I have followed the Crazy for Crust blog for years now. I look at the emails regularly, and when there's a recipe I want to try, I tuck it away, usually never to be found again. BUT since I started my new job this week (yay!), I wanted to bring a treat to the office on my first day. I saw this recipe for peanut butter chocolate chip cookies, and I knew I had to give it a go.
Ingredients
- ½ cup (113 g) unsalted butter melted
- ½ cup (133g) creamy peanut butter
- ¼ cup (50g) granulated sugar
- ⅔ cup (134g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
- 1 ¼ cups (213g) chocolate chips
Instructions
- Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
- Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
- Preheat oven to 350°F.
- Press cookie dough balls flat with the tines of a fork.
- Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
- Store in an airtight container for up to 3 days or freeze for up to one month.
This recipe was really easy! I mean, you don't even have to mix the dry and wet ingredients separately! Even letting the dough chill wasn't too annoying. I might have made the cookies too big (I only got 20), so even after nine minutes they weren't fully baked yet. But I hate overbaked cookies (then they are too dry and crunchy), so I actually was pleased with the softer texture. I brought some to a friend's house, too, and she loved them! So I think I'll be making this recipe again 💗.
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