Spring! It has sprung!!!

It's been a long, cold winter here in Houston, y'all.  I wore my long winter coat TWICE.  That's 100% more than last year.


Don't get me wrong, I actually crave the cold.  (I get weather envy when I see everyone's snow instagram pictures.)  This year, though, I was so happy to start seeing green!  The grass is greening up, my hydrangea is coming back to life...I'm soaking up every BIT of spring...before the dreaded Texas summer (102 degrees and eleventy billion percent humidity) arrives.


When my sister came to visit last month, she brought with her "springtime chocolate chips."  Does she know me, or what?!?!?  They are the cutest little chocolate chips EVER.


So happy, so springy!

I used them in a puffy peanut butter cookie dough and let me tell you...they are cute, but they are dangerous.  I think I ate 6 the day I made them.  SIX! 


No reinventing the wheel here, I used the same cookie base as I did for these Peanut Butter M&M cookies. 

Springtime Peanut Butter Chocolate Chip Cookies

{makes 20-22 cookies}

2 cups unbleached, all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 cup butter
1 & 1/2 cups dark brown sugar
3/4 cup smooth peanut butter (not all-natural)
1 egg
2 teaspoons vanilla
1 teaspoon corn syrup
1 bag springtime chocolate chips, reserve 1/4 cup

Preheat oven to 325.  Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, and baking soda.  Set aside.

With an electric mixer, cream together the butter and brown sugar until light and fluffy.  Beat in the peanut butter until combined.

Add the egg, vanilla, and corn syrup, beating until mixed well, scraping down the bottom and sides of the bowl as needed.

In two additions, beat in the flour mixture on low speed.  Mix just until combined.

Reserve 1/4 cup of the chocolate chips, folding the remainder into the batter.

Scoop the dough onto the prepared sheets using a 2 tablespoon cookie scoop.  Press a few chocolate chips onto the top of each cookie.

Bake for 11 minutes.  (The cookies will not spread.)  Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Happy Spring!