It’s time for the monthly Secret Recipe Club reveal. For those unfamiliar with the concept: each month members are assigned another food blogger and choose one of that blogger’s recipes to recreate and share on a set date. The goal is to keep the chosen source secret until reveal day. If you enjoy recipe swaps, the club is a fun way to discover new blogs, try different recipes, and connect with other home cooks.
This month I was assigned Danielle’s blog, A Day in the Life. Danielle writes about family life and the many little moments that come with raising two boys, Colin and Sawyer. As a parent myself I could relate to her honest, lighthearted posts. Her site is also full of tempting recipes, and while browsing I immediately spotted her Peanut Butter Chocolate Chip Cookies recipe.
I grew up without peanut butter as a staple, so the flavor was unfamiliar and not immediately appealing the first time I tried it. Recently I bought a jar of peanut butter to make a homemade hoisin sauce for a Moo Shu recipe and ended up with an extra jar in the pantry. Danielle’s cookies were the perfect way to use it.
The cookies are chewy and slightly crumbly rather than crunchy. I usually prefer a crunch, but these grabbed my attention — and my appetite — right away. One cookie led to another, and I would have eaten the entire batch if I hadn’t stopped myself. They’re that good. Thank you, Danielle, for a fantastic recipe. Be sure to drop by A Day in the Life to see more of her posts and recipes.
I also want to thank Angie from Big Bear’s Wife, who served as our group hostess this month and helped organize the swap.
Recipe adapted from Danielle at A Day in the Life
Ingredients (makes about 25):
115 g – ½ cup butter
50 g – ¼ cup granulated sugar
100 g – ½ cup brown sugar
1 egg
1 tsp vanilla extract
185 g – ¾ cup almond butter (I used smooth peanut butter)
125 g – 1 cup all-purpose flour
1 tsp baking powder
Pinch of salt
225 g – 1 ¼ cups chocolate chips (I used bittersweet)
Directions:
1. Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper or a silicone mat.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy.
3. Add the egg, vanilla, and peanut or almond butter. Beat until smooth and well combined.
4. Mix in the flour, baking powder, and a pinch of salt until just incorporated.
5. Fold in the chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple inches apart.
Bake for 10–12 minutes, or until the edges are lightly browned. The centers will remain soft; they firm up as the cookies cool.
Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack. Store completely cooled cookies in an airtight container at room temperature to preserve their texture.