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Posts Tagged ‘cookies’

Brown Butter Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , on May 9, 2013 | Leave a Comment »

Brown Butter Chocolate Chip Cookies~ Kristine's Kitchen

The other day after lunch I had a serious cookie craving. So although I had a to-do list a mile long, I used some of the precious minutes of the kids’ afternoon naptime to bake these cookies. Like me, you were probably caught by the words “brown butter” in the title of these cookies. These are pretty much your basic chocolate chip cookie, but with a more complex flavor thanks to the brown butter. If you’re careful not to overbake them, the cookies will be soft and chewy with just a little crispness around the edges.

I was almost hesitant to post these, because I’ve already shared a number of favorite chocolate chip cookie recipes with you. But then I thought, can you ever have too many kinds of chocolate chip cookies? I think you’ll agree with me that no, you cannot, and I’m happy to add these to my growing list.

Brown Butter Chocolate Chip Cookies

Printable Recipe

Note: Be sure to plan ahead, because you’ll need to melt and brown the butter and then chill it just enough so that it will firm up again (but still be soft). This will take between 1-2 hours.

Makes about 3 dozen cookies

Ingredients:

  • 1 cup (236 grams) unsalted butter
  • 1 cup (215 grams) light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ½ cups (300 grams) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups (300 grams) semi-sweet chocolate chips

Directions:

  1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook, stirring frequently, until it turns golden brown. Watch it closely so that it doesn’t burn. When the butter is golden brown and small flecks speckle the butter, remove it from the heat and pour it into the bowl of a stand mixer. Place the butter in the fridge until it becomes solid, but is still somewhat soft.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  3. Using a stand mixer fitted with the paddle attachment, beat the brown butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing after each. Mix in the vanilla extract.
  4. In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Mix in the chocolate chips.
  5. Spoon tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each. Bake until just golden, 8 to 10 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

Source: Slightly adapted from Completely Delicious.

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Chocolate Chip Cookies with Nutella, Browned Butter, and Sea Salt

Posted in Cookies, Desserts, tagged , , , , , , on February 19, 2013 | 2 Comments »

chocolate chip cookies with nutella, brown butter large_6646

How can you turn a good chocolate chip cookie into a great one? That’s what we’ve done right here, my friends. First, brown the butter to create that complex, nutty flavor that is browned butter. Then, hide a little Nutella surprise inside each cookie. Finally, sprinkle the cookies with some sea salt after baking to achieve that wonderful sweet-salty combination that makes baked treats extra delicious.

As you might imagine, these cookies are delicious. They are definitely rich, and I think they would have been great even without the Nutella in the center. Next time, I might try them without, since that would save a step and I don’t usually keep Nutella on hand. You can decide what you want to do, but either way, I think you’ll find these cookies irresistible.

chocolate chip cookies with nutella_6653

Chocolate Chip Cookies with Nutella, Browned Butter, and Sea Salt

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • about ½ to ¾ cup Nutella (or other chocolate-hazelnut spread)
  • 1 cup (16 tbsp.) unsalted butter
  • 2 ¼ cups all-purpose flour
  • 1 ¼ tsp. baking soda
  • ½ tsp. fleur de sel (sea salt), plus more for sprinkling
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg plus one egg yolk
  • 2 ½ tsp. vanilla extract
  • 1 tbsp. Greek yogurt or sour cream
  • 1 cup chocolate chips

Directions:

  1. Spoon the Nutella into a pastry bag or zip-top plastic bag, and squeeze it all into the corner/bottom. Snip off the end and pipe 1-2 tsp. dollops onto a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze 1-2 hours, or until the Nutella is firm and frozen through.
  2. When you are ready to mix up the cookie dough, brown the butter. In a large skillet melt the butter over medium heat. Once it’s melted, it will foam and bubble a bit. Begin whisking it very often, watching it closely so it won’t burn. Continue to cook until the butter turns brown and smells nutty. Immediately remove from the heat and set aside to cool.
  3. In a medium bowl, whisk together the flour, baking soda, and sea salt.
  4. Combine the brown sugar, granulated sugar, and browned butter in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until well-combined. Add the egg, yolk, vanilla, and Greek yogurt and mix well. Reduce the speed to low and slowly add the flour mixture, mixing until just incorporated. Use a rubber spatula to fold in the chocolate chips. Transfer the bowl to the refrigerator and chill for about 30 minutes.
  5. When ready to shape and bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  6. Measure out about 2 tablespoons of dough, and roll into a ball. Use your fingers to flatten the dough ball and then place a dollop of frozen Nutella in the center. Fold the edges of the dough over the Nutella, enclosing it in the dough. Transfer to the prepared baking sheet, and repeat with the remaining dough, spacing the dough balls about 2-3 inches apart.
  7. Bake 13-15 minutes, or until the edges are golden-brown and the cookies are set, rotating the pans halfway through baking. Remove from the oven and sprinkle with sea salt. Allow to cool slightly before transferring to a wire rack to cool completely.

