Disclosure: This post is sponsored by Whole Foods Market. The recipe and opinions are 100% my own.
My Mom is one of these strange creatures that says “regular chocolate chip cookies are boring.” I don’t know what planet she comes from, but that’s where we part ways. This Mother’s Day she said she wanted a “nice cookie.” I asked “what does that mean exactly?” She said “I don’t know, maybe something with peanut butter and chocolate chips.”
Recently Whole Foods Market sent me a gift card to spend in store. I thought why not get something for my Momma? There are soooo many options to choose from and I can make her those cookies she’s requesting (Whole Foods Markets have really yummy Whole Trade 365 Everyday Value® Milk Chocolate Chips). I could also boost her morning buzz with Whole Trade Organic Café la Dueña. This balanced, sweet and chocolaty blend is made with beans harvested by an all-female coffee co-op in Peru, supporting equal employment opportunities for women. Then there is the wonderful selection of *Whole Trade® flowers all Whole Foods carry. I think I’ll personalize a bouquet for her. Here is a little chart on what each flower means. I always get confused. Happy Mother’s Day to my Mom and yours or you!
- Light red carnation – admiration
- Alstoemeria – aspirational
- Calla Lilies – regal
- Gerbera daisies – cheerful
- Pink Roses – appreciation
Ingredients for Chocolate Chip peanut butter cookies:
- 1/2 – cup creamy peanut butter
- 8 – tablespoons butter (room temperature)
- 1/2 – cup sugar
- 1 – cup DARK brown sugar (packed)
- 2 – extra large eggs
- 3 – teaspoons vanilla extract
- 1 – teaspoon almond extract
- 2 1/2 – cups flour
- 1 – teaspoon baking soda
- 1/2 – teaspoon salt
- 12 – ounces semi sweet chocolate chips
- In a mixer add in peanut butter, butter, sugar and brown sugar. Mix on medium speed until creamy and smooth.
- Add in eggs and continue mixing until combined.
- Next add in both vanilla and almond extract. Mix to combine.
- In a separate bowl sift together flour, baking soda, and salt.
- Then gradually pour the flour mixture into the creamy butter/sugar mixture while the mixer is running on low.
- Add in chocolate chips. Mix until completely combined.
- Scoop out a heaping 1/8 cup and slightly mold in your hands.
- Then place each molded cookie on a cookie sheet lined with a baking mat.
- Place the cookie sheet in the fridge for 30 minutes.
- Preheat oven to 375 degrees fahrenheit.
- Remove cookie sheet from fridge and place in the oven
- Bake cookies for 15 to 16 minutes or until edges are golden.
- Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.