Baking cookies has been on my mind for weeks now. We’ve been spending minimal time at home though so making cookies hasn’t exactly been on the top of my priority list. Plus also I’m doing Bikini Body Mommy AND still walking my 10,000+ steps a day thanks to my Fitbit and cookies don’t exactly fit into the Bikini Body Mommy look. Which is really a shame. I wish more than anything that eating healthy involved eating cookies on the daily because I could totally eat cookies on the daily. It’s one of the reason I love making lactation cookies. Makes me feel like I’m making cookies for a cause.
Of course you can have 10! It’s for your milk! For your baby! IN FACT it would be really awful of you if you didn’t have 10 cookies. Don’t you love your baby???
BUT. I wanted cookies. I needed cookies. So I made cookies. Chocolate Chip Peanut Butter Cookies to be exact.
Not lactation cookies so not very “healthy” but still delicious. Chocolate and Peanut Butter. You really just can’t go wrong with the combo.
I used a combo of white chocolate chips and regular ole chocolate chips because that’s what I happened to have on hand! Both were delicious but next time I’ll probably just use one bag of chocolate chips because most likely that’s what I’ll have. Make sure you enjoy these cookies dunked in milk. It makes them that much better. Trust me on this. I had many a Peanut Butter Chocolate Chip Cookies this way!
Ingredients
Directions
- Cream together 1 cup unsalted butter, 1 cup peanut butter, 1 cup white sugar and 1 cup packed brown sugar.
- Beat in 2 eggs and 1 teaspoon of vanilla.
- In a medium sized bowl sift together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 1 1/2 teaspoons baking soda.
- Mix the flour mixture into the batter.
- Fold in 1 bag semi-sweet chocolate chips
- Allow the batter to stiffen up in the fridge for 1 hour.
- Preheat the oven to 375 degrees fahrenheit.
- Roll the dough into 1 inch balls and place on parchment paper on a baking sheet. Flatten each ball with a fork in a criss cross pattern.
- Bake for 8-10 minutes. Let cool on the sheet for 5 minutes. Transfer to wire rack for additional cooling.
- Enjoy!
Looks yummy!