chocolate peanut butter cookies
A Season of Comfort and Sweetness
Fall has arrived and while I want all the wonderful things of Fall, such as apples and pumpkin, there seems to be a craving for comfort happening right now that we all desire.
I spend my weekends in the Napa Valley, in a wonderful town called Calistoga. It is a small town with a big heart. While it was recently impacted by the infamous Tubbs Fire, I found comfort in connecting with neighbors, friend and family during these times.
In my family, Food is Love. What better way to share love and connecting with community than with some home baked cookies! Not just any cookie, a cookie that would take you right back to your childhood of comfort, joy, connection and time spent with your favorite people.
Do you remember your mom’s peanut butter cookies fresh out of the oven and the feeling of comfort they evoked? I have created a version that adds a twist with chocolate chips adorned with sprinkled sugar. One bite and you are 9 years old again sitting in mom’s kitchen connecting, laughing and having a sense of comfort that all is going to be ok. I think we all need a little bit of that right now this season.
I hope you enjoy baking these yummy cookies and sharing them with those you love and connect with too!
- First, gather your recipe ingredients
- Measure each ingredient and set aside. This is called Mis en Place or to put in place
- Doing this first will organizing yourself and help build confidence in the kitchen
- Bring all ingredients to room temperature before you begin
- Pre heat oven if baking same day
- Make it fun! Have your kids help you if they like to bake
recipe: chocolate peanut butter cookies
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1/2 cup peanut butter
- 1/2 cup unsalted butter softened
- ½ teaspoon vanilla extract
- 1 egg room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup milk chocolate chips or semi sweet
- ¼ cup sugar for sprinkling scooped cookies pre bake
- Pre heat oven to 350 degree. Place parchment paper on sheet pan ( cookie tray)
- With mixer on low to medium speed Cream butter with both sugars until smooth and fluffy 2-3 minutes
- Add egg and vanilla and beat for 1-2 minutes combining butter mixture
- Add peanut butter and beat until smooth
- Add dry ingredients flour, baking soda, baking powder and salt and mix well for 2-3 minutes
- Fold in milk chocolate chips
- Chill dough for 2-4 hours. Scoop chilled dough with ice cream scoop into round balls.
- Roll each cookie dough ball in sugar
- Place 4-6 cookie balls on prepared sheet pan, press down with cookie press or fork and bake for 12-16 min or until done.
- Allow to cool on sheet pan for 10 min
- Store in your favorite cookie jar
Share the sweetness and Enjoy!
Kara’s Cupcakes is the vision of executive pastry chef, Kara Haspel Lind. Kara always had a love for sweets. A graduate of Tante Marie’s Professional Pastry School in San Francisco, her word of mouth cupcake catering business quickly grew to nine busy bakeries. Even now, a busy mom, and nine busy bakeries selling her famous cupcakes, cakes and artisan sweets, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff.
Follow Kara on @KaraKCup