By Teeny McMunn
The Times 

TEENY MCMUNN: MY RECIPE BOX

Peanut Butter Chocolate Chip Cookies from Heaven

 

I really struggled with the recipe this week, thinking of Mother's Day. I actually over-thought it. First I was thinking of a recipe for brunch, but selfishly, brunch for me comes at the wrong time of day. I'm hungry when I get up, thus not hungry for brunch.

Then I thought of the many different types of moms: those who are with us and those who are not. And those people in our lives that may be more motherly and nurturing than our own moms, like aunts, older sisters, elderly next door neighbors or friends.

Mother's Day has gotten commercialized, but it is a time to reflect and be thankful. A homemade card, a handpicked bouquet, and time spent with your loved one will cost nothing, but will be priceless.

So all that to say, I chose a cookie recipe to try, hopefully today. It caught my attention for several selfish reasons. One of which is I eat chocolate chips and the more I use up, the less I will be tempted. Also, I thought a plate of cookies would be a great gift to share with whoever that special mom is in your life.

INGREDIENTS:

1 c. butter, softened ¼ c. cornstarch

1 ½ c. packed brown sugar ¾ tsp salt

2 eggs 1 tsp baking soda

1 c. peanut butter 1 tsp vanilla extract

½ tsp baking powder 2 ¾ c. flour

1 c. semisweet chocolate chips

DIRECTIONS:

Preheat oven to 340 degrees

Cream together butter, brown sugar. Beat in eggs, peanut butter, and vanilla.

Add flour, cornstarch, salt, baking soda, and baking powder. Stir in chocolate chips.

Roll into balls about 1 ½ tsps. Onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.

Bake for 10 minutes.

MY NOTES:

I'm curious to see what the cornstarch adds to this. Almost all peanut butter cookie recipes also use white sugar, this one does not. If I get them made today, I will add a note. The reviews are good.

** I made them this morning. This will go into my "keeper" file. The texture is good, and it holds its shape. It's not overly sweet, which I found interesting. Let me know what you think.

Enjoy!

 

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