Thick & Chewy Peanut Butter Chocolate Chip Cookies

Greetings from Canada, my dear readers! I’ve missed keeping in touch as things have gotten kind of crazy busy, but if nothing else, I’ve been surrounded by all the great cooks in my family over the last 6 weeks, and they’ve been pouring their hearts and love into all the yum I’ve been lapping up. And when I’ve not been indulging (read: literally gorging myself silly!) in food, food, food, I’ve been out in Canada’s beautiful wild outdoors, trekking and hiking.

You’d probably never expect that my first recipe post after this quiet absence, would be on something as simple as cookies. It’s just that I had only begun to realise, over the course of this summer, how crazy my family was over cookies. I hate to admit it, but if anyone’s noticed, I am sorely lacking in cookie recipes on my blog. It’s not for a lack of love for cookies, believe me, because I am equally smitten as everyone else in my family.

INGREDIENTS

• 1/2 cup butter, at room temperature
• 3/4 cup light brown sugar
• 1  large egg
• 2 tsp vanilla extract
• 1/2 cup smooth (or chunky) peanut butter
• 1 1/4 cup plain flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips (use bitter-sweet or semi-sweet)

INSTRUCTIONS

1. Pre-heat the oven to 190°C (375° F). Line a baking tray with baking or parchment paper.
2. In an electric mixer (or with a hand-held mixer) fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined, about 2 to 3 minutes.
3. Add the egg, and beat on low speed (mixture will curdle at first) until mixture comes together and is well combined. Add the peanut butter and vanilla extract. Beat for about one minute to combine well.
4. ......................................

for full instruction please see : www.foodelicacy.com

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