Peanut Butter Chocolate Chip Cookies

 

I maintain you are never too old for cookies and this recipe is one I make a lot. I love the combo of peanut butter and chocolate and these are the perfect example of that combination.

 

 

I also love that this recipe makes between 8 and 10 cookies which means I can eat them before they get stale and if I do binge on them it still isn't too bad.

You will need to flatten the cookies out like show in the pictures, I just use the bottom of a drinking glass that I dip into sugar between cookies. That brings us to the only down side of this recipe that I can really find- if you forget to do this step the cookies will stay in ball shapes and not spread at all. This is not a horrid thing it just means they take a bit longer to cook to get the centers done, making it easy to overcook the outside of them.

You will want both the butter and peanut butter at room temperature before you start beating them with the hand mixer. As a note I do use salted real butter in this recipe as well as in most of my recipes.

I do recommend using a cookie scoop like this one whenever you are making drop cookies. It makes it so much easier to get all the cookies the same size. This is important to getting them all baked the same amount. 

You can find a downloadable/printable version of this recipe here.

Peanut Butter Chocolate Chip Cookies

3 Tablespoons creamy peanut butter, room temperature

2 Tablespoons butter, softened (at room temperature)

3 Tablespoons dark brown sugar

1 Tablespoon granulated sugar

1 egg yolk

¼ teaspoon vanilla extract

6 Tablespoons all-purpose flour

¼ teaspoon baking soda

a pinch of salt (I use Kosher salt)

½ cup chocolate chips

additional sugar for flattening

Preheat the oven to 350° F.

Line a large cookie sheet with parchment paper and set aside.

In a medium size bowl beat together the peanut butter and the butter until smooth and combined.

Add both the sugars to the butter mixture and cream together until smooth. 

 

 

 

 

Add the egg yolk and vanilla extract and beat again until well combined

In a small bowl mix together the flour, baking soda, and salt. Add the flour mixture to the butter mixer and carefully mix until well combined.

Carefully mix in the chocolate chips being careful not to break them too much.

Using a cookie scoop portion the dough into balls and place them on your prepared cookie sheet.

Dip a drinking glass into the additional sugar and use to flatten the cookies. Be sure to dip it back into the sugar between each cookie. This will not only ensure that the cookie doesn't stick to the bottom of the glass but it will give your cookies a light dusting of sugar that is very pretty and will add a tiny bit of crunch when you bite into them.

Bake at 350° F for 9 to 10 minutes.

 

Remove from the oven but leave the cookies on the pan for another 10 minutes to set up a bit. At the end of this time transfer them to a wire rack to cool completely before placing in an airtight container to store. (or just eat them before anyone else sees that you made cookies LOL)