Peanut Butter Chocolate Chunk Cookies, or Countdown to 40 Giveaway - I'm 39 7/12 years old!
Wednesday, July 7, 2010
I'm turning 40 in five months. I'll be honest with you and say I'm a little weirded out by this one. I'm THAT person who just loves birthdays. But this one is taking some getting used to...although I just heard 40 is the new 30.
So, to get into the groove, I'm starting the birthday celebration NOW. In my 30's.
each month before my December 7, 2010 birthday.
And don't I know how to get this party started? Yes, by buying myself this cool serving tray at Crate & Barrel. Only $9.95! I'm frugal and 39 7/12!
$39 7/12 Amazon gift card to one lucky winner! ($39.58 US Dollar gift certificate to Amazon.com) To enter, just leave a comment (if you aren't connected to a blog, leave your email address). Deadline is Tuesday, July 13, 2010 at midnight PDT. **Updated: Contest is closed. Congrats to Vicki #8 who won!**
I've made these Peanut Butter-Chocolate Chunk cookies before, but they are a true favorite. This time, I used Cadbury Dark Chocolate Chips that my cousin brought back from a trip to Ireland.
Peanut Butter-Chocolate Chunk cookies (adapted from Everyday Food - Martha Stewart empire)
My printable recipe here
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky) (I used Jif smooth. I really like the smooth PB for this recipe)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar (I've made it with both light and dark brown sugar)
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks (I've used Nestle chips, chunks and Cadbury dark chocolate chips...all with delicious results!!)
1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. With a Kitchen Aid and paddle, beat peanut butter, butter, and sugars until light and fluffy...about 3 minutes. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. I used half-sheet pans and a Silpat or parchment paper. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.