Growing up in the US peanut butter was par for the course. Everyone ate it and it was consumed all of the time. Now in the age of nut allergies and anaphylaxis children are cloistered away from the beloved peanuts of yester-year and forced to live in a world where the consumption of a PB&J sandwich at school is a greater crime than truancy or foul language.
Now, don’t get me wrong, anaphylaxis is very serious and steps do need to be in place to protect those with such violent reactions to substances such as peanuts.
For those of you who have not been cursed by this devastating and gastronomically debilitating allergy – here’s one for you.
Peanut Butter and Jelly (Jam) sandwiches have nothing on this combo – Peanut Butter and Chocolate Chip cookies! This recipe is courtesy of Martha Stewart’s Website:
Peanut Butter & Chocolate Chip Cookies
- 1 1/2C Flour (spooned and leveled)
- 1tsp Baking Soda
- 1C Peanut Butter (smooth or chunky)
- 4Tbsp ( 1/2 stick) unsalted butter, room temperature
- 1/2C Brown Sugar (packed)
- 1/2C White Sugar
- 2 Eggs
- 1tsp Vanilla
- 8oz (225G) Chocolate Chips
- Preheat oven to 350F (180C).
- In a bowl, mix flour and baking soda; set aside.
- In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy.
- Add eggs and vanilla, and beat until smooth.
- With mixer on low, gradually add flour mixture, beating just until combined.
- Stir in chocolate chunks.
- Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets.
- Bake until golden, 13 to 15 minutes, rotating sheets halfway through.
- Transfer cookies to wire racks to cool.
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