Last week I debuted my first post as part of Mini Chef Mondays, a weekly series I’m co-hosting with 11 other bloggers. Our three-year-old E helped me make Super Easy Salsa (or maybe I should say I helped her!) and it was a lot of fun cooking together. This week I decided to make something sweet, and E quickly volunteered to be my helper again. I love how much fun she has cooking with me. I know we’re making lots of memories, and she learns a lot along the way.
We love peanut butter in our house, so we decided to make double peanut butter chocolate chip cookies.
Double Peanut Butter Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- Preheat the oven to 375 degrees.
- In a mixer, cream the butter, peanut butter, sugars, egg, and vanilla until smooth and fluffy.
- Mix in the flour.
- Add in salt and baking soda, mixing well on medium.
- Stir in all the chips.
- Using a small cookie scoop, put dough evenly on a cookie sheet (I like to line mine with a silicone mat or parchment paper).
- Bake at 375 degrees for 10 minutes, or until cookies are slightly browned on top. Cool on a wire rack for 10 minutes. Enjoy!
And, like last week, here’s a step-by-step photo guide to show your little helper if you’d like to make these with your kiddo(s):
Add the butter and peanut butter to your mixer. We forgot to photograph these first two steps, but I did catch E cleaning off the peanut butter spoon for me – so helpful!
Add in the white sugar.
And the brown sugar. I like to dump the contents of the cup into the mixing bowl, but E prefers to slowly sprinkle it out using her finger (and then she recommends licking all the sugar off your finger once you’re done).
Add the vanilla next.
Then add one egg, and…
Turn on the mixer to medium speed. Mix everything until it’s smooth and fluffy.
Add in the flour. I let E fill up the cups, which took a while, but it was a great project for her and she was really proud of her hard work. Baking with little ones takes longer but it’s so worth it, and they learn a lot along the way!
Mix the flour in well. As a side note, you might want to watch as your child turns on the mixer so that he/she doesn’t turn it on high and sprinkle flour everywhere. Not that it happened to us, or anything.
Next add in the baking soda (notice her newly floured outfit – it’s a baking fashion statement).
Add in the salt.
Then add in a half cup of each of the three kinds of chips: peanut butter chips, milk chocolate chips, and semi-sweet chips. Be sure and taste some of each, to make sure they’re sufficient for use in the cookie. You might need to have several tastes to be sure.
Stir the chips in well so they’re spread evenly through the dough.
Then, get out your medium cookie dough scoop. If you don’t have one, get one. It will change your baking life. It makes it SO easy to have equal sizes of cookie dough balls, and kiddos think it’s a lot of fun to use.
Just scoop up some dough (I helped with this part most of the time).
Then place twelve balls of dough evenly on your cookie sheet. This part is easy for even little hands to do.
This is a great opportunity to let your kiddo do some counting – E decided to find out how many cookies we were putting on the cookie sheet. Turns out there were 12!
Bake for 10 minutes… and then…
Cool on a cookie rack for 10 minutes. Enjoy!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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