Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

This is a companion recipe for a story I posted a while back.  The theory was to post them both at the same time, but that's why it's called a theory, and not a law. Peanut butter cookies can be made with or without the chocolate chips for this recipe.  The companion story can be found here, if that interests you. Either way the cookies were always a bit hit.

  • 1/2 lb unsalted butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups smooth peanut butter
  • 2 1/4 cups all purpose flour
  • 2 cups chocolate chips
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Total Time: 10 minutes to prep the dough. 20 Minutes to cook and cool.

Start by melting the butter. Yes, that's right. I melt the butter for my cookies. Not sure why it works so well for me and others tell you not to, but it does.  I use a microwave and get the butter just to the point where the butter has not more pieces. If there a few small ones, it will work fine.

Place your sugars and butter in a mixer or a bowl, and whisk to blend the mixture. Once they have combined, add you eggs, and whisk again to combine. Don't overwork the eggs, but give it enough time to come together.  

Next add the vanilla and the peanut butter and thoroughly mix, stopping to scrape down any excess peanut butter that has stuck to the sides of the bowl. 

Sift together your dry ingredients (flour, salt, baking soda) and combine to the wet mixture. Be sure all the dough is smooth and there are no lumps or stray peanut butter clumps. 

The last step for the dough is to fold in the chocolate chips. If you use a stand mixer for this you risk melting the chocolate and changing the consistency of the dough. 

Once the dough is done, it is best to refrigerate it for at least an 2 hours, but this dough is often firm enough to bake right away.

Sometimes this happens, and it really was random!

Preheat your oven to 360 degrees, and spoon or scoop out 2 1/2 oz balls of dough onto a greased cookie sheet. Bake for 8 minutes first, rotate pan in oven and cook for at least another 6 minutes. This part will vary based on your oven, so you may have to experiment.  I do not use parchment paper for my cookies as I find they have a tendency to spread out, and I like thick gooey cookies.

The other thing I have to do in my home oven is to place a empty sheet pan on the lowest rack to assist in diffusing the direct heat from the coils. This may not be necessary if depending on your own oven.

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