Saturday, December 8, 2012

Peanut Butter Chocolate Chip Cookies

There is no doubt about the two most popular cookies in our house--peanut butter and chocolate chip (not necessarily in the order).  So I am ashamed of myself that it took me so long to put those two together to make the ultimate cookie.  Peanut butter chocolate chip cookies are now officially the new favorite cookie in this house!  Well, we have a lot of favorite cookies.  But these are right up there!

What's not to love about these cookies?  Soft, chewy, peanut butter cookies get an upgrade with the addition of chocolate chips.  It was just meant to be!  I made a double batch of these amazing cookies for a tailgate party a few weeks ago.  I was hoping to be able to take at least a few of them back home to enjoy.  No such luck.  I could only sit back and watch them quickly disappear.  My mistake was actually telling people these were peanut butter chocolate chip cookies.  I should have gone with vegan organic prune cookies.  Rookie mistake!

If you have checked out my low carb peanut butter cookies (and if you haven't, you should!), you might remember that I have had problems in the past making peanut butter cookies with flour that turned out right.  So I was a little nervous to try these cookies, especially since I was making them for others and needed them to be good.  Fortunately, they worked out great!  The texture was perfect.  These had a crispy edge with a moist, chewy center.

And as I mentioned, they were a huge hit!  Everyone loved them.  And although I didn't get to take any back home, I guarantee it will not be the last I see of these tasty cookies!  Peanut butter cookies and chocolate chip cookies can look forward to a long and happy life together!

Peanut Butter Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.

Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.

makes about 18 cookies 

Recipe from How Sweet It Is

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