You're probably not counting down the days like I am, but it is 12 days before the wedding! I've been up to my eyelashes in preparations these past few months and weeks.
I did take the time to bake and photograph a batch of cookies after Jamie had been away at Sturgis for a week. After a hot days' ride home on his motorcycle, what could be better than the scent of peanut butter and chocolate to welcome him home?
Peanut Butter Chocolate Chip Cookies
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 1 cup bittersweet chocolate chips
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for 4-5 minutes, until light and fluffy. Scrape down the bowl and beat in the peanut butter, eggs and vanilla.
In a separate bowl, combine the flour, baking soda, salt and nutmeg. With the mixer on low, add the dry ingredients by spoonfuls, then the milk. Stir in the chocolate chips.
Preheat the oven to 375 and line a baking sheet with a silpat or parchment paper. Shape the chilled dough into balls, place two inches apart on the baking sheet and flatten slightly with the palm of your hand. Bake for 8 minutes, until pale golden brown. Cool for 1 minute on the baking sheet, then transfer to a cooling rack to cool completely.
Yields about 4 dozen cookies.
Recipe from Curly Girl Kitchen