The Peanut Butter Cookie
I would say this is a time-tested, horizontal suburban recipe.
I’ve been using this for years now when we want peanut butter cookies. I’ve tried many different peanut butter cookie recipes but Jahan and I still like this one the best. I really want Alexander to like this cookie too. But, because schools across the GTA are (rightfully) nut free zones, we think he’s convinced himself that he has peanut allergies too. That means you won’t see a peanut butter jelly sandwich in Alex’s or any kids’ lunch bags. That’s a shame because Pb&J was one of my favorite snacks. I still love Goobers Peanut Butter with Grape Jelly.
Maybe I can come up with a recipe using my favorite pb&j! Ideas ideas!
I tweaked the original recipe by adding a cup of milk chocolate chips. Because why not?! I would think it’ll be good with dark chocolate chunks too. This cookie, its just divine. Crispy edges and chewy center. I always have this with a glass of cold milk. So here you go…enjoy, chocolate peanut butter lovers. Enjoy.
Peanut Butter Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup creamy peanut butter
- 1 cup milk chocolate chips
- Sift all dry ingredients together: flour, baking soda and salt. Set aside.
- In a large bowl using a paddle attachment, beat the butter on high speed until smooth and creamy. Add both the granulated and brown sugar until creamed. Scrape down the sides and up the bottom of the bowl as needed. Add the eggs one at a time and vanilla extract. Add peanut butter and beat until combine.
- Add dry ingredients. Mix until well combined. Do not over mix.
- Fold in chocolate chips.
- Cover the bowl and chill cookie dough for an hour. (Tip: chilling the cookie dough will prevent it from over spreading when baked. I usually chill my dough more than an hour.)
- Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper.
- Drop by rounded spoonful onto prepared cookie sheets. (Tip: invest in ice cream scoops for uniformity.)
- Bake for 10-12 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Yield: Using my ice cream scoop (2 tbsp), it yielded 36 cookies.