These Ancient Eyes: Adventures In Baking Part 2

Friday, April 22, 2011

I have had cookie success!!

I managed to salvage the dough from last night’s cookie disaster, and the cookies came out awesome!!

In honor of that, have a picture, AND! The actual recipe (with the correct amount of flour so you don’t end up with flats! :D)

PB-BS-CCC - Take a guess. ;)

Peanut Butter Brown Sugar Chocolate Chip Cookies


1 ½ Cups PACKED Brown Sugar

2 Cups Granulated Sugar

1 TSP Baking Powder

3 ½ Cups All Purpose Flour

2 Large Eggs

1 Cup Softened/Melted Butter

1 ½ Cups CREAMY Peanut Butter

2 TSPs Vanilla Extract

1 Package Peanut Butter & Milk Chocolate Chips
-OR 1 Package Milk Chocolate Chips



Preheat Oven to 375®

Spray cookie sheet/sheets with non-stick spray, or otherwise grease.

Place brown sugar, granulated sugar, butter, and peanut butter in a large mixing bowl. Microwave for 1 to 2 minutes, until butter is softened, or mostly melted.

With spatula, mix melted mixture until an even consistency (will be watery at this point). Add eggs and fold in, gently.

SIFT Flour and baking powder together into mixture, a cup at a time, stirring it in with spatula after every cup.

Add Vanilla Extract and package of chips of your choosing. Stir until mixture is dough.

(OPTIONAL: Dough can now be refrigerated for approximately one hour to aide in the shaping of the cookies. Or proceed directly to next step.)

With spoon and fingers, shape cookies into balls approximately 1 inch around, and press onto cookie sheet. Leave space for spreading.

Bake at 375® for 10 minutes, 11 minutes for crisp cookie bottoms.

Remove cookies from pan and let cool on baking rack.

Makes approximately 3 Dozen cookies.

Let me know if you make them, and send pictures! I’m all excited – I invented cookies!

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