So sometimes in February you need a walk, but sometimes you also need cookies. Ever since Jamie at A Desert Fete made these babies I was hankering for some chocolate chip cookies myself, but more than just that...with the salty protein of peanut butter. I like my cookies with lots of nutty crunch, so I used crunchy peanut butter and added chopped peanuts, but to each her own. Inspired by Heather at 101 Cookbooks, I also replaced half the sugar with maple syrup. In keeping with the spirit of balance between comforting indulgence and exercise necessary this time of year, I employed the glorious freezer trick: only baked off a few and stored the rest as a log of dough wrapped in a plastic bag in the freezer, ready to be sliced and baked next time I'm craving a salty and sweet treat.
Peanut Butter and Chocolate Chip Cookies
1/2 cup butter (1 stick)
1/2 cup sugar
3/4 cup peanut butter
1/2 cup maple syrup
1 egg
1 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped peanuts (optional)
Preheat oven to 350. Cream butter and sugar, beat in peanut butter, then syrup, then egg. Dump flour, baking soda, powder, chips, and nuts, and stir until combined. Drop teaspoon sized balls of dough onto a greased cookie sheet and bake for approximately 10 minutes.
Note: I noticed them puffing up after checking on them at 5 minutes (which could have been due to inexact measurements on the baking soda and powder since I lost my teaspoons), so mid-baking, I flattened them with the tine of my fork, which thus eliminated the puff.
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