I’m a thick and chewy cookie kinda gal. I’ve tried crispy and crunchy, thin and chewy, thick and cakey, undercooked, overcooked… any which way you can try a cookie, I’ve tried them that way.
Definitely a thick and chewy girl. Wait, I’m not saying that I’M thick and chewy. And although that’s debatable, I was talking about the cookies.
So when I saw these gems on Jessica’s blog I had stars in my eyes.
Stars in my eyes people. I’m talking serious cookies here.
These are super easy to whip up and you’re likely to have all the ingredients on hand. There’s no pesky refrigeration time for the cookie dough and no bringing the butter to room temperature. The cookies come out thick, chewy, melty and delicious and…
Like I said, STARS.
Thick, Chewy Peanut Butter Chocolate Chip Cookies
adapted from here
makes about 18 cookies
8 tablespoons of butter, cut into 8 pieces
6 tablespoons of creamy peanut butter
1 cup all-purpose flour
1 cup whole wheat pastry flour (or sub for more AP flour)
1/2 teaspoons baking soda
1/4 heaping teaspoon salt
3/4 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 heaping cup chocolate chips
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second increments, stirring in between, until melted. Give the mixture a good whisk until combined and smooth. Let cool completely (pop into the fridge if you’re as impatient as me. Ps: I couldn’t wait for it to cool COMPLETELY, I proceeded with a slightly warm mixture and still yielded great cookies).
In a medium bowl, whisk the flours, baking soda and salt until combined and set aside.
In the bowl of the cooled butter/peanut butter mix, add sugars and whisk vigorously until they are combined and no lumps remain. Add the egg, egg yolk, and vanilla and stir until combined. Gradually add flour and mix until a dough forms (I used a rubber spatula and folded in the flour mixture in three parts until just combined). Fold in chocolate chips.
Shape the dough into a ball the size of a golfball (I weighed my dough and divided by 18 to ensure equal sized pieces; mine were about 54 grams each). Place on prepared baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool. Or not, your choice.