On a cookie plate, the first one I will go for is the chocolate chip and the last one is the peanut butter. Why? I don’t think I’ve ever had a good peanut butter cookie. They tend to be dry and crumbly and the flavor is pretty one note. I find at the end of eating one that my tongue kind of hurts. Just not enough variety of flavor for me in that cookie.
So why did I make these? First of all, the milk chocolate chunk part of the recipe just screamed at me. Then I noticed that they have a lot of peanut butter and not much flour which means that dry problem would most likely be taken care of. Plus, in the header of the recipe, the authors say, “This is not your ordinary peanut butter cookie. It is, in our humble opinion, the only peanut butter cookie.” How could you not accept that challenge? And so, I made them. And so, now I have to deal with the temptation of having them in my house. It’s not just the chocolate that makes these so much better than other peanut butter cookies I have had. It is the cookie itself – moist but crisp in the right places and pure peanut butter flavor.
Peanut Butter and Chocolate Together on Dana Treat: Holly B’s Peanut Butter Brownies, Peanut Butter Cup Brownies, Peanut Butter Candy Mini Brownie Cups
Peanut Butter Cookies with Milk Chocolate Chunks
Baked – New Frontiers in Baking
Makes about 24 cookies
Holy mistake Batman! I just realized while typing in this recipe that I did not add the called for 1 cup of granulated sugar to the butter and brown sugar. Yes, my cookies were missing a whole cup of sugar and are still delicious. If you choose to leave out that cup of granulated sugar, be sure to still use the cup of brown sugar. Below is what you are supposed to do.
1¾ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mis until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375°F. Line two baking sheets with parchment paper. (DT: I skipped this step and the cookies did not stick.)
Drop the dough by rounded tablespoons onto the prepared sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
The cookies can be stored, in an airtight container, for up to 3 days