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Peanut Butter Chocolate Chip Cookies

March 1, 2016

I don’t think I’ve made peanut butter cookies in my adulthood that I can remember. I gave these a try to send off to a friend post-surgery.  I did the unholy cookie mistake of cooking them a hair too long.  They were still soft in the middle, but a tiny bit hard on the bottom.  The recipe was fairly good.  I had another from Brown Eyed Baker that I was debating between too so I might try that one next time.  Note that one is about double this recipe.

I sprinkled the cookies with sea salt after baking them and it really didn’t stick much.  Next time I’d sprinkle before baking as modified below.

IMG_4811

INGREDIENTS:
1 1/3 cup all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp sea salt, plus more for sprinkling
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 tbs honey
1 egg plus 1 egg yolk
1 tsp vanilla extract
1 tbs plain Greek yogurt or sour cream
1 1/2 cups chocolate chips (can use mini chocolate chips)

PROCEDURE:

1) In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

2) With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth.

3) Next beat in the egg, honey, vanilla, and yogurt until combined into the butter mixture.

4) Add the dry ingredients slowly into butter mixture and beat on low-speed just until combined. Gently stir in the chocolate chips.

5) Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.

6) Preheat oven to 350 degrees F.

7) Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Sprinkle with sea salt.  Bake for 7-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.

NOTES:
-Cookies may appear underdone in the middle, but they will become more firm as they cool. It’s important to allow them to cool a few minutes before removing them from cookie sheet.
-If you are using all-natural peanut butter, try adding in another 1/2 tablespoon of flour, as cookies tend to spread too thin when baking with all-natural peanut butter.

image

IMG_4812

Source: Ambitious Kitchen

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