Peanut Butter Chocolate Chip Cookies

Growing up, my mom worked part-time as a registered nurse. She worked a 3-11pm shift and on the nights she worked she left the house before we came home from school.

In her absence, she often left a batch of homemade cookies on the counter (and a list of jobs) for us. Usually chocolate chip, sometimes snicker doodle, every once in a while oatmeal raisin.

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And so, because of how I grew up, or just that my sugar addiction is really that strong, we very often have fresh cookies around the house. Bad I know, but I just can’t help myself.

The following recipe is hands down the best peanut butter cookie recipe I’ve stumbled upon yet. They are soft and chewy with a wonderful peanut butter taste, not to mention chocolaty with a hint of saltiness. Perfection I tell you.

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Peanut Butter Chocolate Chip Cookies:
(via)

Ingredients
•1 1/4 cup all purpose flour
•3/4 teaspoon baking soda
•3/4 teaspoon baking powder
•1/4 teaspoon sea salt, plus more for sprinkling
•1/2 cup unsalted butter, at room temperature
•1/2 cup creamy peanut butter at room temperature
•3/4 cup dark brown sugar
•1/4 cup granulated sugar
•1/2 tablespoon honey
•1 egg plus 1 egg yolk
•1 teaspoon vanilla extract
•1 tablespoon plain greek yogurt or sour cream
•1 1/2 cups chocolate chips

Instructions
1.In a large bowl, combine flour, baking soda, baking powder and the salt. Set aside.
2.With an electric mixer, mix softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
3.Preheat oven to 350 degrees F.
4.Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely.

(cookies will appear slightly underdone in the middle, but firm up as they cool).

I freeze cookie dough balls and bake a couple at a time. In theory, this would help us to have moderation, but in reality Aaron sneaks the dough directly from the freezer and I often bake two after lunch and a few after dinner as well. It would be a lie to say I share with my children. Clearly, we have a problem.

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3 Responses to “Peanut Butter Chocolate Chip Cookies”


  1. 1 Brittany February 12, 2013 at 1:42 pm

    PB and chocolate go together perfectly in a cookie! YUM!

  2. 2 Jen February 12, 2013 at 1:56 pm

    Oh gracious!!! I will be making these TODAY! 🙂

  3. 3 Courtney February 13, 2013 at 10:04 am

    Yum! I want these right now!


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