If we are good friends then you know about these cookies. If not, meet these cookies and we will become best friends! Seriously! These cookies can change just about any relationship you have. From non-existent to BFF and from BFF to Rock-star BFF/favorite person in the world status! At least I think so!
In case you don't want to hear me rave over these for any more time. CLICK HERE for the PRINTABLE RECIPE.
I like to slightly flatten these cookies for a flatter look, but if you don't you'll get a thick round dome shaped cookie. They are equally delicious.
Oh my goodness, these are goooooood cookies! I don't think I've ever had a PB chocolate chip cookie that really melted in my mouth like this one did. I had been making peanut butter cookies from a classic cookbook, but they weren't really hitting the spot. So I googled soft peanut butter cookies and found this recipe. They looked like what I was after, and they sure hit the spot. We took them to a friends game party and I got lots of comments that they were really good cookies! I've served them to friends at BBQ's and socials at our house and every time, everyone wants to know the recipe. So now that they've met my satisfaction and had good reviews from some friends, I thought they were worth saving as "the peanut butter chocolate chip" recipe that I will always go to. So now I am sharing them with you.
One of my favorite things is the mini chocolate chip morsels in these. There are plenty of them and you are sure to get several in each bite. Just the way I like them!
PS. They are very best eaten the day they are baked. But I'd never turn down a 2-3 day old one, if they can possibly last that long. ;)
Enjoy!
Pinnable image here:
{Thick & Soft} Peanut Butter Chocolate Chip Cookies
½ cup butter, softened
½ cup brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 egg
1 teaspoon vanilla
½ teaspoon. baking soda
1 ¼ cups all-purpose flour
½ teaspoon salt
1 ¼ cup chocolate chips (I prefer 1 cup mini chocolate chips)
Directions:
1. Mix the butter and sugar with a hand mixer or in a stand mixer on medium speed until light and creamy in color. Add the peanut butter, egg, and vanilla and beat until combined well.
2. In a separate bowl whisk the dry ingredients together: baking soda, flour, and salt. Stir in chocolate chips. Slowly add the dry ingredients (⅓ of the mixture at a time) and mix until just combined. Try not to over mix, this makes the cookies more dry.
3. Cover the dough and chill in the refrigerator for at least 30 minutes.
4. When ready to bake, preheat oven to 350 F.
5. Drop tablespoon-size (approximate) balls onto ungreased cookie sheets, and press each cookie down slightly to flatten.
6. Bake for 9-10 minutes until set and very light in color, they will appear under-done. If you cook until they brown they will be dry and crumbly. That’s the trick with PB cookies, it’s a bit harder to tell if they are done, but you’ll let them cool on the cookie sheet and they’ll continue to cook a bit more.
7. Let the cookies cool on the sheet for 5-10 minutes and transfer to a cooling rack to cool completely.
8. Store in an air-tight container for up to 5 days for optimal freshness. Best the day of!
Enjoy!
Recipe Source: Slightly adapted from Rachel Ray's website
Recipe Source: Slightly adapted from Rachel Ray's website
Here are the original photos I took in 2014. Just in case you are as interested as me in how my food photography has improved over time.
