Last week the weatherman created utter mayhem and excitement by foreshadowing 2+ feet of snow on our small state. After a massive grocery run, a rather large purchase of wine – um, I mean shovels – and salting the front walkway, I was beyond disappointed with the sad 4 inches the area received. Several days later a light dusting was to come through and drop a mere 2 inches. Instead, I awoke to nearly a foot of snow and the heavens continued sprinkling all day long.
Thank goodness the fridge was well stocked with eggs and butter. Maybe the weather is unpredictable these days, but these peanut butter + chocolate chunk cookies will deliver soft, salty + sweet, buttery goodness every time.
makes 12-18 cookies
1/2 c butter, slightly melted
1/2 c sugar
1/2 c brown sugar
2 tsp vanilla
1/2 c peanut butter
1 c chocolate chunks
1/2 tsp baking soda
1 1/2 c flour
Maldon salt flakes
Preheat oven to 350º.
Whisk together butter and sugars until creamy.
Add egg and beat completely.
Add in vanilla and peanut butter.
Mix in 1/2 tsp baking soda, 1/2 cup of flour, and the full cup of chocolate chunks. Mix until chunks are completely combine. Then add the remaining 1 cup of flour.
Line a baking sheet with parchment paper. Scoop dough a similar size as a golf ball and roll in your hand until smooth. Place on baking sheet and bake for 12 minutes. Sprinkle with Maldon salt flakes while cookies are still warm.
Chinaware + teacup set for sale through Refabed Chic.