Soft Chocolate Peanut Butter-Chip Cookies

I definitely didn’t realize how long it would take to recover from the Boston marathon, flying across the country, and going right back to work. I have been EXHAUSTED this week. But not too exhausted to make cookies.

Mike’s coworker had a birthday, and I wanted to make cookies but not have them sitting around the house, so the timing was perfect. Peanut butter chips are delicious here, but white chocolate or semisweet, or mint would also be pretty great.

Other than bake a batch of cookies, I didn’t really do anything worthwhile until today. I attempted a run on Wednesday but quickly realized that wasn’t going to happen, so I turned around and did yoga instead. I didn’t even cook dinner the last couple nights.

Today, though, after 12 hours of sleep last night, I was pretty productive.

I did a whole sink full of dishes.

I organized my running clothes.

(That shelf used to be a messy pile, but now there’s a bin for short sleeve shirts, long sleeve shirts, shorts, and tights. So much better!)

I planned healthy meals for the whole week.

I wrote this blog post.

I started a new book (Shanghai Girls by Lisa See)

I thought about working on a paper that’s due Tuesday but will probably put off until tomorrow…

Whatever your plans are for the weekend, these cookies should be a part of them!

Recipe:
makes about 30 cookies

1 cup butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 tsp vanilla
2 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips (or chips of your choice)

Preheat the oven to 350 F. Line 2 cookie sheets with Silpats or parchment.

Cream the butter with the sugars on medium speed until light and fluffy. Beat in the vanilla, then add the eggs and mix well. Scrape down the bowl.

Whisk all the dry ingredients together than add to the butter mixture and mix on low until just combined. Stir in the peanut butter chips.

Drop about 2 tbsp of dough per cookie onto the prepared cookie sheets and bake for about 10-12 minutes, or until just set. Cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.

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7 comments to Soft Chocolate Peanut Butter-Chip Cookies

  • Those look so good!

    I read Shanghai Girls on our honeymoon last year. I liked it until the last chapter or so. If you end up enjoying it, I recommend Honolulu by Alan Brennert–they are similar styles/topics but I liked it much better!

  • Hi Cate!

    I made these tonight with a bit of a twist. About half way through making them I found out that we didn’t have any coco powder so I used Dagoba xocolatl drinking chocolate :) I would definitely recommend it.
    I really love reading what’s new with you and your recipes are fantastic.

    Caroline

  • Woohoo for being productive! I had to fly back across the country after my first marathon and it took a LOT out of me. I can’t imagine how I walked around JFK with all of my luggage the day after I ran. Craziness.

    But there is ALWAYS time for cookies! Love these chocolate peanut butter mixes.

    I’m cooking from Super Natural Every Day this week also! Can’t wait to see what you make!

  • The first thing I’m going to make when Passover’s over is cookies. Banana chocolate chip.

  • Ali

    I love your clothes bins!
    I just read Shanghai Girls a couple weeks ago and LOOOOVED IT. I also, subsequently, bawled my eyes out. Have you read other books by Lisa See? I think this is my fav of her three.
    Happy reading!

  • I organized my running clothes last week and realized that I own more tech fabric than any one person has a right to. It’s ridiculous! But now at least my crazy collection is organized and I can sweat for weeks without having to do laundry :) The cookies look wonderful, and I’m also cooking from super natural every day now. I loved her other cookbook and this one is great too!

  • Absolutely love the combination of peanut butter and chocolate!! So delicious!

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