Peanut Butter Chocolate Chip Cookies

I know, I know, two dessert posts in a row! With this summer heat, we've really been eating very simple, grilled meats and veggies, light pastas, that sort of thing. The only reason I have turned on my oven is to bake, I like to think no matter how hot, most people would, in the name of chocolate....

In the heat of summer I like to mix this cookie dough up at night and then bake them first thing in the morning, before it gets too hot. After making the best cookies ever, I am also now a firm believer in the refrigerated dough method. This cookie recipe is for a small batch of cookies, if you want more, just double it. I like the fact that this recipe only makes a small batch, with only 2 adults in the house, we really don't need to be consuming 3 dozen cookies, and if they were there, well, we would!

Peanut Butter Chocolate Chip Cookies
Makes about 18 2-inch cookies

2 Sticks (1/2 cup) unsalted butter, at room temperature
1/2 Cup granulated sugar
1/2 Cup brown sugar, packed
3/4 Cup peanut butter
1 Large or XL Egg
1 Teaspoon vanilla
1 Cup flour
1 Teaspoon baking powder
Pinch of salt
1 Cup semisweet chocolate chips

With a mixer, cream butter and sugars together until smooth. Add peanut butter and mix until well combined. Add in egg, stir well, then vanilla also stirring well! Add flour, baking powder, and salt. Stir until just combined. Stir in chocolate chips. Cover tightly with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheet with parchment paper. Using a spoon, drop little scoops of dough on parchment. Press down on the centers slightly to flatten a little with the spoon. Bake for 13 minutes or until golden brown. When done, remove cookies and place parchment paper with cookies on wire rack to cool.