Peanut Butter Chip Chocolate Cookies
Yesterday my sister came over and picked up Charlotte in the morning. She didn’t bring her back until about 8:30pm. Do you know what it’s like going a whole day without hearing, “Mommy mommy mommy mommy mommy!!!!” on 38 separate occasions? To say it was refreshing would be an understatement. I had all these plans for getting things done with my toddler-free day. Laundry. Dishes. Organizing baby clothes. Making my bed for once. None of it got done, at least not in it’s entirety. Isn’t that pathetic?But you know what did get done? These babies got done, that’s what. I have no regrets. Peanut Butter Chip Chocolate cookies trump laundry anyway. (Well, pretty much anything trumps laundry.) This is my new chocolate-cookie base. It’s amazing. These cookies are so soft, and incredibly rich. You can add any kind of chip you want. I think next time I’m adding regular chocolate chips to get a double fudge thing going on.
Peanut Butter Chip Chocolate CookiesMakes about 20 cookies adjust servings
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, light or dark
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons milk
- 1 and 1/4 cup peanut butter chips, plus a few more to sprinkle on top (or any kind of chips really)
- In a large bowl or stand mixer, cream the butter for about a minute. Add the sugars with the mixer running on medium speed. Mix it all together until light and fluffy, another 2 minutes or so. Beat in the egg and vanilla, scraping down the sides of the bowl occasionally.
- In a separate medium size bowl, whisk flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. The dough will be very thick. Stir in the milk, then fold in the peanut butter chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Don't skip this step!
- Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
- Take 2 tablespoons of chilled dough (I used a cookie scoop) and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
- Bake for 10-12 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
by The Food Charlatan
Source: Sally’s Baking Addiction
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