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.
Peanut Butter Chocolate Chip Cookie
- 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.