Peanut Butter Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Makes about 3 dozen
1 ¾ cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces milk chocolate, chips or coarsely chopped
1. In a medium bowl, sift together flour, baking soda and salt. Set aside.
2. In the bowl of an electric mixer, beat together butter and sugars until fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the side of the bowl as needed. Add the vanilla and peanut butter and beat until just incorporated.
3. Add half the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Using a wooden spoon or spatula, fold in the chocolate. Cover the bowl and refrigerate for at least 3 hours, up to overnight. Let come to room temperature before baking.
4. Preheat oven to 375F. Line two baking sheets with parchment or a silicone baking mat.
5. Using a cookie scoop or a rounded tablespoon, drop dough onto prepared cookie sheet, 2 inches apart. Using the palm of your hand, press the cookie down slightly, forming a tall disk shape. Don’t press flat.
6. Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through, until the tops of the cookies just begin to brown. Remove from oven and allow to cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/07/mini-throwndown-peanut-butter-cookies.html
Back to Recipe Home Page