Ah, cookies. I love whipping up a batch. I always seem to have the ingredients on hand, the batter comes together in minutes and really, is there anything better than a fresh, warm cookie straight from the oven? I was craving a warm cookie the other day, and 20 minutes later I was sitting on the couch eating a peanut butter chocolate chip cookie.
I like to use chunky peanut butter for the crunch and I added chocolate chips at the last minute just for fun. Chocolate and peanut butter is such a classic combo. Using brown sugar adds a little depth of flavor and you can play around with the type of chips. For this recipe I used extra dark, but milk chocolate would also be great. If you don’t like the bits of peanut, switch to a smooth peanut butter, or if you really like a bite, add a ¼ cup chopped roasted peanuts. I love the versatility and ease of adapting cookie recipes. The possibilities are endless.
- ¾ cup chunky peanut butter
- ½ cup unsalted butter, softened
- 1 ¼ cups firmly packed brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 ¾ cups flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cup chocolate chips
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and milk until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Add chocolate chips and mix until just blended.
- Using a medium ice cream scoop or heaping tablespoons, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
- Bake the cookies, 1 sheet at a time, until lightly browned, about 11-14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.