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Chocolate Peanut Butter Cookies

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There are certain things that go together, pairs that are just meant to be. Bonnie and Clyde. Sunny and Cher. Peanut butter and jelly. Football and America. John and Yoko. Peanut butter and jelly. Carolina and basketball. Red wine and cheese. Champagne and orange juice. Becca and Cori Sue.

While clearly, the last three are my personal favorites. (I’m openly addicted to red wine, mimosas, and my bestie). However, another pairing I’m quite fond, and happens to be more popularly accepted, is peanut butter and chocolate.

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I’ve made peanut butter and chocolate cookies many a time, but haven’t been satisfied with the recipes. So, Pinterest heralded these babies as “the world’s best peanut butter chocolate chip cookies,” and I decided to give ‘em a go.

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Armed with my pink Kitchenaid mixer and my pink spatula, I whipped these cookies up. They were easy to make and the batter tasted heavenly. They came out moist and buttery. While I’m not sure they are the best in the world, they are really really good. Here is the recipe, adapted from The Idea Room.

Ingredients:
– 1/2 cup butter, softened
– 1/2 cup peanut butter
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 tsp. baking soda
– 1/2 tsp. baking powder
– 1 egg
– 1/2 teaspoon vanilla
– 1 1/4 cups all-purpose flour
– 1 tbsp. milk
– 1/2 to 1 cup semi-chocolate chips

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Directions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.

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3. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
4. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
5. Add milk, just enough to make the dough moist and creamy.
Add chocolate chips and mix till just incorporated. If necessary, cover and chill dough about 1 hour or until easy to handle.

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6. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in small balls onto your greased cookie sheets (instead of rolling them into balls and sugar and then pressing with a fork).

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7. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.

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