Well I finally feel like I’m getting back into the swing of things, I think! Carter Pierce arrived 12 weeks ago and is such a sweet baby. It’s been a big adjustment getting to know him and dealing with the pure exhaustion that comes with a newborn baby, but we are starting to get into somewhat of a routine and I’m so grateful for that.
Having a baby certainly keeps me extremely busy and uses up almost all the time and energy I have in each day. It’s been challenging not being able to do some of the hobbies that I love to do such as baking and blogging. However, I’m trying to carve out time when I can to accomplish both of these things to try and keep my life somewhat balanced.
I hadn’t had peanut butter cookies in a really long time, and was out of eggs so I thought I was out of luck. But then I googled “peanut butter chocolate chip cookies without eggs” and actually found a recipe that turned out to be delicious. I did make a few alterations to the recipe myself, but was really happy with the results. So if you are finding yourself in need of cookies one day, but are out of eggs, this is a great option!
Peanut Butter Chocolate Chip Cookies
1/2 cup of brown sugar
1/2 cup of granulated sugar
1/2 cup of creamy peanut butter
1/2 cup of butter
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-2 Tablespoon(s) milk
6 oz. chocolate chips
Heat oven to 375 degrees. Mix together sugars, peanut butter, vanilla extract and butter until smooth. In a separate bowl mix together the flour, salt, baking powder and baking soda. Slowly add the dry ingredients into the wet mixture. Once combined, add milk (a tablespoon at a time) until the dough is no longer crumbly and comes together. Stir in chocolate chips. Roll the dough into balls and use a fork to create the indentations on the top of the cookies. Bake in the oven for 9-11 minutes.