After making a peanut butter chocolate chip cookie dough for my peanut butter chocolate cake, I wanted to make a version of the dough to bake off for cookies. This recipe can be doubled easily, although in my house having lots of cookie dough readily available can be rather dangerous…
Prep Time 15 minutes
Inactive Time 1 hour
Bake Time 12-15 minutes
Makes 18-24 cookies
Ingredients
1/2 c (1 stick) unsalted butter, room temperature
1/2 c each granulated sugar, light brown sugar, and peanut butter
1 large egg
1/2 tsp vanilla extract
1 c all-purpose flour
1/2 tsp baking soda
1 c semi-sweet chocolate chips
Preparation
Cream the butter and both sugars until fluffy and smooth. Add peanut butter and mix until combined well. Next, add egg and vanilla, beat well. Stir in flour and baking soda gradually until well combined, then finally stir in the chocolate chips. Place in the refrigerator for 30 minutes to firm up. After 30 minutes, using a meatball scooper or a spoon, scoop out small portions of dough onto a plate. Let chill in the refrigerator another 30 minutes.
In the meantime, preheat your oven to 325 F and prepare a baking sheet with a Silpat, parchment paper, or non-stick foil.
Drop onto your prepared baking sheet, leaving a 2-inch gap between each cookie. Bake for about 12-15 minutes or until cookies are just firm around the edges – don’t overbake – if you wait until they are brown on top, they will be too hard. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool an additional 5 minutes before digging in. Repeat for remaining batches.
These peanut butter chocolate chip cookies will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).