Peanut butter chocolate chip cookies are one of my all-time favorites! They’re the perfect afternoon pick-me-up treat with a hot cup of coffee. This recipe is slightly modified from The Prepared Table, a wonderful kitchen shop in Tallahassee. It’s very simple, but I recommend following the recipe to the letter for best results!
You will need:
1 cup smooth peanut butter
⅓ cup chocolate chips
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Mix together all ingredients until a dough forms and all ingredients are incorporated. (I recommend using a mixer with a paddle attachment for this.) Roll the dough into 12 equally sized balls and place them on a parchment paper lined baking sheet. Parchment paper is key here to prevent sticking! Using the flat bottom of a glass, press the cookies into flat disks. These should not be too thin- just enough to relieve some of the roundness. Bake for 13-15 minutes.
Let these cookies cool completely before you eat them. The hot cookies tend to be a little too crumbly, but the cooled cookies set up beautifully with a great chew.
If you want to make these extra special, you could roll the dough balls in sugar for a beautiful topping, or use a fork to cross-hatch the top.
Pro-tip: spray your measuring cup with baking spray before filling it with peanut butter- the PB will scoop out more easily!
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