It was our wedding anniversary yesterday and my husband and I had a date. Our wonderful friends offered to babysit the kids so we could do something special to celebrate. The plan was to go out to one of our favorite restaurants and have a lovely meal and a couple of cocktails. I started thinking, although it’s my ideal date, it’s not my husband’s. He would much rather stay at home, eat take-out, have a fancy beer, and watch a movie that he can listen to as loud as he wants on his surround sound and not be interrupted. I decided my gift to my husband would be just that. We had Thai take-out (a couple of these tasty cookies for dessert), cuddled up on the couch, and watched a movie. What a great way to celebrate 7 years of marriage.
Anyway, I always try to bake a treat for our friends, as a thank you for babysitting our little ones. My kids wanted to make chocolate chip cookies but decided to add the peanut butter chips too because they know our friend Currié loves chocolate and peanut butter. We used my base recipe for chocolate chip cookies and added peanut butter chips as well. They were incredibly moist, chewy, rich, and delicious. Try it with ice-cold milk – they are outstanding!
Chocolate Chip and Peanut Butter Chip Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 large eggs
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups of semi-sweet chocolate chips
- 1/2 cup of peanut butter chips
How to Make Chocolate Chip and Peanut Butter Chip Cookies
Preheat the oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl and mix thoroughly.
Beat butter, white sugar, brown sugar, and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture. Stir in chocolate chips and peanut butter chips.
Drop small spoonfuls onto an un-greased baking sheet. Bake for 8-10 minutes or until golden brown. Cool on wire racks.