Peanut Butter Cookies
Near our house we have a coffee shop that sells the best peanut butter cookies I've ever had. I got to thinking about those cookies and then of course I had to have one. I was looking pretty rough that day and didn't want to go through the hassle of making myself presentable enough to leave the house so I did what any wife would do, I subtly dropped hints about wanting a cookie to my husband. He did not take the hint, but instead went off to run other errands. At that point I gave in and decided to try to make an even better peanut butter cookie. It was a tall order but what else was I going to do?! You know, other than putting on a pair of pants, slapping on some mascara and driving 5 minutes to the coffee shop?
I decided to go ahead and throw together an old reliable peanut butter cookie recipe I've had for a long time, but decided to add in some peanut butter chips to make them extra magical.
In my opinion you can't go wrong with peanut butter chips. Throw as many as you can in there as long as the batter still sticks together! I went with a cup but really I think a little more wouldn't be a bad thing. More is more when it comes to those little guys!
This recipe is a pretty basic cookie recipe but I find most of the time that basic is good! And man were these good! Maybe even better than the ones from the coffee shop.
Side note, my husband did come back from errand shopping with peanut butter cookies. He's such a good boy! These were already made but hey, you won't hear me complaining about too many cookies in the house.
105 grams (3/4 cup) all-purpose flour
1 tsp baking soda
110 grams (1/2 cup) unsalted butter, room temperature
100 grams (1/2 cup) light brown sugar
100 grams (1/2 cup) granulated sugar
125 grams (1/2 cup) creamy peanut butter
1 large egg
1 tsp vanilla extract
200 grams (1 cup) peanut butter chips
Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silicon mats.
In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter until light and fluffy. Add sugars and continuing mixing on medium speed until it's again light fluffy, about 2 minutes. Scrape down sides. Add peanut butter, beating until incorporated. Add the egg and vanilla extract and continue to beat until well combined.
Add your dry ingredients to your wet ingredients in two batches, mixing on low and making sure to mix just until combined. Over mixing can cause your cookies to become tough. Turn the mixer off and stir in your peanut butter chips.
Using a cookie scoop (or eye-balling it) roll dough into 2-inch balls and place on prepared pans, about 2 inches apart. Bake for 12-15 minutes or until the cookies are set on the edges but still soft in the center. Let cool for 5 minutes before transferring, the cookies are very soft when warm and tend to break.