Saturday, April 30, 2016

Peanut Butter Chocolate Chip Cookies


8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, 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 the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 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.

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