Peanut Butter Chocolate Cookies

Bernice Baran
Feb 20, 2018
2 min read

Hello friends... It's been awhile.

I've been slacking on my posts lately butttttt I haven't been slacking on my eating. Do calories even count on cruises?!

Anyway, when I was on whole30 I was really craving peanut butter, which is odd because I don't normally eat much peanut butter. So to satisfy my craving, I made peanut butter chocolate chip cookies. It took me a few tries to get these just right and let's just say I ate way more than I should have...I even ate the first batch, which according to my husband weren't "worth the calories". But after a few tries, these my friends, are worth the calories! Crisp edges with a soft, chewy center and the perfect hint of peanut butter.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Yields: ~20 | Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes

INGREDIENTS:

½ cup butter, softened
½ cup peanut butter
1 egg + 1 yolk
2 tsp. vanilla extract
1 ¾ cup all-purpose flour
½ cup granulated sugar
1 cup brown sugar
1 tsp. baking soda
1 tsp. salt
1 cup chocolate chips*

*I used half semi-sweet mini chocolate chips and half milk chocolate chips.

DIRECTIONS:

Cream butter with peanut butter and sugars with paddle attachment in stand mixer.
Add in egg, yolk, and vanilla, beat until well combined.
Combine wet ingredients with flour, salt, and baking soda, until well combined.
Add in chocolate chips and let set in the refrigerator for a couple hours.
Remove from fridge and preheat oven to 350F.
Scoop out preferred size of cookie dough and press down with fork in a criss-cross pattern.
Bake for 8-10 minutes, until edges are golden brown and center is still soft.
Cool on tray for a minute and transfer to cooling rack.
Store in airtight container for a few days.

LOVE NOTES

I use a stand mixer with a paddle attachment but you can also use a hand mixer, you just might not be able to use the whisk attachments once it becomes a dough.
There's no reason for mixing my chocolate chips, that's just what I had at home but you can use whatever. I prefer using semi-sweet or dark chocolate so they aren't too sweet.
You can also make these cookies without letting them set in the fridge but I found that they're less chewy and the peanut butter flavor is not as strong.
You can also let them set in the fridge over-night.
For more evenly baked cookies, press them down flatter; for softer/gooey centers, leave them a little taller when baking.
When storing, I like to add a slice of bread to the container. This allows the cookie to take the moisture from the bread and not dry out.

Thanks for reading and I hope you guys enjoy these cookies as much as I did. If you have any questions or suggestions, please let me know down below! As always, have a blessed day my friends!