It’s cooler (there I said it) outside! It’s October and I should be expecting it but we’ve been spoiled – not too long ago, with some great t-shirt weather and I was hoping for a bit more. But it’s time for the season to show its true colors – literally! I was driving down one of our roads the other day and was absolutely blown away with the colors I saw not too far from my home. The vivid red, yellow, orange and even a bit of green on the trees was just breathtaking! I would have stopped to take a picture (what did we ever do before cell phone cameras came along?!), but I was on my way to work and there were too many cars around to pull over.

When I got home, I was inspired to make some cookies (no I really don’t need inspiration to make cookies, but this just gave me the urge to make them faster). I don’t bake a lot with peanuts or peanut butter. I have grown nephews with nut allergies so I avoid making things with nuts as a rule, especially if I know they are visiting. But when I know they are far away, I like to use peanut butter and as there are – thankfully, no nut allergies in my house, we always have a jar on hand. This is a recipe for Peanut Butter and Chocolate Chip cookies. I’m using chocolate chips as an add-in flavoring because the two were meant to be together.

This recipe comes from the website. I’ve made them a couple of times and like the taste and texture of the cookies. I’ve also varied the add-ins, sometimes using Skor bits, dried cranberries or blueberries, and of course – chopped peanuts. There is flexibility, just keep true to the proportions. Try these cookies for a bite of inspiration to start your day! I did make three different types of cookies with the same batch. I used a teaspoon for my quantity, rounded into balls and pressed some lightly with the forks – to end up with a mound of a cookie. Also pressed some flatter to end up with a larger cookie, and some with a thumb print and some grape jelly of course. Takes me back to my childhood when that was all the rage, and I loved (still do) it! As always – enjoy!

3/4 cup (170 grams) unsalted Churn 84, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy)
2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

Preheat oven to 350f and line two baking sheets with parchment paper
In a small to medium sized bowl whisk together the flour, baking soda, and salt – set aside
Using your mixer (stand or hand) cream the butter and sugars until light and fluffy (about 2 – 3 minutes)
Beat in the peanut butter
Add the egg and vanilla extract and beat to combine
Add the flour mixture to the peanut butter mixture and beat until incorporated
Fold in the add-ins, if using – if the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm
Roll the batter into 1 inch (2.5 cm) balls and place on the lined trays about 2 inches (5 cm) apart
Using the tines of a fork, make a crisscross pattern pushing down to flatten slightly – sprinkle lightly with fine granulated sugar
Bake the cookies for about 10 to 12 minutes, or until lightly browned around the edges
Remove from oven and place on a wire rack to cool


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