The other day I realized that a majority of my favorite things are brown. Chocolate, dogs, brown eyes, spreadable nut foodstuffs, reclaimed barn wood, my favorite boots, nutella, being tan, firewood for our wood stove, bread, Mr. Teep’s feet after a run…the list goes on.
But I think in the realm of brown color combinations, these Peanut Butter Chocolate Chip (PBCC) cookies take the cake (or should I say, take the cookie? Which is appropriate here?)
I know, there are countless PBCC cookie recipes out there, but I’ve done the dirty (read: delicious) work for you, tested the most promising and figured out what recipe best fulfilled my wishes for the dream PBCC.
My dream PBCC? Looks and tastes something like this: chewy inside, firm but not crispy edges. Peanut butter explosion of flavor, but not overly sugary. A touch of salt lingering after that first bite. Oh and of course extra dark chocolate chips that melt into the dough so lusciously.
Through my “research”(which may or may not have resulted in gaining roughly 10lbs) I’ve decided that these delightful little brown beauties are simply my favorite. Who’s the victorious baker? The beautiful and talented Christina Lane, from Dessert for Two.
I’m a long time fan of her blog, but just bought her cookbook “Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes”…and I am in love. Go buy her book now. It looks like this:
Okay, are you back yet?
I was once one of those millennial-minded gals who thought, “why would I buy a cookbook, everything is online”. This isn’t just a cookbook. It’s art. And you can tell it’s straight from Christina’s heart. (it is also filled wham-bam recipes that aren’t on her blog!)
The above pictured cookies use Christina’s Peanut Butter Cup Cookies Recipe (which you can find on her blog), but instead of using a muffin tin and Reese’s, I used dark chocolate chips and rolled them up into cookies. I love small batch baking because I am the type of person to bake a normal batch of cookies (yielding 30ish cookies) and feel it is my duty to eat them all before they go stale.
From her cookbook, I’m simply in love with the simplicity of her 4 Ingredient Peanut Butter Cookies. Chances are, you have all the ingredients in your kitchen right now.
While they are delicious fresh from the oven, I find the chewy consistency of these little gems even more scrumdiddlyumptious after sitting in the fridge for a few hours. Try using them as a crumbled topping for ice cream. You’re welcome.
So now you have not just 1, but 2 options for the best PBCC. One with a normal amount of ingredients, for a more traditional cookie bite, and one with only 4 ingredients and an extra chewy bite. Which is better? Whichever one is in front of me, ready for me to nom.
Also, I have share something mildly embarrassing. So we’ve been living in our new place for almost 3 weeks. I’ve baked quite a bit. Jesse, who had never touched the oven until then, goes to reheat some of that giant pizza and asks me “Which oven setting do I use – regular bake or convection?” How had I missed that our new oven had a convection bake setting?? I guess I was on auto pilot when baking and just saw the Bake button and rolled with it. Leave it to the least baking inclined person to show me how to use my own oven.
I hope you enjoy the cookies! Please check out Christina’s cookbook and blog for the full recipes!
Do you prefer large or small batch baking
Do you buy cookbooks or just look online for recipes?