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Peanut Butter Chocolate Chunk Cookies




Source of Recipe


Meryl from Mimi's


Recipe Introduction


Meryl's notes: lPEANUT BUTTER CHOCOLATE CHUNK COOKIES

These were great - totally addictive! The dough was a little crumbly, but that could be because I added an extra 1/4 cup peanut butter. I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp - I preferred the rounded Tbsp - they were thicker and moister.
*(Note: If using unsalted peanut butter, add about 1/4 tsp salt).


List of Ingredients





PEANUT BUTTER CHOCOLATE CHUNK COOKIES
INGREDIENTS:
1/2 cup unsalted butter (room temperature)
3/4 cup chunky peanut butter (I used 1 cup creamy, lightly salted natural peanut butter)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunks (I used 6 1/2 oz Ghirardelli semi-sweet chocolate chips)


Recipe




(Preheat oven to 350 F. Line baking sheets with parchment).
1. Cream the butter and peanut butter together until fully incorporated.
2. Add the sugars and cream on medium speed.
3. Add the egg and vanilla and mix until completely incorporated.
4. Add the flour and baking soda; mix until no white remains, then add the chocolate and mix on low just until everything comes together.
5. Drop by teaspoonfuls onto parchment-lined baking sheets. (I preferred using rounded Tbsp, and pressed the cookies slightly to flatten).
6. Bake 9 minutes or until golden brown. (I did one sheet at a time. For the rounded Tbsp, I baked about 12 minutes - for the rounded tsp, about 10 minutes. I let the cookies sit a minute or so before removing to a wire rack).
36 cookies