Happy Valentine’s Day! I hope you are spending the day with someone you love, whether that is a significant other, family member, or close friend. I will be spending it passing out candy grams at work (yes, Valentine’s Day does occur in some especially festive offices, including mine) and later Eric and I will be celebrating our 5th Valentine’s Day together with a dinner out. I remember the very first Valentine’s Day we spent together. We had only been dating a month but he managed to make it pretty special.The kid even made me cupcakes, so I knew he was a winner.
Back in 2010
So this year I thought I would make a little Valentine’s Day treat for him. We happen to share a lot of interests, but one very important interest that we share is our devotion to Reese’s peanut butter cups. I don’t know what it is about that magical combination of chocolate and peanut butter, but anytime you combine the two, you are sure to have a pretty dynamite dessert. So I stuck with these two classic ingredients when whipping up a batch of cookies that we have been enjoying all week. The base is a classic peanut butter cookie, made extra light and fluffy with the addition of cornstarch into the mix. And with a sprinkle of chocolate and peanut butter chips, you have yourself one delicious cookie
Ingredients: Makes 24 cookies
- 5 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup crunchy peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 1/4 cup flour
- 1/2 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- Preparation:
- In a large bowl, beat butter and sugars until light and fluffy
- Beat in egg until just combined
- Beat in peanut butter and vanilla
- Add baking soda, cornstarch & flour and mix until just combined
- Place dough in the fridge for 30 minutes to chill
- Remove dough from fridge and stir in chocolate chips and peanut butter chips
- Place tablespoons of dough onto a greased cookie sheet and bake at 350 for 12-15 minutes
