Tuesday, July 31, 2018

Chocolate Chip Cookies with Peanut Butter



I always think, "You know the last thing I need is another cookie recipe on this blog."

I'm always wrong. (I mean, obviously; who doesn't need more cookie recipes on her blog?)

But at this point in my cooking life, I basically have my cookie groove on. I've got my favorites. I've got some snobbery towards cookies. It's hard to surprise or impress or convert me to new recipes. But every once in a while something comes along that just does. This is one of those cookies. When my sister-in-law introduced me to them, I thought they'd be good. But they were better than good. They were rich and delicious and buttery and full. They had a crisp-ish outer part and a delicious melt-in-your-mouth almost creamy interior.

Also, I thoroughly messed them up the first time I made them and overcooked them by, well, a lot because I mis-set my timer and then forgot about them. (I like to do this for, um, scientific purposes, so that I can deliver you the best fail-proof recipes possible). Anyway, I way over-cooked them and they were overdone (like, almost twice the cooking time) and I thought all was lost. Nope. They were a little crispier on the outside, but the middle was still amazing and not overdone at all. They were the best "burned" cookies I've ever eaten. Note: They didn't actually taste or look burned at all.

I hate to call them my new go-to chocolate chip cookie recipe because they've got peanut butter in them, so they shouldn't count. But somehow they still feel like my new go-to chocolate chip cookie recipe anyway.

After all, you'll notice that I didn't call these "Peanut Butter Chocolate Chip Cookies." They're not a peanut butter cookie that you add chocolate chips to (though those are good too). They're a chocolate chip cookie that you add peanut butter too. They taste more like chocolate chip cookies and have more the texture of chocolate chip cookies, but the peanut butter adds something to them. it makes them richer, with a more full flavor. Yes, you can taste the peanut butter. Yes, it matters. But somehow it still doesn't take these out of the chocolate chip cookie category for me. Hopefully, you can make them your newest greatest go-to as well. (Just don't forget so fully that they've got PB in them if you're friends with people who have allergies.)



Chocolate Chip Cookies with Peanut Butter
adapted from Very Best Baking
makes 24 cookies
Prep time: 5-10 minutes
Cook time: 7-10 minutes
Cost: $4.00 (that's $.17/cookie)
butter: 1.00, brown sugar: .10, white sugar: .05, peanut butter: .50, flour: .15, egg: .10, other ingredients: .10, chocolate chips: 2.00


3/4 C butter, significantly softened
1/2 C brown sugar, packed (I prefer dark, always)
1/2 C granulated sugar
1/2 C creamy peanut butter
1 egg
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 C chocolate chips

Preheat oven to 375.

Beat together butter, brown sugar, sugar and peanut butter until creamy. Beat in egg and vanilla. Beat in dry ingredients until incorporated, but for heaven's sake don't beat the poor thing to death. Stir in chocolate chips.

Drop onto a cookie sheet.

Bake for 7-10 minutes at 375 degrees. The edges should be set, the center soft. (But, like I say, if you screw that up, they'll still be good). Allow to cool a few minutes before you try to pick them up. If you pick them up right away they may fall apart--not that I know from experience or anything. I mean, I'm a totally patient person.


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