Wednesday, April 5, 2017

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - made dough March 19, 2017 from Averie Cooks
This is what I would consider a staple cookie. The dough is easy to make, portion into dough balls and keep on hand in the freezer, ready to bake at a moment’s notice whenever you need a cookie fix or to gift someone with a goodie bag.

I had a peanut butter lover at work I had promised “anything peanut butter” to so I whipped up these cookies one day and baked off a batch the night before I saw her. I like this kind of cookie because, not only does it taste good (according to my peanut butter-loving coworker) but it also stays thick and doesn’t spread much. That’s all I ask for from a cookie.

1 large egg
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
heaping 3/4 cup of creamy or crunchy peanut butter (not natural peanut butter)
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the egg, butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
  2. Scrape down sides of the bowl and add the peanut butter and vanilla. Mix on medium-high speed until combined, about 1 minute.
  3. Add the flour, baking soda and salt; mix on low speed until just combined; do not overmix.
  4. Fold in the chocolate chips.
  5. Portion into golf-ball size dough balls, cover and chill or freeze for several hours or overnight.
  6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled or frozen dough balls on baking sheets.
  7. Bake for 10-11 minutes or until edges have set and middles are no longer raw. Do not overbake. Remove to wire rack to cool completely.

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