The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I have always been a big fan of Reese’s peanut butter cups, and these cookies are the next best thing. The combination of rich chocolate and salty peanut butter is undeniably delicious and a comfort classic. The trick to soft, chewy cookies? Don’t overbake them. The edges should just be slightly golden brown before taking them out to cool. Trust me, these cookies are easy to make and will impress even the toughest critic.
Bake time: 15 minutes
Makes: approximately 2 dozen
Ingredients:
½ cup unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
½ cup smooth peanut butter
1 egg
1 cup all-purpose flour
¼ tsp salt
¼ tsp baking soda
Pinch of ground nutmeg
½ cup chocolate chips
Method:
- Preheat the oven to 350°F and line a cookie sheet with a silicone mat or parchment paper.
- In a large mixing bowl, cream together the butter and both sugars until smooth.
- Add the peanut butter and egg and mix well.
- In a separate bowl, combine the remaining dry ingredients and then slowly blend into the wet ingredients. Fold in the chocolate chips.
- Shape the mixture into 1-inch balls and arrange them on the prepared baking sheet.
- With the back of a fork, gently flatten each ball of dough.
- Bake for 10 to 15 minutes until the edges are slightly golden. Serve with a cold cup of oat milk and enjoy!
Sydney is a BA English major, creative writing student, who has been a content contributor for The Cascade and is now the Opinion editor. In 7th grade, she won $100 in a writing contest but hasn’t made an earning from writing since. In the meantime, she is hoping that her half-written novels will write themselves, be published, and help pay the bills.
