I can’t be stopped, and I don’t want to be stopped. Back-to-back peanut butter cookie recipes. True Life: My Baking Addiction. I’m not even using my refrigerator anymore- I’m just keeping all of my butter and eggs and room temperature so I can instantly gratify any urge to bake something on the spot. And if you think there can’t possibly be 20 sticks of butter in my house right now, you are wrong. Such happiness!!
In case you missed my first installment of how I have dubbed 2013 as the Year of the Peanut Butter Cookie (which should totally option in the Chinese calendar- it could sub in for the dog, which is just a little too creepy to think about if you’ve ever eaten at a questionable Chinese restaurant), you can read about it and obtain perhaps the most intensely peanut buttery cookie on the planet right here.
If you read about my Flourless Peanut Butter Cookies and decided that rich and crumbly just can’t take the place of dense and chewy, then Christmas has come early because I have found what you’ve been looking for. Chewy Peanut Butter Chocolate Chip Cookies.
A little less in-your-face peanut butter flavor than the other, with plenty of chocolate chips, a chewy interior, and sugary-crisp exterior to make you question whether you really, really want to give them away or just hoard them all for yourself and figure if you’re going to put yourself into a sugar coma, there can’t be a more delightful way to get there.
I’m happy to say that with these Chewy Peanut Butter Chocolate Chip Cookies and my Flourless Peanut Butter Cookies, my peanut butter cookie collection wants for nothing. These two are my favorite versions of each cookie style, and I feel confident that I can forsake all other peanut butter cookie recipes… at least until I see one that involves toffee or brown butter. Oh God, now I’m thinking about toffee and brown butter.
I promise the next time you hear from me, it will be for something that doesn’t involve sugar, peanut butter, or even turning on the oven. But until then, viva la cookie!
- 1¼ cups AP flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- 1 cup peanut butter at room temperature
- ¾ cup sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- For sprinkling: 1 T granulated sugar
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In another large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
- Place 1 T sprinkling sugar on a plate. Roll heaping tablespoons of dough into a ball, then dip the top of the ball into the sugar. Place cookies at least 3 inches apart on parchment-lined baking sheets. Bake for 12-14 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.