Wander & Wonder

Yield: 18

Total time: 30 minutes

I N G R E D I E N T S

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup peanut butter
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

R E C I P E

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small bowl, microwave the butter until melted.
4. Add the melted butter to a large bowl (if you have a standing mixer, use this bowl). Stir in the peanut butter until well-combined.
5. Add in the granulated sugar and the brown sugar. Stir until well-combined.
6. Next, stir in the eggs + yolk and vanilla.
7. Gradually stir in the flour mixture until just combined. Do not overmix!
8. Gently fold in the chocolate chips.
9. Make large balls of dough (about 3-tablespoons) and spread evenly onto baking sheets.
10. Flatten the balls of dough slightly to form discs.
11. Bake for 12 minutes. Cookies should be golden brown and still a bit soft. Cool for at least 5 minutes before eating (with a glass of milk of course)!

T I P S

• I used the natural creamy peanut butter from Kirkland, but you can use any version of creamy peanut butter.
• I love to use reusable silicone baking liners for all my cookie recipes. You can find so many on Amazon, like this one!

I know, I know… another cookie recipe. I just really love cookies! They’re easy to bake, the raw dough tastes amazing (though don’t eat too much, of course), they’re cozy to enjoy with your favorite hot beverage, and they’re so much fun to dunk in a big glass of milk. Maybe I should open a bakery—what do you think? Watch out, Crumbl…