I've made a lot of cookies in my life, and I have to say these are my favorite. They're also my husband's favorite, and he actually gets upset when I bring them to work, because it means he doesn't get to eat all of them. I don't blame him though. They're addictive, and they have the melt-in-your-mouth quality of all the best peanut butter cookies, but with both chocolate and peanut butter chips for texture. They truly celebrate the awesomeness of peanut butter.
This recipe makes a ton of cookies, so feel free to cut it in half. I doubt anyone will complain about having extra of these cookies lying around though.
Peanut Butter Chocolate Chip Cookies
(Recipe slightly adapted from Taste of Home)
- 1 cup unsalted butter
- 1 cup creamy peanut butter (I'm not sure if this works with the natural kind)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 6 oz (1/2 package) chocolate chips
- 6 oz (1/2 package) peanut butter chips (you can also use 1 full package of peanut butter chips instead of the chocolate chips, which I sometimes prefer)
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or leave ungreased.
- In a large bowl or stand mixer, cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Combine the flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture and beat until combined.
- Stir in chocolate chips and peanut butter chips. Drop by rounded tablespoonfuls onto baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks.
No comments