PB & Chocolate Double Chunk Cookies

I like to cook. I'm more of a cook than a baker. I always enjoyed baking goodies for my kids and for friends, but I've never really been a completely from-scratch person. My cakes and brownies and breads and cupcakes usually come from a mix. Pies usually include frozen, refrigerated or graham cracker crust. Cookies are something I do make from scratch, but I don't make cookies often. Maybe once or twice a year - and usually close to Christmas I'll bake some cookies or bars from scratch.

In recent years, I've scaled way back on sugar and try not to even have desserts in the house unless I'm buying them specifically for the kids or for a birthday or special occasion. The less there is in the house, the less there is to tempt me. This was the first cookie batch I've made this year - and I only made from-scratch cookies once last year.

Since the new year, though, I've done what I often do early in the year - I've been aiming to buy a minimal amount of groceries and try to use what is in the pantry. I'm also cleaning them out and getting rid of expired items and making a point to use soon-to-expire items. With a few things in the pantry nearing expiration in the next month or so, I figured I'd do a big bunch of baking and make some treats for the boys and their girlfriends. 

I spent a few hours in the kitchen making banana bread, pumpkin spice cookies, corn casserole and some delicious cookies - I'd say maybe the best batch I've ever made.

Among the pantry items to be used soon was a pack of semi-sweet chocolate chunks, so I decided to make a batch of cookies. I looked up a few recipes and as I often do, I combined and tweaked and came up with my own variation. 

It's the first time I've ever used natural peanut butter when baking and it is actually so much easier than using traditional peanut butter. Since it has the oil settled in the jar, it seems to be easier to work with. I stirred and it was way easier to scoop and measure than regular peanut butter, which stick to everything and it so hard to clean from the utensils. 

Anyway, here is my amazing batch of peanut butter and chocolate chunk cookies. I recommend having a few right out of the oven when they are warm and gooey.

Ingredients:

1 cup natural crunchy peanut butter (I used Smucker's Natural Crunchy)

2/3 cup packed brown sugar

1/2 cup sugar

1 1/4 tsp. vanilla

2 eggs

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks softened butter

1 12- ounce bag semi-sweet chocolate chunks

Preheat oven to 350 degrees.

In stand mixer, add peanut butter, brown sugar, sugar and vanilla and mix on low setting. Add eggs, one at a time and continue mixing.

In a small bowl combine flour, baking soda and salt. While on low setting, gradually add dry ingredients. Add softened butter and mix on medium until well-blended. Then return to low and add chocolate chunks.

Form into small quarter-size balls and place on uncreased cookie sheet, pressing down lightly. 

Bake for 11 minutes. Remove from oven and let sit on baking sheet for 4-5 minutes before removing. 

Makes about 72 medium-sized cookies.