An ooey gooey chocolate chip cookie that's slightly crunchy around the edges and has melty, chocolaty goodness in the center should be in every baker's arsenal. I mean, they are perfect for every situation from an after school snack to a late night indulgence.
I have a major weakness for them.
Especially these.
This recipe takes it a step further. These cookies are infused with creamy peanut butter in every bite. If you have a peanut butter/chocolate lover in your life, these will make them swoon.
I couldn't resist using dark chocolate, but if you prefer milk chocolate, that's okay too.
Also, now I see what the fuss is all about when it comes to adding flaky sea salt over the top of chocolate chip cookies. De-lish!
Dark Chocolate Peanut Butter
Cookies
Adapted from: Baker by Nature
Ingredients:
1 cup unsalted butter, room temp
1 cup creamy peanut butter, room temp
2 tsp vanilla extract
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temp
2 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
10 ounces dark chocolate morsels
1 teaspoon flaky sea salt (optional)
Directions:
Preheat oven to 350 degrees℉. Line a large baking sheet with parchment
paper.
In the bowl of a stand mixer
fitted with paddle attachment, beat the butter until smooth and creamy.
Add in the peanut butter and
vanilla. Beat until smooth; about 2
minutes.
Next add in both sugars and beat
until light and fluffy, scraping down the sides of the bowl as needed, about 2
minutes.
Add in the eggs, one at a time,
beating well after each addition. Turn mixer off.
Add flour, baking soda, baking
powder, and salt directly to the mixer bowl. Whisk the dry ingredients together
lightly with a fork before turning the mixer back on low and mixing until just
combined.
Next, fold in the chocolate morsels
with a spatula.
Scoop 2-3 tablespoon sized mounds
of dough onto the prepared cookie sheet, spacing them 2 inches apart.
Bake for 12-14 minutes, or until
the edges are golden and the centers have set. Cool cookies on the baking sheet
for 5 minutes before transferring them to a cooling rack.
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