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I made these peanut butter chocolate chip cookies for a friend about a year ago. I thought they were so good that I had to force him to eat some so that I wouldn’t consume the entire batch. I used Ghirardelli chocolate in that first batch, but each time after has used regular chocolate chips. The Ghirardelli does make a difference, but these cookies are still amazing with non name brand chips.
Peanut butter chocolate cookies
1 cup creamy peanut butter
1 cup light brown sugar
1 large egg
1 tbsp vanilla extract
1 tsp baking soda
6 ounces semi-sweet dark or bittersweet chocolate, chopped
Procedure
Preheat oven to 350 degrees.
In a mixing bowl, combine peanut butter, sugar, egg, vanilla and beat on med-high until well combined and sugar is fully incorporated and no longer gritty. Scrape bowl down as needed.
Add baking soda and mix. Add chocolate and mix to incorporate. Do not overmix.
Using a cookie scoop or a spoon, form mounds onto a cookie sheet lined with parchment paper.
Bake cookies for about 10-12 minutes or until they look just barely done. They won’t flatten out much, so do test them after about 10 minutes.