Cookies, Cookies, Cookies...

One of my most favorite pastimes is baking cookies! I love the endless array of possibilities, the joy in creating something new and delicious, and the fact that very few folks will turn down the opportunity to sample a delectable little cookie. After all, it's just a cookie. It's not a real commitment, not like a piece of cake or pie. So even someone watching what they eat or not big into desserts may find themselves willing to sample a cookie.

Here at the B&B I am always faced with the possibility that an incoming guest may have a nut allergy so I tend to shy away from them in much of my baking. But, my husband Richard is a HUGE fan of peanut butter. So, on occasion you may indeed find one of our tea time choices to be my peanut butter chocolate chip cookies. (clearly labeled for the anti nut crowd)

This is a great little cookie. They stay nice and soft for several days making it a good choice for the cookie jar. If you are like me and want to bake up a nice hot fresh batch today and then maybe again tomorrow keep any unused dough in an airtight container in the refrigerator. The dough should be chilled before baking anyway, so your dough can go right from the frig to the oven and presto a fresh tray of yummies without any mess!

A couple of notes before I give you the recipe:

I swear by Nordic Ware baking products and my Bakers Half Sheet and Bakers Quarter Sheet pans are in constant use. You can probably find Nordic Ware in any good kitchen store but here is there web-site:

http://www.nordicware.com

Also, I highly recommend a silicone sheet for your cookie tray. There is nothing I have found that is easier, cleaner and more reliably non-stick for cookies. Inexpensive and reusable they will save you money and are more eco-friendly than using parchment paper.

I like to make these cookies little, you know...kind of a pop in your mouth treat, so I generally roll them into approximately one inch balls. If you make larger cookies you will need to adjust cooking time. However, do not over bake these cookies. They are a soft cookie and will even look slightly under done when removed from the oven. But don't worry...a few minutes cooling on the tray before you move them to a rack and they will set up perfectly. Enjoy!

Peanut Butter Chocolate Chip Cookies

1/2 a stick of BUTTER melted
1/2 a cup of PEANUT BUTTER (smooth or chunky)
1 cup + 2 tablespoons FLOUR
1/2 a teaspoon SALT
1/2 a teaspoon BAKING SODA
1 cup + 2 tablespoons BROWN SUGAR
1 EGG beaten
1 tablespoon of MILK
1 teaspoon of VANILLA
1 to 2 cups of CHOCOLATE CHIPS (depending on your preference)

In a medium bowl combine flour, salt and baking soda. Whisk to incorporate well.

In a large bowl combine melted butter and peanut butter and stir until smooth. Add brown sugar and whisk or beat until well combined. Mix in vanilla and milk. Add beaten egg and mix well.

Add dry ingredients to the peanut butter mixture and stir by hand until well combined. Stir in chocolate chips.

Cover and chill dough for at least an hour. Preheat oven to 375 degrees.

With a small spoon scoop out small amounts of dough and roll by hand into a small ball. Place on lined cookie sheet and flatten only slightly. Continue until you have 12 cookies on a full size cookie sheet or bakers half sheet.

Bake for 10 minutes. Do not over bake. Remove tray from oven and allow cookies to cool for 2 -3 minutes before moving them to a baking rack to continue cooling. Store in an airtight container.