocolate.  These cookies are perfect.

The best part is, they are simple to make, and only use one bowl!   Just remember, it's a little bit of a dry dough, similar to play-doh that you can squish together into a ball.  Roll it in sugar, then flatten with the back of a measuring cup or something similar. Bake at 350 degrees for 10 minutes or until done.  Don't overbake- these should be soft with a sugar-crisp firm outer crust.

For a printable recipe, click here:
Recipe below:

Double Peanut Butter Chocolate Chip Cookies

Ingredients: 1/2 cup butter or margarine, softened 3/4 cup smooth peanut butter ( I use Jif, but your favorite kind will work too!) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 3/4 tsp baking soda 1/2 tsp baking powder 1 egg 1 tsp vanilla extract 1 1/2 cups all-purpose flour 12 oz bag Nestle Peanut Butter and Chocolate Chips granulated sugar for rolling Directions:  Preheat oven to 350 degrees. 1.  In a large mixing bowl, beat the butter or margarine until smooth.  Add peanut butter and mix  until well combined. 2.  Add the granulated sugar, brown sugar, baking soda, and baking powder.  Beat till combined,  scraping sides of bowl as necessary. 3.  Add the egg and vanilla and mix till combined. 4.  Add the flour and mix until smooth. 5.  Carefully stir or fold in the Peanut Butter and Chocolate Chips. 6.  If necessary, cover and chill dough until easy to handle. 7.  Shape dough into 1 inch balls.  Roll in additional granulated sugar and place on baking sheet. 8.  Flatten each ball using the bottom of a cup or something similar.   9.  Bake in a 350 degree oven for 10 minutes or until bottoms are lightly browned.  Do not overbake.   Remove from oven and let cool for 2-3 minutes, then remove to wire rack to cool completely. 10.  Makes about 36 cookies. Enjoy! P.S.   I'm linking to some of these parties this week- come check them out!

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Saturday Sweets- Butterfinger Cookies

Oh, I love Butterfingers!  Today, I went to Culver's and had a Butterfinger Concrete Mixer (kind of like a Blizzard for you uninitiated- only with frozen custard- yum!).  Then I made these Butterfinger cookies for church. 

 Butterfinger Ice Cream and Butter Finger Cookie Dough..... how many times do you think I can say Butterfinger?

Anyway, versions of this recipe are all over the internet.  I decided to try the shortening version instead of the peanut butter version.  I found the recipe on Food.com, then followed some of the suggestions on Cookie Madness to personalize it.  So, here is my version of the recipe:

Butterfinger Cookies:

1/3 Cup butter-flavored Crisco shortening

3/4 Cup granulated sugar

1 egg

1/2 tsp vanilla extract

1 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

2 Butterfinger candy bars, chopped

1/2 cup butterscotch chips (optional)

1.  Preheat oven to 350 degrees.

2.  Beat shortening and sugar together until smooth and well-combined.  Add in egg and vanilla and mix well.

3.  In a separate bowl, stir together flour, soda, and salt.  Add to shortening mixture and mix until well combined.

4.  Chop Butterfingers with a large knife.  You'll want chunks and shards, so don't be to exact in how you do this.  Add to dough along with butterscotch chips.

5.  The dough will be quite dry.  Form into rounded teaspoonfuls and drop onto greased cookie sheet.  Bake one sheet at a time for 12 minutes.  Let cookies rest on the cookie sheet for about 3 minutes before removing them to cooling racks to cool completely.  Serve when fully cooled.

6.  Makes 2-2 1/2 dozen.

So good......I have a leftover Butterfinger bar.  Maybe I should eat that too and call it a night.

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Saturday Sweets

My husband is in charge of the teenage boys at our church.  Everyone knows the way to a boy's heart (or in this case, attention span) is through his stomach.  So, we bribe reward them with homemade cookies each week.

I've been stuck in a cookie rut- making the same five recipes over and over.  So, of course, I went online for inspiration, and found these amazing Smore Cookies at Cookie Madness.  I made them this afternoon, since we have church at 9:00 am, as there is no way I'm baking cookies AND getting three kids and myself ready and out the door that early!

These cookies are delicious!  It is like eating a freshly toasted S'more, only a little less messy!  Try them- I really think you'll love them!