Peanut Butter-Chocolate Chip Cookies
The ubiquitous chocolate chip cookie. Regardless whether it’s an old-family recipe or right off the Tollhouse bag (which often is the old-family recipe), everyone seems to have some variation on the timeless classic and the keener bakers can just whip them out from scratch. Easy.
Well, I’ve never been a from-scratch gal. I’ll forget the salt or add a tablespoon instead of a teaspoon of soda. (Yes, Mom. That one’s for you.) They’re not grievous errors; in the end, you still have edible cookie. But if I have the recipe right there in front of me, I know I have a fighting chance of getting it all just right.
For my recipe, I prefer to substitute peanut butter into the mix for the extra comfort.
Ingredients
- 3/4 cup peanut butter
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (12 ounces) chocolate chips
Preparation
- Heat oven to 375 degrees.
- In a large bowl, beat together peanut butter, butter, granulated sugar and brown sugar until slightly fluffy. Mix in vanilla and eggs.
- In a medium bowl, whisk together flour, baking soda and salt. Gradually add to creamed mixture until incorporated. Stir in chocolate chips by hand.
- With a small cookie scoop (2 teaspoons), place the dough on ungreased cookie sheets, about an inch apart. Bake 10 minutes. Let sit on cookie sheet about five minutes before moving to wire rack to cool completely.
Notes
- Since I use more peanut butter, the cookies don’t flatten on their own. Leave them as mounds, or lightly flatten into thick disks before baking. Since they are very moist before cooling, you may also press the cookies slightly while they are still sitting on the baking sheet after baking.
Yields about 4 dozen cookies