I once had a peanut butter chocolate chip cookie at a local restaurant in the town I grew up in.
It changed my life forever.
After that day, it became my mission to perfect a peanut butter chocolate chip cookie recipe.
It took many a flop for me to get to where I am today. I tried several recipes I found online and none was peanut-buttery enough. So I tinkered with this and that and I think I’ve got a good thing going. The trick is to put in A LOT of peanut butter. Shocking, I know. Also, take the cookies out of the oven before they look done. I mean it. If you leave them in there until they look done, they will turn into bricks. And no one likes to eat peanut butter chocolate chip bricks.
If you want to become instantly popular among your younger sister’s high school pals, I would suggest making these cookies. After I made the cookies for the youngsters the first time, I was hit up for a double batch almost every time they came over. I nearly broke my mixer once when I received a triple batch request.
There were never any cookies left by the time Eugene’s friends went home.
Here’s how to become instantly popular among your sister’s friends:
Assemble butter, peanut butter, sugar, light brown sugar, eggs, all-purpose flour, baking soda, baking powder, salt, and chocolate chips but NOT vanilla extract. I don’t know what that was doing there.
1) 1 stick of unsalted butter, softened
2) ¾ cup of peanut butter
3) 1/3 cup of light brown sugar
4) 2/3 cup of sugar
5) 1 egg
6) 1 ¼ cup all-purpose flour
7) ½ teaspoon baking powder
8) ½ teaspoon baking soda
9) ¼ teaspoon salt
10) 1 cup chocolate chips (preferably 60% bittersweet)
Preheat oven to 375 degrees.
Measure out the first 4 ingredients and throw them into a mixing bowl.
I would highly recommend spraying your measuring cup with cooking spray to help that peanut butter slide right into the bowl. Keep a spatula handy in case the peanut butter gets pesky.
Cream the butter, peanut butter and white and brown sugars until light in color.
Add the egg and mix until incorporated.
Sift together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture and mix until just combined.
Stir in chocolate chips by hand. I would have taken a picture but I was stirring.
Drop the dough onto a baking sheet using a large spring-loaded cookie/ice-cream scoop for even cookies. Press down to flatten the cookies to ¾” thick. The cookies should be about 3″ in diameter. If you only have a medium size cookie/ice-cream scoop like the one pictured above, your cookies will be about 2″ in diameter. Press any straggler dough into the sides of the cookies so they look prettier and more uniform when they come out of the oven.
Bake for 8-12 minutes (depending on your scoop size) or until just barely starting to brown. The cookies will look underdone. Let the cookies cool for 5 minutes on baking sheet and then serve or finish cooling them on wire rack.
I tidied up the edges of the dough for the cookies on the left and neglected to do so for the batch on the right. The ones on the left are much more attractive. However, I over-baked the cookies on the left and the ones on the right were just right. You really have the watch these suckers. The MOMENT you see just a hint of brown on the cookies, remove them from the oven to cool IMMEDIATELY.
I mean it.
You’ll thank me.
Y’all eat up,