Peanut butter is your friend

Who says you can’t have peanut butter anymore? It hurts me that peanut butter sales have dropped since the salmonella scare came out. If people just paid a little attention to the news, they’d know that the peanut butter came from one specific plant in Georgia, and that 99% of the peanut butter available in this country is fine to eat. What about all those kids out there who want Fluffernutters?

We’re lucky that we have Teddie in our markets. It is absolutely the best peanut butter I’ve ever had — the best —  and it’s the natural kind, no junk in it, just peanuts and salt (you can even buy it unsalted). And it’s made right here in Everett, MA.

So, peanut butter, semi-sweet chocolate chips from Trader Joe’s in the pantry…. you know what I’m thinking?


1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1/2 cup cane sugar
1 egg
1 cup natural creamy peanut butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup all-purpose flour

Heat oven to 375 degrees F, line a couple cookie sheets with parchment paper (or butter the pans). Prepare the cookie batter first. In a mixer, mix the butter until it is soft and creamy. Then add both the brown and cane sugar, until it is well mixed. After that is mixed, add the egg, peanut butter, vanilla, baking soda, and salt. Finally, add the chocolate chips. Fold the flour into batter, but don’t mix too well. Once the flour is folded in, scoop out spoonfuls of dough, and place them on the prepared pan. Press down with fork. Bake for 14 to 17 minutes (depending on your oven) until golden brown. Let cool on rack.

Adapted from Food Network.