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Irresistible Peanut Butter Chocolate Chip Cookies Recipe

Posted By Susan On October 25, 2011 @ 12:30 pm In Baking,Chocolate,Cookies and Brownies,Recipes | 28 Comments

Anyone remember the old Reese’s Peanut Butter Cups commercials? In them, two unsuspecting souls would be strolling down the street – one eating peanut butter and the other eating a chocolate bar - and would somehow collide with each other, smushing the peanut butter and chocolate together. Each would be outraged, but after tasting the resulting chocolate/peanut butter concoction, they would be be smitten and wander off together, hand in hand, licking their lips.

Take a look.

Yeah, I know. Who the heck walks down the street eating a jar of peanut butter? The Hershey Company, which owns Reese’s must be doing something right, however. Reese’s Peanut Butter Cups are one of the top selling chocolate bars of all time, generating approximately $398.9 million [1] in revenue last year. That’s a whole lot of peanut butter and chocolate!

The point is that peanut butter and chocolate is a wildly popular and much-loved combination, not only in candy bars, but in all kinds of sweets. And, you’d be hard pressed to find a better example than these Peanut Butter Chocolate Chip Cookies.

There are tons of peanut butter cookie recipes floating around the web, and many of them are very good. But, my all time favorite is the one from The Magnolia Bakery Cookbook [2]. The recipe is easy to make and the cookies are divinely soft and chewy. The addition of peanut butter chips (Reese’s, of course) to the dough really amps up the peanut butter flavor.

The original recipe calls for chunky peanut butter. I like to use the super chunky kind. Those little peanut bits add a nice texture and extra crunch to the cookies. Magnolia’s recipe also doesn’t include chocolate chips, but I say – why not? Adding the chocolate chips just puts these cookies way over the top! And, what’s not to love about that?

If you’ve never baked your own peanut butter cookies, this is a great recipe to start with. They truly are the best I’ve ever eaten. I highly recommend having a nice icy cold glass of milk handy when you eat these cookies to help wash down all of that peanut buttery and chocolate goodness. These cookies are rich, rich, rich!

Irresistible Peanut Butter Chocolate Chip Cookies
adapted from The Magnolia Bakery Cookbook [2]

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup chunky peanut butter
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1 cup chocolate chips
  • 2 tablespoons granulated sugar for rolling

Directions

  1. Preheat oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt together in a large bowl and set aside.
  2. In another large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Mix in the egg, milk and vanilla. Add the flour mixture and beat thoroughly, starting at low speed and working up to medium-high. Stir in the peanut butter and chocolate chips.
  3. Place the 2 tablespoons of sugar on a plate. Drop rounded teaspoonfuls of cookie dough into the sugar and roll to coat. Place onto ungreased baking sheets, leaving about 2 inches in between. Gently press the top of each cookie with your thumb to slightly flatten.
  4. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
  5. Cookies keep for 4-5 days in a covered airtight container.

Makes about 5 dozen 2-inch round cookies.

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URLs in this post:

[1] $398.9 million: http://www.cnbc.com/id/43847058/America_s_Favorite_Chocolate_Candies?slide=10

[2] The Magnolia Bakery Cookbook: http://www.amazon.com/Magnolia-Bakery-Cookbook-Old-Fashioned-Sweetest/dp/0684859106

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