Source: adapted from Ambitious Kitchen, via Pink Parsley.

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Gingerbread Cookies

Posted in Cookies, Desserts, tagged , , , on December 18, 2012 | Leave a Comment »

gingerbread cookies

Have you started your holiday baking yet? Each year my mom, sisters, and I spend a day baking dozens and dozens of Christmas cookies. Last year was the first one where Julia was really able to participate, and she helped roll many a little ball of dough in powdered sugar or chopped nuts. Seeing her excitement for all of the little joys of the season makes this time of year extra special.

We haven’t had our baking day yet this year, but Julia and I did make these gingerbread cookies together this past weekend. As a kid, I always decorated the gingerbread boys and girls with M&M’s, cinnamon red hots (are they even called red hots anymore?), and raisins. So that’s what Julia and I used and the cookies turned out just perfect.

I came across this gingerbread cookie recipe a few years ago and it’s the only one I’ve used since. The cookies puff up a little while baking and have a soft texture along with the spiced flavor that you expect from a good gingerbread cookie.

Gingerbread Cookies

Printable Recipe

Makes 3-4 dozen cookies

Ingredients:

  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. ground cloves
  • 2 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup molasses
  • 1 large egg
  • M&M’s, raisins, red hots, etc. (or icing), for decorating (optional)

Directions:

  1. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.
  2. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Roll the dough out on a lightly floured work surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart. If decorating with M&M’s, raisins, etc. gently press decorations into cookies. (If decorating with icing, do so after baking.) Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.

Source: Annie’s Eats

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Chewy Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , , on November 6, 2012 | 1 Comment »

Things have been crazy busy around here! Nothing out of the ordinary has been going on, but between the kids, work, laundry, cooking, dishes, and other miscellaneous things, I haven’t had a free second to write up recipes to share with you. Right now the kids are in bed and I have a few minutes before I need to get to sleep myself, so rather than doing one of the million other things I could (should) be doing, I’m taking a few minutes to share these delicious cookies with you.

I made these chewy chocolate chip cookies for the first time a few weeks ago, and have made them at least one other time since then. This recipe quickly became a new favorite. The secret ingredient? Cornstarch. At first, I wasn’t so sure about adding cornstarch to cookies, but once I tried it I was hooked. The cookies are chewy and super tasty, and it’s impossible to stop at just one. I like to make these cookies on the smaller side so I don’t have to. :)

Chewy Chocolate Chip Cookies

Printable Recipe

Makes about 3 dozen

Ingredients:

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup bittersweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and mix to combine.
  3. In a medium bowl combine flour, cornstarch, baking soda, and salt. Mix into the wet ingredients until just combined. Stir in chocolate chips.
  4. Using a cookie scoop or tablespoon, drop dough onto parchment-lined baking sheets. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do not cook longer than 10 minutes.)
  5. Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Source: Apple a Day, barely adapted from Anna Olson, Food Network Canada

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Soft and Chewy Peanut Butter Cookies

Posted in Cookies, Desserts, tagged , , on July 9, 2012 | 8 Comments »

What is it about cookies that makes everyone love them so much? (I’m assuming that since I love cookies, everyone else must, too.) Is it that there are so many delicious types of cookies, they never get boring? Or maybe that it’s so easy to grab one out of the cookie jar or freezer, no scooping or cutting off of a piece required?

I always like to have cookies on hand in my freezer, for when a sweets craving hits (which happens to me pretty much every day :) ). The only problem I’ve been having lately is that there are too many good recipes to choose from. I’m not sure if Pinterest makes this problem better or worse, as I feel like I’m always looking and re-looking over the cookies on my board, trying to decide which to bake next.

These cookies didn’t come from my collection of ideas on Pinterest, though, they came from my Mrs. Field’s cookbook. This particular cookbook is one that I’ve had for quite some time, and contains some great cookie recipes, including this favorite. When I craved a chewy peanut butter cookie, I knew that this recipe wouldn’t let me down. The cookies turned out crispy on the edges, and soft and chewy in the center. They are so addicting, I had to hide them in the freezer right away or I would have been too tempted to snack on one after another all day!

One year ago:  Tomato, Mozzarella & Basil Tart and Santa Fe Chicken Salad Wraps

Soft and Chewy Peanut Butter Cookies

Printable Recipe

Makes about 3 1/2 dozen cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar, plus more for rolling
  • 1 1/4 cups dark brown sugar, firmly packed
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 2 tsp. vanilla extract

Directions:

  1. Preheat oven to 300 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix on medium speed until well combined. Add eggs, peanut butter, and vanilla and beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just combined; do not overmix.
  4. Scoop a tablespoon of dough and roll into a ball. Roll the ball in granulated sugar and place on the prepared baking sheet. Gently press with a fork to flatten slightly. Repeat with remaining dough, spacing cookies about 2 inches apart.
  5. Bake for 18-22 minutes. Transfer baked cookies to a rack to cool.

