Let’s take a second and talk about the fact that today is Christmas Eve. Christmas Eve. Should I say it again? When did this happen? I distinctly remember yesterday being Halloween. And I’m pretty sure the day before that was the first day of classes. Obviously, someone is meddling with time and they should really cut it out because at this rate, next week will be my 30th birthday.
Not that I don’t love Christmas, I really do. The togetherness, the beautiful Christmas lights and of course cookies. There is nothing about Christmas that doesn’t make me warm and fuzzy on the inside. But I need to prepare for it. I literally finished my Christmas shopping last night. Yeah, I’m one of those people; thankfully I had the common sense to stay away from the malls. I like to enjoy December and ease into Christmas and New Years. But 2012 decided that it was going to throw both these holidays on me in the blink of an eye. I haven’t worn out my Christmas playlist yet, so it can’t possibly be Christmas.
I can’t listen to Feliz Navidad after the 25th, it just doesn’t feel right. AND THE MOVIES. I don’t think I had the chance to watch any Christmas movies this year. No Rudolph the Red Nose Reindeer in claymation, or the Grinch with Jim Carrey. Ugh, and I totally missed out on the Santa Clause! Only the original though, because the sequels are just, eh.
See it can’t possibly be Christmas because I haven’t done any of the Christmasy things you’re supposed to. But as you know, I did make cookies. I’m pretty cookied out at this point. I don’t even have the desire to make another batch for Christmas Day. I’m going to try this new thing, called a diet, where I don’t eat anymore Christmas cookies. Sounds good, right?
But yes, sadly this is my last Christmas cookie post for you until next year, so I wanted to leave you with a really yummy recipe, one that is good any time of year. This way, if you’re too busy to go on the internet until after New Years, these cookies will still be perfect. Unless you’ve eaten all your own Christmas cookies, in which case, I would suggest just giving it a month or two until you make more. Or a week, you know, we all need a little bit of a cookie break.
These Puffy Peanut Butter Cookies with Chocolate Chips come from the always wonderful, Jessica at How Sweet It Is and let me tell you, they will not disappoint. They kept me going through finals. They are soft and fluffy and oh so delicious! I actually replaced all the white sugar with brown sugar to give them a subtly chewy texture and let me say, it made a difference. I’m starting this new movement where we replace all white sugar in cookies with all brown sugar. It’s going to happen, just wait.
Puffy Peanut Butter Cookies with Chocolate Chips
Slight rendition from How Sweet It Is
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and at room temperature
6 tablespoons peanut butter, melted and at room temperature
1 1/2 cups brown sugar
1 egg and 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet or milk chocolate or both!)
Preheat oven to 325 degrees.
In a microwave-safe bowl, add butter and peanut butter. Melt in the microwave in 30 second intervals, mixing in between each interval until all lumps have melted.
In a medium-sized bowl, add flour, baking soda and salt. Stir to combine.
In a mixer, add the melted and cooled butter and peanut butter and the brown sugar. Mixing on low, cream the ingredients together. Once combined, add in the egg, egg yolk, and vanilla. Beat until the dough starts to come together. Gradually add flour, baking soda, and salt mixture in batches, stirring in between each batch. Once the dough forms, turn off the mixer and add in the chocolate chips. I split the chocolate in half, half semi-sweet and half milk chocolate, but go with whichever you prefer! Mix in the chocolate chips until they are dispersed throughout the dough.
Shape the dough into golf-ball sized balls (this will give them their puffy texture) and place on an ungreased cookie sheet. Bake for 10-12 minutes or until they are golden brown. Remove from the oven and allow to cool for a few minutes. Then place on a cooling rack to cool completely. Then eat them all and enjoy!
Brown sugar is taking over the baking world, one cookie at a time!