Peanut Butter Chocolate Chunk Cookies
Everything You Could Ask For In A Peanut Butter Cookie
Chewy center, crunchy edges and studded with chocolate… I like to make the classic potato masher mark on top just to be really authentic.
The Recipe
Makes 18 large cookies.
Ingredients:
1 ⅓ cups all purpose flour
½ t baking soda
½ t salt
10 tablespoon (1 ¼ sticks) unsalted butter at room temperature
⅔ cup plus 1 tablespoon crunchy all natural peanut butter
1 teaspoon pure vanilla extract
10 tablespoons (lightly packed) light brown sugar
1 ½ cups granulated sugar
1 large egg at room temperature
6 oz bittersweet chocolate, broken into good-sized pieces
Instructions:
Line 2-3 baking sheets with parchment paper or grease them lightly with butter or vegetable oil.
Place the flour, baking soda and salt into a small bowl and give it a stir with a small whisk or a fork and set aside.
Cream the butter, peanut butter, vanilla and both sugars together in a medium size mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
Add the egg to the peanut butter mixture and beat on medium speed until blended, about 1 minute. Scrape the bowl.
Add the flour mixture and the chocolate pieces and mix on low speed until blended, about 15 seconds. Scrape the bowl and mix several seconds more.
Chill the batter for several hours then line 2-3 baking sheets (depending on the size) with parchment paper or grease them lightly with butter or vegetable oil).
Preheat the oven to 375F and measure out heaping tablespoons (3 level tablespoons equals 1 heaping tablespoon) of the dough. Roll them into balls with your hands then. Use a fork or a potato masher to press down on the balls to create an imprint.
Place the balls 2 inches apart on the baking sheets. Bake the cookies until they are dark golden around the edges and light and puffy in the center, about 12 minutes. Let them cool on the baking sheets.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.
