Peanut Butter Chocolate Chip Cookies
Happy 2014 everyone!!! This year has been crazy busy. My sister is getting married this weekend and Matt and I got a puppy last weekend! So much excitement that I haven’t been blogging nearly enough. But now I have a whole new topic to talk about… puppies!!! Puppy treats, puppy training…. any advice? We are kind of learning as we go and a training book is on its way from Amazon. Anyways… Back to these cookies!! I found this recipe on Pinterest awhile ago and finally got a chance to try it. I took out the peanuts in the original recipe and added chocolate chips. Obvi.
These were the first cookies I made in 2014 and I think they were a good indicator of how the year will go. Looks like your standard cookie, has crisp edges but an amazingly chewy center, and leaves you wanting more! Try not to eat the dough… because like most doughs, you won’t stop. I think you should probably make this for a super bowl party you are going to. Everyone will look and them and think “oh boring cookies….” then BAM!! They won’t know what hit them. Okay lets make these bad boys!
Bake and enjoy!!Print
- 2½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups granulated sugar
- 1¼ cups packed dark brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 3/4 cups creamy peanut butter
- 1 Tablespoon vanilla extract
- 1 cup chocolate chips
- Preheat oven to 300ºF and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand-mixer fitted with the paddle attachment, combine the white sugar, brown sugar, and butter and beat until grainy. Add in the eggs one at a time, beating between each addition, then add the peanut butter and vanilla, beating until fluffy. (The dough will be very soft.)
- In three portions, add the dry ingredients to the wet, mixing between each addition just until combined. (Be careful not to overmix.) Stir in the chocolate chips.
- Scoop out the dough into 2-3 Tablespoon portions, rolling each portion into a ball. Position the balls of cookie dough roughly 2 inches apart on the lined baking sheet.
- Bake for 20 to 22 minutes, or until the edges are golden. The centers may not look finished but they will continue to cook once removed. Remove the baking sheet from the oven and allow the cookies to cool while still on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool.