PEANUT BUTTER CHOCOLATE CHUNK COOKIES

Posted on 729 views

Peanut Butter Chocolate Chunk Cookies — These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist!

January 24th is National Peanut Butter Day. Furthermore, coincidentally I’ve made the best peanut butter treats of as long as I can remember to pay tribute to it.I am a gigantic, ludicrous peanut butter fan, darling, and epicurean. I have an incredible assortment of plans utilizing it: 35 Favorite Peanut Butter Recipes, 20 Peanut Butter Recipes, Peanut Butter and Jelly Recipes, and an expert arrangement of every one of the Peanut Butter Recipes I’ve written for a blog about. Indeed, I love peanut butter.

I changed my more established formula for Flourless Peanut Butter Cookies, and with a couple of changes it went from a formula that was generally excellent and has served me very well for quite a long time, to something that is risky to have in the house. It is ideal this simple peanut butter treat formula makes the most of a 16 bunch size. Or then again, on the off chance that you make them bigger, around one dozen cookies.In my previous formula, I utilized 3/4 cup granulated sugar and one-quarter cup earthy colored sugar, yet in the previous three years, I’ve taken in certain things. I’ve discovered that I firmly really like to utilize earthy colored sugar whenever the situation allows. It helps heated products stay soggy and delicate, and it adds more prominent profundity of flavor than granulated sugar.

READ MORE  LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

There are incalculable adaptations and minor departure from flourless peanut butter treats. I’ve seen different kinds of peanut butter utilized, from rich to crunchy, characteristic to not. The sort and amounts of sugars change, from utilizing all granulated to all brown, to a combo of both. The consideration or nonappearance of preparing pop; warm versus chilled mixture; batter overflowed with balls or dropped from tablespoons; fork-prong crossmarks and not.

INGREDIENTS

  •  1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter – see below) *
  •  1 cup light brown sugar, packed
  •  1 large egg
  •  1 tablespoon vanilla extract
  •  1 teaspoon baking soda
  •  6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted).

INSTRUCTIONS

  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
  2. Add the baking soda and beat to incorporate.
    Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
  3. Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
  4. Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  6. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
READ MORE  Blue Margarita, A Quick Blue Cocktail

NOTES

  • Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading.
  • Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.