How was everyone’s weekend? Mine was good, especially since a 3-day weekend means a 4-day work-week. I love how that happens:-)
Matt and I went out to the Hamptons to visit his Parents for a couple days and then went to a college friend’s wedding on Sunday night. It was a lot of fun being with friends we haven’t seen in a while and seeing how happy the newlyweds were was wonderful.
Yesterday was a baking marathon at our apartment with cupcakes, ice cream cake and two types of cookies. I can’t wait to share everything with you. The summer has been so busy so far and I’ve barely had any quality kitchen time so it felt good to have a day devoted to something I love. I wish that could happen more often!
One of the batches of cookies I made yesterday was a spin-off of these amazing bars I baked a few weeks ago. Given that the original recipe was supposed to be a cookie, I’ve had in my head to make a cookie variation ever since. By reducing the flour and baking soda, I was able to make a dough that stuck together well when shaping cookie dough balls. The dough was actually a little greasy, but the finished product was the perfect balance of chewy and crispy. You don’t want to know how many cookies I ate within hours of baking them. The scent of peanut butter, the warm bursting blueberries and the melted chocolate just called my name. It was like the blueberry pie filling climbed into a perfect peanut butter chocolate chip cookie. This surprising combination of flavors is just so good.
Chocolate Chip Blueberry Peanut Butter Cookies
Ingredients (Makes 3 dozen cookies)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ cups salted creamy natural peanut butter
- ½ cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 ¼ cup blueberries
- Pre-heat the oven to 350 degrees
- In a medium bowl, whisk together flour and baking soda, set aside
- Using a mixer, in a large bowl beat peanut butter and sugars on high until light and fluffy
- Beat in the eggs and vanilla until combined
- Reduce speed to low and stir in flour mixture just until combined
- Stir in blueberries and chocolate chunks
- Use a cookie dough scoop or tablespoon to place cookie dough balls (about 2 TB each) on a baking sheet lined with parchment paper (Note: the dough will be greasy, that is OK)
- Bake for 11-13 minutes until cookies are brown around the edges
What do you do when you have a free day to spend however you want?