A New Favorite

As far as Andy is concerned, there are two types of cookies in the world: chocolate chip cookies and everything else. And while I have yet to see him turn down almost any baked good, his first choice is always the tried-and-true chocolate chip cookie. After all, it goes well with his other favorite, vanilla bean ice cream.

However, making the same cookie all the time makes for a boring food blog. (So does infrequent posting, but let’s not get bogged down in the details.) I love trying new recipes, and when I stumbled on a peanut butter chocolate chip cookie in the Smitten Kitchen archives, I knew that I had to give it a whirl. I mean, peanut butter and chocolate? It’s practically the pinnacle of dessert greatness, at least in my world.

Well, it turns out that these cookies are also practically the pinnacle of greatness for Andy too. They disappeared in record time, both at home and at my company picnic. When I asked Andy how they compared to his gold chocolate standard, he said that they might even be a little better than the classic. “These have chocolate chips AND peanut butter chips in them,” he said. There you go. New recipe success. 😀

PB Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup chunky peanut butter
3/4 cup sugar, plus an extra 1/4 cup for rolling the dough
1/2 cup light brown sugar, packed
1 egg
1 tablespoon milk
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup peanut butter chips

Preheat the oven to 350 degrees.

In the bowl of stand mixer, cream the butter and peanut butter together until light and fluffy. Add the sugar and brown sugar to the mixing bowl and beat until the mixture is smooth. Add the egg and beat until well-combined, and then add the milk and vanilla.

Add the flour, salt, baking soda and baking powder to the bowl. Mix until combined, and then add the chocolate and peanut butter chips. Once the chips are mixed into the dough, roll the cookies into 1 1/2″ balls. Roll the balls in the remaining 1/4 cup of sugar. Place the cookie dough balls on an ungreased baking sheet, leaving about 3″ of space between each cookie. Use a fork to flatten the cookies a little.

Bake for 10 minutes. Remove from the oven and allow cookies to cool on the baking sheet for a minute before removing to wire racks to cool completely. Store in an airtight container.

From Smitten Kitchen, who adapted it from the Magnolia Bakery Cookbook

Click here for a printable version.

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