Cooking Mommy: Peanut Butter Chocolate Chip Cookies

Friday, July 17, 2009

Peanut Butter Chocolate Chip Cookies

I was making a meal for someone at my church who just had a baby, and I wanted to make a dessert, so I looked at what I had on hand and realized I had what I needed to make my Mom's peanut butter cookies. Then I realized I had some chocolate chips, and I could put a spin on her cookies and make them sort of like my Nana's kissy cookies and top them with chocolate chips instead. They were sooooo yummy!!!!

Ingredients
-1/2 cup butter (1 stick softened)
-1/2 cup peanut butter (normally you would use creamy, but I used crunchy b/c I had it on hand)
-1/2 cup sugar, plus about 1/4 cup for rolling
-1/2 cup dark brown sugar (I used light b/c again, I had it on hand)
-1 egg
-1 1/4 cup flour
-3/4 tsp baking powder
-1/2 tsp salt
-chocolate chips (however many you want, I used about 1 cup)

Directions
Cream together butter, peanut butter, sugar, & brown sugar. Add egg and blend well. Mix together flour, baking powder, & salt, and add to batter and mix well. Put about 1/4 cup sugar into a small bowl. Roll batter into balls and roll in sugar and place on cookie sheet. Mash with fork one way and then perpendicular the other way. Bake at 375 for 5 minutes, remove and top each cookie with a few chocolate chips, put back in oven and continue baking another 5 minutes.

Variations:
-you can just leave off the chocolate chips and don't roll in sugar and have really yummy peanut butter cookies. Bake these at 350 for 8-10 minutes.
-make these into kissy cookies. Use 1 tsp vanilla, 1 3/4 cup flour (instead of 1 1/4), 1 tsp of baking soda (instead of baking powder), and 1 bag of Hershey's kisses instead of chocolate chips. Do not mash cookies with fork. Bake balls at 375 degrees for 8 minutes, remove and press one kiss into each cookie. Bake another 3 minutes. All of these are so yummy!

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.