First, it makes my usual cookie recipe crispier and it the perfect size for dunking into milk for those after school snacks. Yes, another school year is around the corner kids! I have fond memories of stopping in to my grandparents house on the way home from school, heading for the cookie jar, and telling my grandfather and grandmother all about my day. M & C's are a perfect way to sit down with your children or grandchildren and engage in their lives:-D
PB Chocolate Chip Dippers
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 T vanilla extract
2 large eggs
1/2 cup Peanut Butter* (I used Peanut Butter powder and therefore, I reduced my flour by 1/4 cup)
2 3/4 cups King Arthur all-purpose flour (if using PB powder 2 1/2 cups)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. Kosher salt
1 pkg. Nestles' Mini Chocolate Chips
*For those with peanut allergies, omit! You can substitute 1/4 cup unsweetened cocoa.
Preheat oven to 350F-degrees. Lightly spray granola pan with a non-stick spray.
In the stand mixer, using the paddle attachment, cream the butter and sugars together thoroughly, scrapping down the bowl with a rubber spatula as needed. Add the vanilla extract and mix once more. Add the eggs, one at a time, scrapping down the sides as needed. If using regular peanut butter, add to the mixture now, otherwise, add the powdered peanut butter with the dry ingredients.
Add the dry ingredients and mini chocolate chips and mix on low speed until thoroughly combined.
Use a small scoop to measure out the amount for the pan openings.
Use your fingers to press the mixture into the openings.
Bake in the preheated for 10-11 minutes (until golden brown). Remove from oven and allow to cool 5 minutes before transferring dunkers to a rack to cool completely
This recipe made 4 dozen cookies...enough to last you almost 1 week of school:-D Enjoy!