I have been baking with my granddaughter since she was so little she had to use a step stool to reach the counter. She is now a teen and although she hasn’t quite passed me in height yet (although she asked me yesterday if I was shrinking) she is plenty tall enough to reach the counter without help.
PC: Ann Kirsten
She was over last night and asked if she could bake cookies. I was busy with a project, but Nana can’t say no, so I agreed that she could as long as she made them alone and finished them without walking away in the middle.
She researched recipes and found one that interested her. The picture showed fluffy and highly raised cookies. I didn’t want to burst her bubble, so I didn’t say anything. For years I have been making the classic chocolate chip cookie recipe printed on the outside of the chip bag. They are delicious, but FLAT. No matter how hard I try, I can’t replicate the fluffy cookies I see at bakeries. So, I had my doubts about just how fluffy hers would end up being.
I helped her gather the ingredients and then left her alone in the kitchen.
When I saw the first pan of cookies come out of the oven, I was shocked! They were tall and beautiful. My husband named them “mountain cookies”.
I don’t know what she did or didn’t do to have them turn out so beautifully, but I knew right away that I had to share the recipe with you. Give them a try and see if yours turn into “mountain cookies” too.
Mountain PB & Chocolate Cookies
Ingredients:
- 8 tablespoons of salted butter (1 cube), melted and cooled
- 6 tablespoons of peanut butter, melted and cooled
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions:
Preheat oven to 325 degrees F. Melt together the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until they’re melted together. Let cool.
Add the brown sugar and white sugar, egg and extra yolk, and vanilla to the melted butter/ PB mixture. In a mixing bowl, Mix the flour and baking soda together. Gradually add the PB mixture to the flour until a dough forms. It will look crumbly at first, but it will come together. Fold in chocolate chips.
Shape the dough into a ball the size of a golf ball. Place on a parchment lined baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.
And that’s it! Pretty easy for fluffy, puffy cookies that taste like a peanut butter cup. If they’re old enough, let the kids loose in the kitchen and sit back with a cup of tea while they make these. I am happy to report that my granddaughter didn’t ask for a bit of help, plus she put all the dishes in the sink when she was done. I love that she’s old enough to bake by herself now. I get to sit back and enjoy the fruits of her labor. I’m very happy to pass the torch. Plus, her cookies don’t resemble hockey pucks or frisbees like my chocolate chip cookies do.
“So Abraham hurried into the tent to Sarah. “Quick,” he said, “get three seahs of the finest flour and knead it and bake some bread.” Genesis 18:6
TRIVIA: Did you know that three seahs of flour equals about 36 pounds?!
Yikes!
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