Hello from sunny Washington, D.C.! Our family adventure is in full swing, and so far, we’re making memories without too much chaos. Yesterday, we paid a visit to Abraham Lincoln, and today, we’re heading to the Smithsonian museums after indulging in a massive, vacation-worthy breakfast!
Welcome to our sixth edition of Mangia Mondays! It’s always a pleasure to have you here, checking out what’s cooking. Kristin from Delightfully Dowling and I are loving all the incredible recipes and food-related posts. If you’re looking for some culinary inspiration, be sure to explore our weekly blog hop! Also, don’t forget to check out Kristin’s Friday highlights featuring some of the standout Mangia Monday recipes.
For this road trip, I packed a batch of Chocolate Chip Peanut Butter Cookies—a family favorite! This go-to recipe is perfect when I’m running low on supplies and only have one egg left. I originally found it in one of those little recipe magazines near the grocery checkout—anyone else fall for those? This particular one has been in my collection for over a decade, and I still use it regularly. Definitely a worthwhile purchase!
One of my favorite things about these cookies is the hint of cinnamon—it really elevates the flavor. If only we had some left, I’d be enjoying one while writing this!
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter (I used Teddie All Natural, smooth)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups (12 oz. package) semi-sweet chocolate chips
- 1/2 cup coarsely chopped peanuts (optional)
Directions:
- Preheat oven to 375°F.
- In a large bowl, beat butter, granulated sugar, brown sugar, and peanut butter until creamy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients. (Confession: I usually skip pre-mixing the dry ingredients to save on cleanup, and my cookies still turn out great! What about you?)
- Stir in the chocolate chips and peanuts (if using).
- Drop dough by rounded teaspoons onto an ungreased baking sheet.
- Bake for 7-10 minutes, or until edges start turning golden.
- Let cookies cool for a couple of minutes before transferring to a wire rack.
The Final Result:
Pure bliss. Warm, chocolatey, peanut-buttery goodness. You’re going to love these!
Printable recipe link coming soon when I’m back home!
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Happy Baking!
