, , , ,

I was watching TV the other night and all of a sudden had an unbelievable urge to bake cookies. Happens more often than I care to admit and kind of makes me wish that tossing a batch of cookies together wasn’t quite so damn easy because it would then be much easier to talk myself out of it. Well I didn’t talk myself out of it and actually gave birth to a cookie I had not ever made before. Chocolate & Peanut Butter Chip.

Sounds like a chocolate cookie w peanut butter chips in it. Nope. It is based on my chocolate chip cookie recipe, I added a lil bit of peanut butter to the dough and then both milk chocolate and peanut butter chips. What I ended up with was 1) a cookie that required pressing like a peanut butter cookie in order to spread, 2)  the texture of a good chocolate chip cookie when it is all said and done and 3) little glorious bits of chocolate and peanut butter all over the place ~ in short pretty effin’ win cookies! What I liked best was the little bit of saltiness from the peanut butter with the sweet chocolate & peanut butter chips; heavenly.

Chocolate & Peanut Butter Chip Cookies yield: around 3 dozen

  • 1 cup Butter, softened
  • 1.5 cups Light Brown Sugar
  • 1 cup Creamy Peanut Butter
  • 2 each Large Eggs
  • 1 Tbsp Vanilla Extract
  • 2.5 cups Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1.5 cups Peanut Butter Chips (1 regular size bag)
  • 1.5 cups Milk Chocolate Chips (1 regular size bag)

Preheat the oven to 375, line some trays with parchment or get them greased up. You will also need a bowl w some sugar to toss the cookies in before traying up.

Cream the butter and light brown sugar together until light and fluffy. Scrape down the bowl, add the peanut butter and cream until combined and light. Scrape the bowl again, add the eggs, one at a time, and vanilla, mixing well between additions.

Mix all the dry ingredients with a whisk in a separate bowl. Add in increments to the butter mixture until combined. Add both chips and mix until everything is evenly distributed.

I use the purple handled scoop for perfect heaping, perfectly rounded tablespoons. Roll the cookie dough balls in sugar, I tray 12 to a half sheet tray. I used a wooden spoon to flatten them because I didnt want fork time marks in them but either way will work, just get them smooshed a little bit.

Bake for 10-12 minutes, 11 is perfect for my oven. Let them cool for a few before moving to a rack. These may become a new regular thing – it was like the best parts of chocolate chip & peanut butter cookies all mashed together. How could that ever be bad?