Peanut Butter Chocolate Chippers Cookie Recipe

snow day baking

The problem I have with snow days is personal. It’s not that I don’t love my little people to death, and love spending time with them. I do. I really really do. But 4 snow days in the last month is pushing the boundaries. What to do with these little people all day long, when you are trapped by arctic air??? Well, if you are me, you hit up your favorite personal addiction for some inspiration. No, not beer drinking! I mean BAKING.

I love love love to bake…and was a pastry chef for almost 10 years! The problem with snow day baking is that I get in the groove, and just bake all day until I run out of ingredients. This is what happened during our last snow day…I baked myself right out of eggs. But despite the possible weight gain, this a great problem to have. Baking is a wonderful way to spend time with your kids and teach them all sorts of things too. Any age can participate, just at different levels of involvement. I just made a batch of these cookies, and man, are they GOOD. Chewy, soft, full of peanut butter (the PB) and cinnamon (the C), they are a snow day treat!

Have your older kids measure out the ingredients. Get all of your dry measuring cups out and let them work on fractions with flour and sugar. Talk about nutrition and why it’s ok to have a treat, but not all the time. Using a portion controlled ice cream scoop makes it easy for little hands to scoop the dough. Very young kids can still participate, counting out chocolate chips into groups of 10 can be a good job. And if you have a toddler or baby, just stick them on the floor with some pots and spoons, and they can pretend they are helping too. Everyone will help eat these when they’re done!

Amy Sherman’s PB and C Chocolate Chippers

1 1/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

1/2 cup smooth peanut butter

3/4 cup dark brown sugar, firmly packed

1/4 cup granulated sugar

1 Tablespoon honey

1 egg

1 egg yolk

1/2 teaspoon vanilla extract

1 Tablespoon buttermilk (or you can use sour cream or yogurt)

1 cup chocolate chips


In a bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Or if you are like me, skip this step and just add everything right to the mixer.

In a stand mixer bowl, fitted with the paddle attachment, beat together the butter and peanut butter until smooth and creamy- about 3-5 minutes on medium speed. Scrape down the sides of the bowl. Add the sugars and beat until combined. Add the egg, egg yolk, honey, vanilla, and buttermilk. Beat on medium speed for about 3 to 5 minutes, scrapping down the sides of the bowl as needed.

Add the dry ingredients and beat on low speed until just combined. Add the chocolate chips and mix until just combined. Refrigerate the dough until firm, at least one hour.

Preheat the oven to 350 F. Line cookie sheets with parchment paper.

Using a small ice cream scoop, scoop out cookies and place on the parchment at least 2 inches apart. If you have chilled the dough well, they won’t spread a whole lot.

Bake the cookies for 10-12 minutes, or until just set in the center. You don’t want to overcook them, otherwise they won’t be soft and chewy. They may look slightly underdone, and won’t be golden brown. That’s ok, take them out and let them cool for at least 10 minutes before you try to sample. They will firm up as they cool.

Store in an airtight container, if you have any left!


Amy Sherman

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