Source: Adapted from Mrs. Fields Cookie Book

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Mini Soft Frosted Sugar Cookies

Posted in Cookies, Desserts, tagged , , , , on June 14, 2012 | 2 Comments »

Sometimes, you want a sugar cookie, but don’t want to go through the process of rolling out dough, cutting out shapes, and decorating. For those times, these soft frosted sugar cookies are the perfect solution. They’re quick and easy to make, and turn out just as cute as decorated sugar cookies, especially if you add some fun sprinkles.

The cookies are super soft and just about melt in your mouth. I’ve made them a couple of times now, and this last time I made them in mini size. I like the mini size so much better than the large cookies; they are just the right size for snacking. The large cookies, while delicious, were a bit much to eat in one sitting.

These cookies are fun to make and eat, and can be decorated differently to highlight different seasons and holidays. You can color the frosting with food coloring, or leave it white like I did and use sprinkles to add some color. Decorated with white frosting, and red, white and blue sprinkles, these cookies would make a festive Fourth of July treat!

 One year ago:  Chocolate Chip Cookie Dough Cheesecake Bars

Mini Soft Frosted Sugar Cookies

Printable Recipe

Makes about 5 dozen mini cookies

Ingredients:

For the cookies:

  • 4 1/2 cups all-purpose flour
  • 4 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract

For the frosting:

  • 5 cups confectioners’ sugar, sifted
  • 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more as needed)
  • Food coloring (optional)
  • Sprinkles (optional)

Directions:

  1. To make the cookies, in a medium bowl combine the flour, baking powder, and salt, and whisk to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
  2. When you are ready to bake the cookies, line baking sheets with parchment paper. Preheat the oven to 350 degrees F. Scoop a tablespoon of dough and roll into a ball. Place the ball on the prepared baking sheet and flatten slightly. Repeat with the remaining dough, spacing the cookies at least 2 inches apart. Bake about 9-11 minutes or until just set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
  3. To frost the cookies, place the sifted confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk if necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.

Source: adapted from Annie’s Eats.

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Espresso Toffee Cookies

Posted in Cookies, Desserts, tagged , , , , on June 7, 2012 | 1 Comment »

Are you a coffee lover? How about coffee and toffee together? Here we have a buttery cookie with plenty of espresso flavor. Bits of chocolate covered toffee add crunch and more buttery sweetness. Although these cookies are thin, they have a chewy texture, which is the perfect contrast to the crunchy toffee. I made these thinking they would be good, and they turned out even better than I expected. The only disappointing thing about these cookies is that there’s only one left in my freezer.  :(

One year ago:  Chocolate Raspberry Ice Cream

Espresso Toffee Cookies

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons instant espresso powder
  • 3 chocolate covered toffee bars (such as Heath), 1.4 oz. each, chopped (approximately 1 1/4 cups)

Directions:

  1. In a medium bowl, whisk together flour, baking soda, salt, and instant espresso powder.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the egg, egg yolk, and vanilla and beat on medium speed until the mixture is fluffy, about 1 to 2 minutes. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the chopped toffee bars, and fold together with a spatula until combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.
  3. When you’re ready to bake the cookies, place oven racks in the upper and lower middle positions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  4. Scoop cookie dough by the heaping tablespoonful onto prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges, rotating the baking sheets top to bottom and front to back halfway through baking. Remove from the oven and allow to cool on the baking sheets for about 10 minutes. Remove to a wire rack to cool completely.

Recipe adapted from Joy the Baker

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Brown Butter Cream Cheese Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , on April 26, 2012 | 3 Comments »

Last week we celebrated my birthday. Usually I would make some sort of cake or cupcakes to celebrate, but since I’m following my low-carb diet I decided not to. As the day went on, though, I started thinking about Julia and how she was going to think Mommy’s birthday isn’t much fun at all, with no cake or presents. (I’d already treated myself to a new wallet and had received my other gifts before my birthday.)

That leads us to these cookies. I thought Julia and I could have some fun together after school baking them, and then we put a candle in one after dinner to sing, “Happy Birthday.” So, I made myself birthday cookies, but mainly for Julia since I shouldn’t be eating them (although I did have a taste- it was my birthday, after all).

The cookies are really good, and have more of a cake-like texture than your typical cookie. I think my favorite part is that when you bite into one, you see pretty little flecks from the browned butter throughout the inside of the cookie. Hey, when you can’t eat the food, you have to really enjoy the looks of it. :) Let me tell you it was quite the challenge not to eat one of these as I was photographing the cookies the next day.

