Tuesday, January 22, 2013

Pinterest Recipe: Peanut Butter Chocolate Chip Cookies

When two of the best things in the world (peanut butter and chocolate) collide, it can be magical. That's about the right adjective to describe these cookies.

Peanut Butter Chocolate Chip Cookies 

1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (225 grams) crunchy or creamy peanut butter
1 1/4 cup (225 grams) brown sugar, packed
1 teaspoon vanilla extract
1 large egg
2 cups (250 grams) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (200 grams) semi-sweet chocolate chips

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
  3. In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined.
  4. Scoop into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
  5. Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.

Usually when I make cookies my dough doesn't come out nearly as perfectly. But in this recipe, the dough couldn't have been more beautiful. It was perfectly doughy and easily rollable to make round, gorgeous cookies.

The cookies came out soft, chewy and delicious. I'm definitely writing down and saving this recipe for later!

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