Warning: getimagesize(/home/justab8/public_html/wp-content/uploadshttps://justaboutbaked.com/wp-content/uploads/2016/04/pbchip3-e1460632665630.jpg): failed to open stream: No such file or directory in /home/justab8/public_html/wp-content/themes/Total/framework/classes/image-resize.php on line 121
We all love chocolate chip cookies. Can we get on board with peanut butter chip cookies?
If people’s reaction to them so far is any indication, then absolutely. I had these on my desk at work wrapped in foil, and someone actually opened the foil (they can see my baked goods coming a mile away) and ate a few. Then others joined in making happy noises. To me, that’s success.
I mean, there are other ways to be successful. But few ways are more rewarding than a chewy chocolate cookie with peanut butter chips inside!
Making cookies requires patience, mainly because most good cookies require a chilling period for the dough that ranges anywhere from a few hours to overnight. And they say that patience is a virtue, but I’ve never believed that. Maybe patience is a good attribute in a baker, but in life, it can really backfire.
Patient people can miss out on opportunity. If you spend time waiting for the perfect moment, it can easily pass by and become obsolete. There’s rarely a right time (though some times are more right than others) to have a baby, ask for that promotion, take a dream vacation, or start a food blog.
When I decided to start JAB over two years ago, the timing could not have been less opportune. I was still in a sleepless haze from having three kids very close together, my job was as demanding as always (being a teacher is not a low-stress field), and I knew little about food photography and nothing about running a website.
I could choose to be embarrassed by the missteps I’ve taken along the way. My early photography was abysmal, and it could be better nowadays. I don’t spend nearly enough time on social media promoting JAB, but it’s not a strength of mine. And I could be more actively pursuing sponsorships and business, or editing my cookbook.
But see, I’d rather not be patient and give JAB everything I can without having a nervous breakdown. It’s far from perfect, but I do work that I’m proud of, and I keep learning more. So if patience is a virtue, the only way I can prove that is by continuing to work on something that takes time to get right.
Speaking of that, when you make these cookies, the dough chilling is NOT optional. If you don’t do it, you’ll be sorry. These cookies tend to be on the chewy/crispy side as it is, and not chilling them first will make them bake up as flat as pancakes.
Now that Friday and the weekend loom, I’m certainly not patient about getting my sugar fix on, and that’s nothing to be ashamed of. Thanks to JAB, I always have treats on hand and inspiration for future posts. Patience might work sometimes, but it’s overrated. Live in the now!
- In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy. Add the egg and vanilla, beating again until smooth.
- In a small bowl, combine the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the stand mixer, beating well after each addition. Add the milk and beat once more.
- By hand, gently mix in the peanut butter chips. The dough will be very sticky. Cover the bowl with foil or plastic wrap and refrigerate anywhere from three hours to overnight.
- When you're ready to bake, preheat the oven to 350. Line two cookie sheets with a silicone baking mat or parchment paper.
- Take the dough out of the fridge and let it soften for a few minutes. Scoop out balls of dough (about 1-2 tablespoons in size, depending on how big you want your cookies to be) and place them on the cookie sheet two inches apart.
- Bake for 10-12 minutes until the edges are firming up. Cool slightly before moving the cookies to wire racks to cool completely.
- Store in an airtight container.