Peanut butter and chocolate chip cookies

Are you on the hunt for a new go-to cookie recipe?? Well I was a few weeks ago and decided to make these peanut butter and chocolate chip cookies from Sara Foster. They were delicious and my husband says they're the most amazing cookie ever! They merge the best of peanut butter cookies and chocolate chip cookies so you can't help but take his word for it.

Before the snow storm hit the other week we had neighbors over for dinner. I wanted to make something for dessert but didn't want to fuss with a cake despite my new plan for amping up my baking skill set. I thought a cookie would be just perfect. Patrick and I usually turn to the Toll House chocolate chip cookie recipe that's on the back of the bag but those flatten out so much and we thought something else would be better. Not wanting to be flooded with random recipes from the Internet I turned to my cookbooks and the peanut butter and chocolate chip cookie from Sara Foster's Fresh Every Day cookbook fit the bill.

Typically when I make a batch of homemade dessert goodies the surplus get sent with Patrick to work. Knowing that the snow and ice would derail Patrick from going to work the next day I decided to be super crazy and double the cookies so I could take the surplus to all the neighbors on the street as a snowed in treat!

After easily prepping the dough, baking these to perfection, and my husband declaring them the most amazing cookie ever I've decided they're my new go-to cookie recipe!
Try 'em and let me know what you think!

Sara Foster’s Peanut Butter & Chocolate Chip Cookies from the "Fresh Every Day" cookbook
   Makes about 20
1 stick salted butter, softened
1 cup dark brown sugar
3/4 cup creamy peanut butter
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1 1/2 c semisweet chocolate chips

   Preheat the oven to 350ºF. Grease two cookie sheets. In a large bowl, cream the butter, sugar, and peanut butter until fluffy. Beat in the vanilla and egg until combined. Meanwhile, in a smaller bowl, whisk together the flour, baking soda, and salt. Stir this into the butter mixture in thirds, stirring until the flour is no longer visible. Stir in the chocolate chips and drop onto a baking sheet, using an ice cream scoop, several inches apart. Bake, rotating about halfway through, about 14 minutes. Cool slightly, then transfer to a wire rack to cool completely.

And if you, too, make a double batch and want to share with neighbors, colleagues, friends, family, your mailman, or whoever this is how I packaged them up. In an effort to not only deliver something sweet I wanted to include something healthy. Something healthy ended up being two clementines. I wrapped up four cookies in plastic wrap and put them into the bag with the clementines. Then I finished the bags by adding a "happy snow" note. I thought they turned out really cute! They were also well received.