I realize that posting a cookie recipe in January might seem a bit odd.

Especially since (according to my blog feed) we’re all supposed to be drinking green stuff and avoiding all the sugar right now.

Every January.

I haven’t made any resolutions in a long time. I have however, made a lot of cookies and I can tell you that these are some of the best peanut butter cookies I’ve ever had.

Actually, scratch that – I’ll go as far as to say that these are the best peanut butter cookies I’ve ever had because I honestly can’t think of any that I’ve had that have been better.

The original recipe for these cookies is great as is but I tweaked it just a bit so that I wouldn’t have to roll each cookie in sugar and then press it down with a fork to make cutesy lines.

Also because extra recipe steps usually means extra dishes to wash. Pfft, ain’t nobody got time for that.

I also wanted to add big chunks of chocolate without making the cookies too sweet so eliminating the sugar on the outside of the cookie was definitely the way to go.

The trick to these cookies magnificence is to actually underbake them just a little. They’ll harden a bit as they cool so underbaking ensures that you have soft, chewy cookies with slightly crisp outer edges which is just the way a chocolate chip cookie of any form or fashion should be.

So if you’re sticking to your resolutions, kudos to you!

Care to reward yourself with a cookie?

Peanut Butter Chocolate Chunk Cookies
adapted from the Better Homes and Gardens New Cook Book

 Directions

Preheat your oven to 375°

In a large mixing bowl or a stand mixer, beat butter and peanut butter until smooth and creamy.

Add the granulated sugar, brown sugar, baking soda, and baking powder and beat until combined, scraping sides of bowl occasionally.

Beat in the egg and vanilla until combined.

Add the flour and mix on low just until incorporated.

Chop or break up the chocolate bar(s) and fold the pieces into the dough.

Scoop 2 tbsp of dough at a time and form it into balls.

Place dough balls 2 inches apart on an ungreased cookie sheet.

Bake for 7 to 9 minutes or until bottoms are light brown. Cookies should look slightly underbaked.

Remove from oven and let cool on cookie sheet for about five minutes so cookies can firm up.

Transfer to a wire rack to cool but be sure to eat a few while they’re still warm. Yum!