Thursday, February 26, 2009

Peanut Butter Chocolate Chip Cookies

When the most recent issue of Everyday Food arrived in my mailbox the other day, I tore out this recipe so fast and made it the next night.

I don't usually cook or bake with peanut butter since Ryan is allergic, but I really couldn't help myself. These things are SO GOOD!

They are slightly denser than most cookies I make (similar to the zucchini-chip cookies I've made) but they are good. Really good. Really, really good.

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup peanut butter (I used chunky but I don't think it matters)
  • 4 TB (1/2 stick) unsalted butted, room temp
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 8oz semisweet chocolate, cut into chunks
Preheat oven to 350.

In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chips.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Yields approximately 36 cookies.


  1. How dare you post something like this when I'm thinking of giving up sweets for lent! They look amazing.

  2. I'll have to try these. My DH loves peanut butter. Have you looked into substituting sunflower butter (sold at Whole Foods) for the peanut butter?

  3. These look good!

    (Pssst....check out my blog...)

  4. Love the bokeh on the top shot of the cookies! ;-)


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