Chocolate and Peanut Butter Cookies

Chocolate and Peanut Butter Cookies

Hello. Remember me? I sure hope so.

Has it really been since the end of June that we last spoke? As in, a few days shy of two months ago? That’s enough to make me feel sick. Where did the time go?

First of all, let me offer my sincere apologies. I’ve missed you. I’ve missed food photography. I’ve missed writing and sharing stories.

Second of all, it feels so good to be back. That’s right, I never left the kitchen or photography during the two months that I was away from here. However, the fact that I abandoned my passion, my food blog, was wrong on so many levels. This is the place where I go to escape…where I go to do what I love most…where I go to share my love with you.

So, why did I abandon one of my favorite spots for such a long time? Life…work…travels…they all got the best of me. I’m sure you can relate. The summer has been full of all sorts of work to do lists, mini getaways, and well, simply put, summer fun.

The good news is that I’m back.

The even better news is that I’m back with a plate full of these cookies to celebrate. I have lots of recipes up my sleeve that I tested over the past few months. I have even more  stories that can’t wait to be put down on paper. Oh, and the photos are a given. I can’t wait to share them with you.

Chocolate and Peanut Butter Cookies


  • 1 cup butter, melted
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup Hershey’s unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package of peanut butter chips


  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Cream together the butter and sugar in a mixing bowl until combined. Stir in the eggs and vanilla extract.
  3. Combine the flour, cocoa powder, baking soda, and salt. Slowly mix this into the butter mixture until combined.
  4. Fold in the peanut butter chips.
  5. Use an ice cream scooper to create tablespoonfuls of the batter. Place on the prepared baking sheet 1-2 inches apart.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

What has been your favorite part of summer?

*Recipe adapted from

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  1. Jen, your photographs are breathtaking. Glad to see you're back in action. Like you, I took a break from blogging for the better part of the summer. That's what summer is for!

    Can't wait to see what simple-yet-beautiful ideas you have up your sleeve. I'm a total fan :)

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