Friday, December 21, 2012

Peanut Butter Chocolate Chip Cookies

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Here we go again... The Baron and I share our love of peanut butter and chocolate chips so we made these cookies recently. In fact, we've made these a number of times and they have been one of our favorites. These Peanut Butter Chocolate Chip Cookies are perfectly balanced with its peanut butter cookie dough studded with semi sweet chocolate chips. To take it a bit over the top, we made ice cream sandwiches using them for an extra special treat!

I adapted the original recipe by using gluten free flour with a little xanthan gum for texture. Also, instead of corn syrup, I used maple syrup instead. The maple syrup added a hint of caramel flavor in the dough which was a nice touch. The dough for this cookie freezes well so you can prepare it in advance, form it into tablespoon portions and freeze. This makes baking cookies easier for those unexpected guests or when you just want some fresh baked cookies to warm up those cold winter days!

Joel and I enjoy making cookies together, especially this holiday season, and this is one we've enjoyed making together. Today many fellow bloggers are joining together in a mass blogging event for Cookies & Crafts for Sandy Hook. We're posting kid-friendly cookie recipes and crafts that we've done with our children. This is in support of the Newtown CT Youth & Family Services, who has a donation program and together, we are supporting the community during the aftermath of recent events. Check out their website HERE.


Peanut Butter Chocolate Chip Cookies
recipe adapted from AllRecipes

1/2 cup PLUGRA butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons maple syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all purpose flour (or 280 grams gluten free flour blend) + 1 teaspoon xanthan gum)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time then stir in the maple syrup, water and vanilla.

Combine the flour, baking soda and salt in a separate bowl; and stir into the peanut butter mixture. Fold in the chocolate chips.

Drop by tablespoons 3 inches apart onto ungreased baking sheets or onto a baking sheet lined with parchment paper.

Bake for 12 minutes in the preheated oven or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before transferring to wire racks to cool completely.

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