The frightening thing about these cookies...one is never enough! Something about that peanut butter, chocolate chip combination makes these big guys irresistible. Oh, and if you like big, soft cookies, then again, you'll LOVE these! They don't last very long in our home...
Peanut Butter Chocolate Chip Cookies {Fresh Everyday by Sara Foster}
INGREDIENTS: {Makes about 2 dozen 3-inch cookies}
- 8 Tbsp. {1 stick} unsalted butter, softened
- 3/4 cup creamy peanut butter {I really like Trader Joe's creamy organic with no sugar}
- 1 cup packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup semisweet chocolate chips
DIRECTIONS:
- Pre-heat oven to 350 degrees and line two baking sheets with parchment. I like to just re-use the first baking sheet, but if you want to save on time, go ahead and use two.
- Cream the butter, peanut butter, and brown sugar together in a large bowl with an electric mixer on high speed until fluffy. Add the egg and vanilla and mix until all the ingredients are combined
- In a separate bowl, stir the flour, baking soda, and salt together. Stir the flour mix into the peanut butter mix until the flour is no longer visible. Stir in the chocolate chips.
- Here comes the part that makes these cookies BIG! Scoop the dough with a 1/4-cup measure or large scoop and drop onto the prepared coo sheet, leaving 3 inches between the cookies. I like to gently flatten the cookies with the palm of my hand, but the recipe calls for using a fork to make the pattern of a traditional peanut butter cookie. Do what you like!
- Bake the cookies on a center rack for 15-17 minutes, rotating the pans halfway through for even baking, until the cookies are lightly golden brown. {I like to undercook these just a little, so they stay soft}. Let the cookies cool on the baking sheet for 5 min. before transferring them to a wire rack.
Simple ingredients
The mixer at work!
My favorite part...chocolate!!!
Can I have some? Please?
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