To me, an ideal Sunday includes at least one of the following: (1) a long, lazy breakfast (2) staying in my pajamas until noon (or later) and (3) baking. I am thrilled when I am able to do just one of these Sunday activities. However, when the stars align just right and my Sunday includes all three…pure joy.
These particular Sundays are so wonderful because they serve as my own form of therapy. For those who don’t know, I am a high-strung, fast-paced person who spends much of my time making lists, organizing schedules, and worrying about pretty much everything. These lazy Sundays give me a chance to slow down and unwind. My long, leisurely breakfast is spent sipping coffee, browsing cookbooks and creating recipes (all while in my pajamas, of course.) When I’m ready, I make my way into the kitchen to begin working on that day’s creation. I am able to take my time and be creative.
See, I have this…issue…where I just CANNOT follow a recipe exactly (even if it’s a recipe that I wrote.) In all other aspects of my life, I am the ultimate rule-follower. I have always been terrified of getting in trouble or not following the rules. Cooking/baking is the small way that I rebel against my rule-following nature, as I take liberties with ingredients, quantities, cooking times and methods.
Lazy Sunday baking gives me the opportunity to fully engage in this recipe rule-breaking habit, as I can take my time and let my creative juices flow as I experiment with my culinary concoctions! There is no pressure, no rush. It’s so easy to let things that we enjoy become sources of stress rather than of relaxation. Week-night baking, for example, is usually done while I cook dinner, prepare the next day’s lunch, clean my apartment, etc. This type of baking is typically a means to an end, and is not a relaxing activity. Sundays remove that stress, allowing me to enjoy the process and fully cherish my favorite activity.
Last Sunday was one of these perfect lazy Sundays. Nick had an exam the following day, so I knew I wanted to make a treat for him to share with his classmates. Because it was a morning exam, I planned on baking some sort of breakfast fare like muffins or a quick bread. However, I ended up doing a total 180 and decided to make cookies instead. I figured cookies would make students feel better after a three-hour exam than a muffin. Also I was craving cookie dough.
I decided to make with some variation of peanut butter cookies because I thought that the protein in them would be good for Nick and his classmates’ post-exam brain recovery. I have not taken a science class since high school so have literally no idea if this would actually help in any way. Regardless, my mind was set. Rather than make a traditional peanut butter cookie (boring), I came up with a chocolate chip + peanut butter cookie hybrid. This recipe is NOT a traditional peanut butter cookie with a few chocolate chips thrown in. This is more of a a chocolate chip cookie with some peanut butter thrown in. If you get the difference.
I love these cookies because they are not overwhelmingly peanut buttery. They contain just the right amount of peanut butter’s salty, nutty flavor and rich, creamy texture. A chocolate peanut butter combination can never really go wrong, and these cookies are no exception.
- 1 cup creamy peanut butter
- ½ cup butter, softened
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 1 egg
- 3 Tbsp milk
- 1 tsp real vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups chocolate chips (I use semi-sweet)
- Preheat over to 375 degrees. Line cookie sheet with parchment paper.
- In a large bowl, mix together the peanut butter, butter, white sugar and brown sugar with an electric mixer for 1-2 minutes. Add in the egg, milk, and vanilla.
- In a separate bowl, mix together the flour, baking powder and salt.
- Mix in half of flour mixture to the peanut butter mixture. Once incorporated, mix in the other half. Fold in the chocolate chips.
- Spoon out dough onto cookie sheet, about 2 inches apart on prepared cookie sheet.
- Bake for 8-10 minutes or until light golden brown. Let sit 2 minutes on cookie sheet and then place on cooling rack.