One year ago:  Multigrain Rolls

Brown Butter Cream Cheese Chocolate Chip Cookies

Printable Recipe

Makes about 2 dozen large, bakery-sized cookies

Ingredients:

  • 1 cup (2 sticks) butter
  • 4 oz. cream cheese, softened
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 3 1/4 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 cups chocolate chips

Directions:

  1. Melt the butter in a saucepan until brown and set it aside to cool. Be sure to watch it carefully and stir it often to be sure it doesn’t burn.
  2. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. Cream the butter, cream cheese, and both sugars together with an electric mixer until smooth. Add the eggs and beat until combined.
  4. With the mixer on low speed, add in the flour mixture and mix until just combined. Fold in the chocolate chips.
  5. Cover the dough and refrigerate until chilled, several hours or overnight.
  6. When ready to bake, preheat oven to 375 degrees F and line two baking sheets with parchment paper. Roll 1/4 cup size balls of dough and place them on the baking sheets. Flatten slightly. Bake for 9-12 minutes, until the edges are golden.

Source: Slightly adapted from Becky Bakes.

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Vanilla Bean Sablé Cookies

Posted in Cookies, Desserts, tagged , , on April 12, 2012 | 2 Comments »

Last week I mentioned that I haven’t been baking much these past few months because I need to watch my blood sugar during my pregnancy, and who wants to bake all sorts of yummy things that they can’t eat? Not me. This past weekend, though, I just had to get into the kitchen to do some baking. I chose to make these Vanilla Bean Sablé Cookies because they are small and relatively low in sugar. Each cookie has only 14 grams of carbohydrates, so I felt ok about sampling one or two before giving the rest away.

The cookies are so pretty with flecks of vanilla bean throughout. They are buttery with a hint of vanilla, a shortbread cookie that’s made a little more elegant because of the vanilla bean and sparkly sugar coating.

I can’t wait to get back to more baking after my baby boy arrives. And I’m so excited to meet him, of course! My due date is quickly approaching in a few weeks, so it won’t be long!

One year ago:  Vegetable Stir-Fry

Vanilla Bean Sablé Cookies

Printable Recipe

Makes about 2 dozen cookies

Ingredients:

  • 2 vanilla beans*
  • 1/3 cup granulated sugar
  • 8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
  • 1/2 tsp. fine sea salt (I used regular salt)
  • 1 1/3 oz. (1/3 cup) confectioners’ sugar, sifted
  • 2 large egg yolks, divided
  • 9 oz. (2 cups) unbleached all-purpose flour
  • Sanding sugar (I used granulated sugar, but sanding sugar would produce the prettiest results)

*You can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.

Directions:

  1. Cut the vanilla beans in half lengthwise and scrape the seeds into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended.
  2. In a stand mixer fitted with the paddle attachment, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1 minute. Mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
  3. Turn the dough out onto a work surface and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap each log in plastic wrap and refrigerate for at least 3 hours. (You can also freeze them for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking; there’s no need to fully defrost.)
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Sprinkle about 1/2 cup of sanding sugar onto a piece of waxed paper. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2 inches between rounds.
  6. Bake the cookies until they are lightly browned around the edges and golden on the bottom, 18 to 22 minutes. If baking both pans at once, be sure to rotate the pans halfway through the baking time. Let cool on the sheets for 5 minutes, then carefully transfer to a rack to cool completely.

Source: Fine Cooking, March 2012

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Peanut Butter Chocolate Chip Cookies

Posted in Cookies, Desserts, tagged , , , on February 14, 2012 | Leave a Comment »

Peanut Butter Chocolate Chip Cookies

Yes, I know I’ve already posted a number of different peanut butter chocolate chip cookie recipes on the blog, but here’s a new recipe that I just found and love. I can’t say that it’s better than my other recipes, but it’s certainly just as good. What can I say- I love peanut butter chocolate chip cookies, so I guess I can never have too many!

As I was typing up this recipe, I realized that it is basically the Baking Illustrated recipe for Thick and Chewy Chocolate Chip Cookies (which is my all-time favorite), with peanut butter substituting for part of the butter.  No wonder I liked these cookies.  :)

This recipe is nice because it only makes about 2 dozen cookies, so it’s perfect for those times when you want freshly baked cookies but not a ton of them. The cookies have plenty of peanut butter flavor and chocolate chips throughout. So go ahead, bake up a batch and try them for yourself!

 

Peanut Butter Chocolate Chip Cookies

Printable Recipe

Makes 2 dozen cookies

Ingredients:

  • 8 tbsp. unsalted butter
  • 1/3 heaping cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 325 degrees F.
  2. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to cool.
  3. In a mixing bowl fitted with the paddle attachment, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk, and vanilla until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the sugar/butter mixture until a dough forms. Fold in the chocolate chips.
  4. Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Recipe from Pennies on a Platter, who adapted it from How Sweet It Is

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