A few weekends ago, when I had nothing more exciting to do than watch the snow melt, I determined to make cookies with ingredients I had on hand. It took a while to fine such a recipe, but I finally landed on Peanut Butter Chocolate Chip cookies. No substitutions needed; I had it all!
A Celebrity Favorite
The recipe I used was very similar to the one featured in Snoop Dog’s cookbook.
This is such a simple cookie and a favorite of celebrities, ranging from Snoop Dog to Kourtney Kardashian and Michelle Obama to Martha Stewart. Snoop calls his recipe the Rolls Royce of Peanut Butter Chocolate Chip Cookies and includes it in his book From Crook to Cook. It’s pretty traditional, a feature that I find endearing in a cookie.
Hmm. . . Which to Bake
Martha’s version got good reviews, though the recipe made only 14 cookies, for heaven’s sake! Why bother? And, of course, Kourtney’s was exotic! Her cookies were loaded with pumpkin puree and palm sugar and free of eggs and flour. Reviewers ranked them dry as a bone and unworthy of a rating.
Michele’s recipe was a tempting choice with its walnuts and three kinds of chocolate: milk, white and mint, but my pantry didn’t include all those items.
Into the oven for 12 minutes.
I know some people like their cookies the size of a small Frisbee, but I like mine to be bite size—about two and half bites, is just right. 🙂
Sooo. . . in the end I went with Ghirardelli’s basic version, of Peanut Butter Chocolate Chip Cookie, that included chopped peanuts—which I had!
This is one of the quickest-come-together cookie recipes I’ve ever baked. What’s more, there was very little mess to cleanup afterward. Recipe.
Here are a few things to remember for best results.
- Chill batter, at least, 15 minutes before baking.
- Make sure the butter is just softened, not melted.
- Remove cookies from oven slightly before they look done in order to keep them from being dry and crumbly.
- Store in an airtight container, preferable with a slice of bread, to keep cookies from drying out.
