Peanut Butter Chocolate Chip Cookies

What to do with a tropical storm sitting over us? We still had power…but had no idea if that would continue, or how long this storm was going to last (we’re all fine, by the way. Wind, rain, but no drama).

We didn’t want to do anything too elaborate and be left with a half completed meal…so why not make cookies?

We did a switch again, Christey baked, and I took the pictures. The recipe was an adaptation of my grandmother’s peanut butter cookie recipe.


My grandmother put together a book of family recipes many years ago, everything from cakes to barbecued ribs. Many of the recipes were hers, but she asked all of us to contribute our favorite recipes, and it became almost as much of a family scrapbook as a cookbook.

So, the cookies. 1/2 cup of crisco (my grandmother makes nothing without crisco), goes into the kitchenaid, along with a stick of softened butter, a cup of brown sugar, a cup of regular sugar, and a cup of peanut butter.

This gets beat until light and fluffy (Grandma has given each grandchild a Kitchenaid mixer for a wedding present, and her recipe specifies starting on setting #1, gradually raising to #6)

Once light and fluffy, two eggs are added, and the Kitchenaid gradually is raised from #1 to #4 until blended well.

2 1/2 cups of flour are sifted with a teaspoon each of baking soda and baking powder, and a pinch of salt. This is incorporated with the wet ingredients, a package of semi-sweet chocolate chips is added, and everything is mixed on setting #1 until a smooth ball.

A cookie sheet is greased, and the dough is pushed down with a fork in the traditional peanut butter fashion (they won’t melt and spread like chocolate chip cookie dough does). Then into a 375F preheated oven for 10 minutes.

Cool just until you can’t stand it any more, then serve with whole milk.

Comments

  1. Talk about serious yum guys! All the Floridians are making comfort food! :) Did you lose power? We are just waiting…

  2. petermarcus says:

    Jenn We’re fine, just bored and stir-crazy from looking at the wind and rain for almost two days now. Other than flickers, we’ve had power and internet and cable. Our cellphones have been out for 30 hours now (which is weird — with Hurricane Wilma, we had cell but no power or internet).

    Hope you guys don’t get hit too badly. Looks like Brevard got the worst of it, and it’ll just mosey into the state when it feels like it.

  3. Tim says:

    Those look absolutely fantastic! Great pictures, really makes me want to reach through the screen for one! haha

  4. Leslie says:

    Love the cookies! Stay dry w/ Fay! We didnt even get a drop of rain her in Tampa! BTW..I love your spoon ring!

  5. Laurel says:

    Yep, stir crazy going on here. Two days couped up with three kids and a tropical storm. We actually took them to the mall today…only about 10% of the stores open, but hey, we left the house (and traveled in some nasty weather). Busy in the kitchen though…could have used some soup tonight… Nice looking cookies! I love PB laden cookies…

  6. Nick says:

    Excellent looking cookies and I love the action shots! I make the easy shortcut peanut butter cookies, 1 cup pb, 1 cup sugar, 1 egg and I also make those hatch marks like the rest of the world, but why is that? What is so compelling about peanut butter cookies that they need to be differentiated that way? Is it to warn people that have peanut allergies? Or is a way of daring people to only eat one?

  7. Nina says:

    I made these cookies on Saturday and even though I had to make 2 adjustments due to lack of ingredients, they were delicious. Thanks for the recipe and the inspiration.

  8. Hi Peter, I found your blog from Foodie Blogroll Forum that you also agree the term cyber tasting. Your cookies look so irresistible, I am attracted by the pattern on top and now learnt a nice trick, thx : )