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Chewy Peanut Butter Chocolate Chip Cookies
Chewy Peanut Butter Chocolate Chip Cookies
- Recipe Submitted by Cannoli_Lover on 12/18/2015
Category: Cookies, Kids
Ingredients List
- 1 egg, room temperature
- 1 cup dark brown sugar, packed
- 3/4 cup heaping cup peanut butter
- 1/2 cup butter or margarine, softened to the point of melting
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions
In a large bowl, cream the heck out of your egg, brown sugar, peanut butter, butter, and vanilla. The mixture should turn so fluffy you’ll want to die. When this has happened (about five minutes of vigorous beating)
Add flour, baking soda, and salt–mix in until just incorporated.
Fold in your chocolate chips like you would fold a baby’s laundry–gently, quietly, and gracefully.
Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking. Tip: If you are like me and don’t wait for anything longer than it takes to watch an episode of Chopped, you can also stick the bowl in the freezer for 45 minutes prior to baking, watch Chopped, and come back.
After your dough is chillier than a December penguin, preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of gorgeous dough. You will want to mound these higher rather than wide in order to create that tall, droolworthy puffiness you desire. Place dough mounds 2 inches apart on prepared cookie sheet.
Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop to create that awesome soft chewiness you’re looking for.
Add flour, baking soda, and salt–mix in until just incorporated.
Fold in your chocolate chips like you would fold a baby’s laundry–gently, quietly, and gracefully.
Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking. Tip: If you are like me and don’t wait for anything longer than it takes to watch an episode of Chopped, you can also stick the bowl in the freezer for 45 minutes prior to baking, watch Chopped, and come back.
After your dough is chillier than a December penguin, preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of gorgeous dough. You will want to mound these higher rather than wide in order to create that tall, droolworthy puffiness you desire. Place dough mounds 2 inches apart on prepared cookie sheet.
Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop to create that awesome soft chewiness you’re looking for.
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