Cranberry peanut butter chip cookies

If you looked in my freezer right now, you’d think the zombie apocalypse was imminent. Remember on Wednesday, when I said we were feeling a little cabin fever? Well for me, that has translated into baking All. The. Things. Look into that chest freezer, and you’ll find biscuits, bread, pancakes, cookies, and cookie dough!

Yes, I said cookie dough. I have a little secret that makes me seem like the best hostess, wife, granddaughter, etc. Since we’re talking honesty here, baring secrets and all, I might as well be completely honest. I did hesitate sharing this secret with you. You see, I do like to be the best, and if I tell you, you’ll soon be the best hostess, wife, daughter, etc, too. So, you have to promise to keep on thinking I’m awfully awesome, ‘kay?! ‘Cause now my family knows the secret too.

Ok, now that we have that out of the way, here’s the secret. I get to wow people with fresh baked cookies, because I keep some of my doughs in the freezer. Here’s what you do, roll the cookies into balls as usual and place them slightly apart on a parchment lined cookie sheet (don’t skip the parchment, she says from messy experience). While you’re baking the rest of the cookies, put the cookie sheet into the freezer and the freeze for an hour. After an hour, you can package the dough balls up without fear that they’ll stick together. Then when unexpected guests show up or you want to give a tasty treat to someone, just pop them in the oven at the regular baking temperature, and increase the baking time by about a minute. Now this doesn’t work for all cookies, and may change the texture of them slightly, but not when it comes to these delicious cranberry and peanut butter cookies.

Even from frozen, these cookies are soft and delicious, staying soft even on days two and three. Peanut butter and cranberry, may be my new favorite flavor combination. And add in a hint of cinnamon, well, that’s just winning!


Cranberry peanut butter chip cookies

Cranberry peanut butter chip cookies

Adapted from the Little Big Cookies Book

2 cups flour
½ teaspoon soda
⅛ teaspoon salt
1 teaspoon cinnamon
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar
½ teaspoon vanilla
2 eggs at room temperature
heaping ½ cup of dried cranberries, coarsely chopped
¾ cup peanut butter chips

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, soda, salt, and cinnamon. Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy. Add vanilla and eggs, mix well, scraping sides of bowl. Slowly add dry ingredients. Mix in cranberries and peanut butter chips by hand.

Roll into 1-inch balls and place on parchment lined cookies sheet. Bake at 350 degrees for 10 – 12 minutes. Let cool slightly on pan before removing to wire rack to cool completely. Store in airtight container up to 4 days.


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