This post is sponsored by Huggies®. All opinions are 100% mine.
We really love peanut butter at our house, so with Peanut Butter Lovers’ Day coming up on March 15th, I thought it was the perfect time to share one of our very favorite cookie recipes, The BEST Peanut Butter Chocolate Chip Cookies!
We love them best straight out of the oven, with a big tall glass of milk, but they’re delicious anytime. They’re the perfect consistency…crunchy on the outside, and soft on the inside. I roll the balls of dough in sugar before I bake them, so it gives them that extra little crunch. SO yummy!
Whenever I make cookies, I always have an audience, and lots of volunteers to help. This time my cute two year old was in on the action, and she was all about rolling the dough into balls (or snakes, which she preferred), dipping them in sugar, and patting them out onto the cookie sheet.
Rolling out all that dough and dipping into all that sugar means sticky hands! My secret weapon is Huggies® wipes–they’re the ultimate cleaning solution for messy hands and faces!
I’ve long been a huge Huggies® wipes fan, because they’re the only wipes that have triple layer protection that make them gentle on skin, but tough enough to clean up little faces and big messes. They are our family’s go-to not only at home, but on the go. I have wipes in just about every room of my house, in my purse, and in my car kit. Kids grow out of diapers, but definitely not messes!
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The BEST Peanut Butter Chocolate Chip Cookies!
Ingredients
- 1 c. granulated sugar plus extra for rolling
- 1 c. brown sugar
- 1 c. peanut butter
- 1 c. butter softened
- 2 eggs
- 2 1/2 c. flour
- 1 tsp. baking soda
- 2 c. chocolate chips
Instructions
- Preheat the oven to 325 degrees. Cream together the butter, peanut butter, and both sugars; beat in eggs. Add flour (use a spoon to place flour in your measuring cup--this ensures you don't use too much flour) and baking soda to creamed mixture and beat well.
- Stir in chocolate chips. Roll dough into 1 inch balls, then roll them in granulated sugar and place an inch apart on an ungreased cookie sheet. (I like to use a layer of parchment paper.) Use two fingers to press the cookies down slightly, or use a fork. Bake 12-15 minutes, or until lightly browned. Do not overbake! Cool slightly before removing from pan to cooling rack. Makes 2-3 dozen.
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