If you have a craving for Cookies, look no further. These Chunky Peanut Butter Chocolate Cookies are an affordable bakery style treat made with Chunky Peanut Butter and Chocolate Chunks. Beware! You’ll want more than one.
I live near a bakery that has an amazing deal on sandwiches. On pay day I drive over at lunch and treat myself to a Gouda and Turkey Sandwich that is made with the bakery’s own ‘homemade’ mayo and pickles. It’s a treat I look forward to for weeks and it is a special thing I have been doing to treat myself for the past few months. I do this so often because it is very affordable. Like, under 4 dollars affordable (say what?). I have a theory that they get you in the shop with these affordable sandwiches but they make money off of you from the amazing bakery treat they have. I gave in. Once. The treat was amazing, although more than my sandwich cost and I felt pretty guilty about that. If you can afford it, I highly suggest getting yourself a treat form a bakery from time to time but it’s really not a cost I can justify on a regular basis.
There is just something about bakery style treats that are so special! They are richer, bigger and more decadent than the homemade versions of the baked goods. I wish everything could be bakery style.
If peanut butter cookies do not have chocolate in them, I never feel that they are worth my time or the calories. There is something magical about the combo of chocolate and peanut butter that makes these two common flavours soar to new heights when paired up. Because these cookies are so darn addictive, this recipe only makes 10. They also are significantly more finicky than my Steel Cut Oatmeal and Chocolate Chip Cookies. If you overcook them, they turn brittle and don ‘t have that lovely soft bakery cookie style to them. Actually, when you take them out of the oven you will be tempted to put them in for another few minutes. Resist the temptation, please! Remove the Chunky Peanut Butter Chocolate Cookies from the oven and let them sit on that cookie sheet for another 7-10 minutes before you try to move them to a rack to cool. They will be super-de-duper-fall-a-part-y (that’s a word now). Hopefully you have two cookie sheets on hand so you can make them in batches without having to wait too long before baking the second batch!
I wanted to share a huge THANK YOU to the team at Canola Eat Well and their amazing Farming community for inviting me to take part in their 2017 #CanolaConnect Harvest Camp. I was invited to tour Russell, Manitoba and the surrounding farm communities to learn about Agriculture in Canada. Not only was I provided with the opportunity to see where my food came from, but more importantly, I was able to meet the hardworking, passionate families that are the faces of Canadian Ag. These families literally stopped during their busiest time of year to share with us and welcome us into their homes.
It’s not everyday you get to see first hand the amount of love and care that goes into food production and sit down to share a meal with the Farmer who made it all possible. I had a behind the scenes view of what goes on in the vast fields of the Canadian Prairies. From raising cattle to harvesting quinoa, I learned (just the tip of the iceberg) about the science, politics and passion that is farming in Canada. Campers were challenged to think about the role we have as food writers and how we can fit into this ever-changing landscape that is steeped in tradition.
A weekend away can only provide me with so much of a background of a complex and dynamic industry, so I hope this proves to be only the beginning for me. As I learn and grow, I hope to share this knowledge organically as I grow this blog and my voice as an Ag advocate. I hope you will join me as I take a pause to think about and appreciate the food that comes from Canadian soil.
Chunky Peanut Butter Chocolate Cookies
- 1 cup chunky peanut butter
- 6 tablespoons canola oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 bag chocolate chunks
- Using a handheld beater, beat peanut butter, canola oil, brown sugar, white sugar and vanilla until well combined. Add egg and beat until well combined.
- Mix remaining dry ingredients together (except the chocolate chips). Add dry ingredients to peanut butter mixture and beat on medium-low setting until well combined. Add chocolate chips and mix with wooden spoon until just combined.
- Cover cookie dough and chill in fridge for 15 minutes. In the meantime, preheat oven to 350 degrees.
- Divide cookie dough into 10 equal parts (just under 1/3 cup each). Form into a ball and press down lightly on cookie sheet. Bake for 12 minutes.
- Remove from oven and place entire cookie sheet on rack to cool for 7-10 minutes. Cookies will appear to be under-cooked, avoid the temptation to return them to the oven! After cookies cool on the sheet you can move them to wire rack to complete their cooling.