More often than not when it comes to cookies I can’t decide what I want. If I see a chocolate chip cookie I automatically start thinking about what else could be done to it. Oatmeal? Double chips? Other chip flavors? Peanut butter?? Guess which combination wins out more often than not?
It should be no surprise then that in the world of candies it’s the peanut butter and chocolate combination that wins out with me almost every time as well. In fact, I have a distinct memory of spending a New Year’s Eve watching the ball drop, talking about life and boys with my bestie, Julie, in her basement, while we sprinkled chocolate chips into a jar of peanut butter and ate it with spoons. True story. I’m also pretty sure it was 1989 turning into the 90’s when that happened.
Anyway. This is a combination that is near and dear to my heart and to many other hearts as well I’m sure. In fact, this recipe seems to hold a special place in Amanda’s heart as well since it was a compromise between two roomies who wanted two different kinds of cookies.
It seemed fitting that since this combo holds so many memories that I’d take them with us as one of our road trip treats last month when we ventured over many rivers and through many, many woods to Grandma’s house for our annual summer vacation trip to the Far North of Idaho. (More on that trip in my last post!)
These cookies didn’t even make it all the way to Grandma’s since it is a 12+ hour drive, we stopped half way at some hot springs and we devoured the cookies in the first day/next morning. It’s vacation! Cookies for breakfast are fine, right?!
That’s my story and I’m sticking to it! These little darlings were perfect. I made them slightly different from the original recipe and changed the ingredients just a bit, but more just due to ingredients we had on hand and personal preference. By how fast they were devoured they were definitely a winner! You should definitely visit Amanda’s blog and find more fun recipes, including lots of great vegetarian choices and healthy foods.
You know me. I’ll always find that cookie. 😉
The original recipe calls for creamy peanut butter and mini chocolate chips. Those were replaced with chunky peanut butter (our favorite) and a finely chopped good bar of bittersweet chocolate. The amount of sugar in my adaptation is also slightly reduced to help prevent the cookies from spreading too much. Lastly since we are fans of a bit more salty with our sweet the salt was increased and sea salt was used, plus adding some vanilla to the mix. My method was slightly different as well, more from habit than anything else and didn’t seem to affect the outcome. Either way you make these they are definitely going to disappear quickly!
Chunky Peanut Butter Chocolate Chip Cookies
Adapted from Dancing Veggies
- 1/2 cup (4 oz stick) unsalted butter, at room temperature
- 1/2 cup cane sugar
- 1/3 cup dark brown sugar
- 1/2 cup chunky (or creamy) peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 ounce bar good quality bittersweet chocolate, finely chopped
- Extra sugar for rolling/pressing the cookies
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk together the flour, baking powder, baking soda and fine sea salt and set aside.
- In the bowl of a stand mixer cream together the butter and both sugars using the paddle attachment. Beat for 3 minutes until light and fluffy.
- Add the peanut butter and mix until combined on low speed.
- Add the egg and vanilla beat to combine 1 minute on low speed.
- Add the flour mixture to the butter and sugar mixture and combine on very low speed until the dry ingredients are just almost mixed in.
- Add the chopped chocolate and stir a bit more to just combine.
- Use a cookie scoop to make 1″ balls of dough. Place the dough balls on the baking sheet 2-inches apart.
- Dip a measuring cup or glass into the extra sugar (or roll the dough balls in the extra sugar before you put them on the baking sheet) and press them down just barely to flatten slightly.
- Bake the cookies 9-10 minutes or until just barely golden around the outside edges. Allow the cookies to cool 1 minute on the baking sheet before removing to a cooling rack.
- Repeat with the remaining cookie dough when the baking sheet is cooled (or use multiple sheets).
- Store in an airtight container for up to one week.