It’s Sunday here and blissfully quiet, and I’m feeling all sorts of gratitude. Gratitude for sunny morning swims and lunches with friends. For Frank’s lost iPhone that was saved by a kind man who answered its ring and said he found it in a taxi (turns out he goes to our church…how ’bout that?). For cookie-baking and rainy afternoons and apartments filled with pumpkin spice candles. And for the fact that we can have really good tacos delivered right to our door here in Bangkok. And for Frank, who is so fun to hang out with even when shopping for shoes and wandering around the grocery store looking for a man in a “blue blazer” who found an iPhone in a taxi.
It’s been a good week, and I’m savoring what’s left of it, but not before I express one more bit of gratitude to Katrina from Baking and Boys for pointing me in the direction of world’s best chocolate chip peanut butter cookies or “Chippy Peanut Butter Cookies,” as they are called in the original recipe.
Katrina’s site is full of fabulous baking recipes, including Cookie Cups she made for a previous Secret Recipe Club and this Grain-Free Pumpkin Gingerbread Cake (which I plan to make later this week). But these cookies that she just posted about a couple weeks ago got me. These really are the quintessential, crisp around the edges, soft in the middle cookies – so good they were quite a liability sitting on our kitchen counter. We packed most up and sent them to work with Frank as a thank you for his Thai colleague who stepped in to assist in that whole lost-iPhone debacle.
The only real adaptation I made to was to add cornstarch to the dry ingredients, as I’ve learned to do from the cookie expert herself over at Sally’s Baking Addiction. Cornstarch helps cookies to bake up thick and chewy – works like magic.
Thank you for the great recipe, Katrina!
To freeze: Roll dough into balls and place on a sheet pan. Transfer sheet pan to the freezer. When dough balls are frozen solid (about 4 hours), transfer to a freezer-safe bag. Freeze for up to 3 months. Bake directly from the freezer at 300°F for 15 to 17 minutes.
Chippy Peanut Butter Cookies
- 1 cup butter, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 package (11 ounces) semi-sweet chocolate chips
- In a large bowl, beat together the butter, peanut butter, and both sugars until light and fluffy. Stir in eggs and vanilla until well-combined. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the creamed mixture and mix just until no spots of flour remain. Stir in chocolate chips. Refrigerate the dough for at least 30 minutes (this will help the cookies to bake up nice and thick.)
- Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8-10 minutes or just until the edges begin to turn golden brown. Cool for 2 minutes before removing to wire racks.