Peanut Butter Chocolate Chip Cookies

I'm not sure how many of you have seen Sesame Street (the kids show). Well, cookie monster is a character on the show who is obsessed with cookies. Every time he sees a cookie, he becomes a little crazy and proceeds to devour it with such enthusiasm, it's hilarious! No idea what I'm talking about? To see Cookie Monster in action, click here.

So, what does Cookie Monster have to do with this post? Well, these peanut butter chocolate chip cookies could very easily turn you into a cookie monster who wants to devour them all in one sitting!!


I have a favorite chocolate chip cookie recipe that I've used for years. I don't know about you, but I am a die hard fan of the soft and chewy type of chocolate chip cookie. Just the thought of them makes me drool!! One fine day (many years ago), I decided to see what would happen to my favorite cookie recipe by adding a bit of peanut butter. Well, after some experimentation, I think I got to the right level of peanutty goodness to compliment the chocolate chips. And, viola! A new cookie favorite was born!

The recipe I've used is based on a recipe from my Pillsbury Complete Book of Baking book.

Ingredients:

All purpose flour - 4 1/4 cups
Baking soda - 2 tsp
Salt - 1/2 tsp
Butter - 1 1/2 cups, softened
Brown Sugar - 1 1/2 cups, firmly packed
White Sugar - 3/4 cup (increase to 1 cup for more sweet)
Vanilla Extract - 2 tsp
Eggs - 3
Peanut Butter - 1 cup (I used creamy)
Chocolate chips - 1 (12oz) bag of semisweet or bittersweet chips

Method:

1. Preheat the oven to 375 F.

2. Using a stand mixer or hand mixer, beat the butter with both sugars until light and fluffy. It will look sort of like lemon colored whipped cream at this stage.

3. Add vanilla extract, eggs, and peanut butter. Blend well to combine.

4. Now, mix in the flour, baking soda, and salt. Once everything is well mixed, toss the chocolate chips in and stir to combine.

5. Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet. Note: I find this easiest to do with a tablespoon sized scoop.

6. Bake at 375 F for 8-10 minutes until barely light golden brown. They will feel soft and mushy if you try to touch them, but will firm up on cooling! If you continue to bake them until they appear firm, they will not be chewy after you've cooled them.

7. Cool on the pan for 2 minutes, then remove to a cooling rack to cool completely. Enjoy with a glass of cold milk. :)


Seeing as how chocolate chip cookies are the quintessential American cookie, I'm sending these delectable morsels to Dhivi at Culinary Bazaar for AWED American. Hope all my friends in the US had a wonderful Thanksgiving! :)