Whew! What a week guys! I’m so glad I survived this wild train ride. I was busy, busy, busy!!! I hosted a Mother’s Day lunch for 12 people, family from out of town came to visit for a few days, Tuesday was my youngest son’s birthday, helped my sons moved some furniture in my car, plus trying to get ready for my weekend trip to Rocky Point, Mexico. All this happened while trying to manage a full time job and going to the gym in beast mode (that time is non-negotiable). But I survived.
That’s all it matters since by the time you read this post, Mr. Delish and I will be heading down to Rocky Point for a well-deserved mini-vacation. Yipee!
I really can’t wait to feel the warm sand between my toes and the fresh breeze touch my face. I just want to relax and not worry about time! I still have to finish packing otherwise I would tell you why the beach holds such a special place in my heart. So I’ll leave that story for another day 😉
The condo we rented has a kitchen so we plan to eat a lot of the meals in there. I made these cookies for our trip since desserts are a must! Let me tell you, these cookies are AWESOME!! Not too sweet, the perfect amount of peanut butter and it has enough chocolate chunks to not overpower the peanut butter. You should definitely make them!
Have a great weekend y’all! I promise you that my hubby and will have a fantastic time and I may even get a nice tan for ya 😀
Slightly adapted from Baked
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good milk chocolate, coarsely chopped (I used 3.5 oz)
- In a medium bowl, sift the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars together until fluffy. Add the eggs, one at the time, beating until each is incorporated. Add the vanilla and peanut butter until just incorporated.
- Add half of the flour mixture and mix for 15 second. Add the remaining flour mixture and mix until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours preferably overnight.
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper. Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart.
- Sprinkle the tops of the cookies with granulated sugar and bake for 10-12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Using a spatula to transfer the individual cookies to the rack to cool completely.
- The cookies can be stored, in an airtight container, for up to 3 days.