A couple of years ago, my friend, Suzanne Schlosberg, coauthored a wonderful cookbook called “The Good Neighbor Cookbook”. It’s full of delicious recipes, but what I really love about it is the spirit of the book. It’s divided in to chapters such as “Bringing Home Baby”, “Welcome to the Neighborhood”, and “Condolences” geared to do as the title suggests, be a good neighbor and community member by providing meals, nourishment and goodwill when people need it most. Suzanne also happens to be the meal train coordinator for our local multiples group (families with twins and triplets). I decided to borrow this decadent cookie recipe for a meal I delivered today. The family also has older children who I’m sure appreciated the treat!
I highly suggest adding this book to your collection! Suzanne offers witty, entertaining stories and commentary to complement the great recipes developed by her coauthor Sara Quessenberry. I love any inspiration to do more cooking, especially for friends and family.
Peanut Butter Chip Chocolate Cookies
from “The Good Neighbor Cookbook”
(makes about 48 cookies)
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp kosher salt
2 sticks (1 cup) unsalted butter, room temp (I used salted)
1 1/2 cups sugar
2 large eggs
10 oz peanut butter chips
Preheat oven to 350 degrees. Line cookie sheet/sheets with parchment paper. I like to bake one pan at a time and save the rest of the dough in the fridge because they are so good fresh out of the oven, also it helps with portion control.
Combine flour, cocoa powder, baking powder and salt in medium size mixing bowl. Set aside.
In stand mixer or large mixing bowl, combine room temp butter and sugar. If you need to soften your butter quickly, put it in the microwave on the defrost setting and check it every 7 – 10 seconds until it’s soft but not melting.
Beat on medium speed until fluffy.
Beat in eggs, one at a time.
Slowly add flour mixture, beating on low speed until well combined.
Stir in chips on low speed.
Drop heaping tablespoons of the batter 2 inches apart on the prepared sheet pans.
Bake until the edges are firm but the middles are still soft, 10 – 12 minutes. They are best when slightly under-baked.
Remove from oven and transfer to cooling rack. Store in an airtight container for up to 2 days (like they’ll make it that long!).
“It is easy to believe we are each waves and forget we are also the ocean.”
Jon J. Muth