I purposely scheduled my official anatomy ultrasound late in the afternoon. As my coworkers were dying to know what we were having, this appointment time made it possible for me to go straight home and prepare a little announcement before blabbing to everyone at work, therefore eliminating my excuse to make/consume cookies. Even though everyone already "knew" it was a girl (I am definitely carrying like it's a girl), they could not wait to see if basic women's intuition and the old wives were right.
To make the big announcement I put some cookies in a basket, wrapped in regular sandwich bags and tied with simple pink ribbon. Of course, they were arranged much more perfectly than is displayed in the picture...until the 2-year-old started messing with them. Sigh. The cookies were accompanied by these little inserts I made:
What better flavors to represent pregnancy than peanut butter and chocolate? Ladies and gentlegays, behold:
Emily's Favorite Peanut Butter Chocolate Chip Cookies
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) melted butter, cooled to room temperature
- 3/4 cup firmly packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 cup (plus more) Ghirardelli semi-sweet chocolate chips
Sift dry ingredients together.
Using a mixer, cream butter and brown sugar together until light and fluffy. Add the egg and vanilla. Stir in the peanut butter and mix thoroughly, then gradually add the dry ingredients until the ingredients are mixed thoroughly. Mix in a cup) of the Ghirardelli semi-sweet chocolate chips. Then add more chocolate chips if you have a sweet tooth like me.
Cover and refrigerate dough for 30 minutes, or until firm.
When dough has hardened, preheat oven to 350 degrees and grease 2 cookie sheets.
Roll the hardened dough into balls and press flat with a fork, making criss-cross patterns on each cookie. Bake for 12-15 minutes. The cookies should be lightly browned. Transfer baked cookies to a rack and allow them to cool.