Everybody likes cookies. If you don’t, you’re a liar.
Now, just because you like cookies (or are a weirdo that pretends you don’t), that doesn’t mean you like ALL of them. There is such a thing as a “bad cookie”. I, personally, hate anything with nuts. I can’t do it. I also dislike cookies with fruit in them… especially raisin ones that are just pretending to look like chocolate chips. Those are especially awful.
But there are universally loved cookies. For example: Girl Scout cookies. Don’t act like you’d turn those sweet little girls away without taking at least a couple of boxes. (Cass can demolish a box of those coconut ones in less than a day.) Gingersnaps are amazing. Snickerdoodles are always a crowd pleaser. I have yet to meet anyone that will turn down a Monster cookie.
And then, there is the ever-classic chocolate chip cookie. God bless the sweet-toothed genius who thought up that one.
The particular cookie recipe I’m going to share today is extra special. Like, if Chris Hemsworth is a chocolate chip cookie, famous and with classic good looks, this one is The Liam Hemsworth: newer, more interesting, and just a better cookie all-around. Liam is the equivalent of a peanut butter chocolate chip cookie.
Okay, seriously though. These cookies are delish. Here’s what you need:
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 TSP vanilla
- 1 cup flour
- 1/2 TSP baking soda
- 1/4 TSP salt
- 1 cup crushed Rice Krispy cereal (my mom always adds this; I didn’t. They do add a nice crunch, though!)
- 1 cup chocolate chips
For most recipes, store brand ingredients are perfectly acceptable. You can hardly ever tell the difference with most things. I’ve gotta say, though, that vanilla extract is something you should not be cheap about. I LOVE the smell of vanilla, and the store brand simply just won’t cut it for me. Penzeys is a great place to start building up a collection if you want to be a spice snob.
I sound like a broken record saying this, but cookies (and everything else on this blog) are pretty simple to make. If you can read, measure, and handle an electric mixer, you can do it!
Here’s what you need to do:
- Preheat the oven to 350 degrees.
- In a mixing bowl, add the butter, peanut butter, sugar, and brown sugar. With your handy-dandy electric mixer, beat on high until the ingredients are creamed. (In other words, blend it all until everything looks the same and there are no chunks of anything drifting around. Bleh.)
- Add the egg and vanilla. Mix well.
- Add the flour, baking soda, and salt. Mix well.
- Stir in the Rice Krispys and chocolate chips with a rubber spatula.
- Drop tablespoon-sized balls of dough onto a baking sheet. Bake for 8-10 minutes.
It’s way easier to get the perfect cookie size if you have a cookie scoop, but if you haven’t bothered to get one yet (like me) just use two regular spoons: one to scoop and one to shape. It gets easier with practice, but no one really cares if a cookie is pretty as long as it tastes good!
Or you can just skip the whole scooping-and-measuring part, and make a mega cookie. This one took up a whole plate. Cass was really happy about that. 🙂
Want to hear a funny story about baking cookies?
Good, ’cause I have one.
One time, in 8th grade, my friend and I attempted to make cookies in my mom’s kitchen at like 2am. We mis-read the directions, and instead of 1/2 TSP of baking soda, we put in 1/2 TBS of baking powder. Do you know what happens when you screw up like that?
Terrible, terrible things. That cookie monstrosity was stuck to the side of my parent’s trash can for weeks. Always double check yourself, kids.
Happy cookie making!