Katie's CCPB Cookies

CCPB stands for Chocolate Chip Peanut Butter.  One of the most delicious cookie combinations ever.  Chocolate.  Peanut Butter.  Hello wonderful!

I developed this recipe while trying to salvage some regular ol' chocolate chip cookie dough.  I had tried a new recipe and it did not turn out well...it was super dry and kind of bland.  In an attempt to add more moisture, I added peanut butter (we use Adam's peanut butter so it's more liquid-y than "normal" peanut butter).  I also added more vanilla extract.  The end result was yummy. 

Now, these cookies are a bit more dense than a normal cookie and typically I'll leave them in a ball form instead of smooshing them down (like I did in these pictures).  They don't expand much in the oven so whatever shape they go in with, they'll come out looking just like that.  We think they're quite good!  I hope you think so too! :)

Katie's CCPB Cookies:

1 1/2 cups unbleached flour
1 tsp baking powder
1/2 cup butter
1/2 cup light brown sugar
1/4 cup evaporated cane juice
1 tsp vanilla extract
1 egg
1/2 cup Adam's peanut butter
A good dose of chocolate chips (use your own judgement)
   *I've used both semisweet and dark chocolate chips and I think they both taste good!

1. Preheat the oven to 375 degrees.  Lightly grease a cookie sheet.
2. Cream the butter and sugars.  Add the rest of the wet ingredients (vanilla, egg, and peanut butter).  Mix until incorporated.
3. Add the baking powder and the flour.  Mix the dough.  Finally, fold in the chocolate chips. 
4. Using your hands, roll the dough into 1 inch balls and place on the cookie sheet.  You can either leave them in ball form or smoosh them down...both will be tasty!
5. Bake for 10-12 minutes or until the cookies are golden brown.

Let cool and eat all of them!!  Okay, okay.... try to pace yourself!  :)