I didn’t love the last peanut butter cookie I made, so I decided to try again and adjust a couple of things. I added chocolate chips in lieu of cocoa – I wanted this to be a dominantly peanut butter cookie, so I didn’t want to overdo the chocolate. I think they turned out quite well!
PEANUT BUTTER CHOCOLATE CHIP COOKIES (18)
- ¼ cup unsalted butter, softened
- 70g peanut butter
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tsp. vanilla
- ½ cup + 2 tbsp. flour
- 1/8 tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ½ cup semi sweet chocolate chips
- 2.5 tbsp. milk*
- Preheat oven to 375F.
- Cream together butter and peanut butter until well mixed, and add sugars and vanilla
- Mix flour, cocoa, salt, baking powder, and baking soda in a separate bowl.
- Add flour mixture to butter mixture. Mix thoroughly (do not overmix).
- Add chocolate chips and mix gently until evenly dispersed
- Add milk (slightly more or less as needed) until mixture holds together well.
- Drop tablespoon sized balls on an ungreased cookie sheet, and bake for 8-10 minutes, rotating pans halfway through.
*The dough ended up being really sticky, and the cookies spread out a lot. I prefer smaller cookies, so I would use less milk next time.