Maggie Monday: Peanut Butter Chocolate Chip Cookies

There are very few desserts where chocolate does not make something better. Maggie gives us confirmation of that below. Here’s Maggie….

I have been making these cookies for about 20 years, and have no idea where I got the recipe.  I made them just as peanut butter cookies for a few years, even criss-crossing them with a fork for a classic peanut butter cookie. The recipe is great just that way.

One day I just decide to toss a bag of chocolate chips into the dough for kick. I don’t think I’ve made plain peanut butter cookies since.

These cookies are so pretty- the are soft and chewy, and I love they way the tops break a bit. The edges are just crisp enough to give you a nice bit of chewiness- sort of like getting the edge of the brownie (I love a brownie edge!) that is satisfying.

Tonight I made a batch, and we made them into little ice cream sandwiches for daughter #2’s birthday instead of cake. That was fun!

I promise you will love these cookies. It is an easy recipe, and it makes a lot! I often get 5-6 dozen from this, so it is good for a crowd.

Peanut Butter Chocolate Chip Cookies

What you need:

1 cup butter, softened

1 cup granulated sugar, plus 4 Tbs for  reserved for rolling

1 cup brown sugar, packed

2 eggs

1 tsp vanilla

1 cup creamy peanut butter

3 cups flour

2 tsp baking soda

½ tsp salt

1 12 oz bag of chocolate chips

What you do:

Preheat oven to 350 degrees. Place butter in bowl of stand mixer and beat until creamy. Add granulated sugar, and blend. Then add brown sugar until combined. On medium speed add one egg at a time, then the vanilla. When this is combined, add the peanut butter and mix well.

In a separate mixing bowl whisk together the flour, baking soda and salt. Once well combined, turn the mixer on low, and add about ½ cup of the flour mixture  at a time to the wet ingredients, until completely mixed.

Remove from mixer, and stir in the chocolate chips by hand until well distributed in the dough.

Place the reserved sugar in a shallow dish. Using a small cookie dough scoop (about 1 Tbs) scoop out dough, and roll into even balls. Roll each ball in the sugar and place on cookie sheet. Bake for 10-12 minutes until light golden brown.

Allow to cool on the pan for a few minutes, then move to cooling rack.