Home > Recipes > Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

In popular American cuisine, the beloved combination of peanut butter and chocolate is right up there with country fried steak and green beans.

The classic peanut butter cookie is thick, crunchy, and a bit clunky. These cookies pack a powerful peanut punch, but have the texture and appearance of chocolate chip cookies: not terribly thick, with soft centers and cruncy edges. Add either milk chocolate or semisweet chocolate chunks or chips. Peanut Butter CCCs holler for a tall, cold glass of milk.

Ingredients:

• 4 ounces (1 stick) unsalted butter, softened
• 2/3 cup creamy peanut butter
• 3/4 tablespoons packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoons vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/3 cup (8 ounces) semisweet chocolate chunks or chips
• 1 cup (2 1/2 ounces) dryroasted peanuts, coarsely chopped
• Makes about 32 cookies

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, using an electric mixer, beat the butter, peanut butter, sugars, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Using about 1 tablespoon of dough for each cookie, gently shape the dough into balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for about 12 minutes, or until the cookies begin to color (you'll have to look carefully). Do not overbake. Let sit for 2 minutes, then transfer to wire racks to cool completely.