Friday, June 29, 2012

Peanut Butter Chocolate Chip (ERMAHGERD) Cookies!

ERMAHGERD! These are the best cookies. 


Yesterday the baking bug bit me, it bit me hard. Like any adamant sweet toother I checked my Pinterest boards


These babies were just sitting there waiting for me. Waitin for mama! 


(You can check out the original post here at How Sweet It Is.)


Now what I was really looking for was a basic recipe with ingredients I would always have on hand, and that was versatile enough to handle whatever mix-ins I had handy. This, my friends, is that recipe. 






Want the story behind this picture? I said to my husband "Oh, I forgot I need to take a picture of those cookies for my blog post!", Mr. Eight: "Well then you'd better hurry because there's only one left..." Yep. That's the last cookie. 


So, without further ado. 


Peanut Butter Chocolate Chip Cookies 



2 cups all-purpose flour
1/2 tsp baking soda
8 Tbsp butter, melted and cooled
6 Tbsp of creamy peanut butter, melted and cooled
1 C. brown sugar
1/2 C. sugar
1 egg and 1 egg yolk
2 tsp vanilla extract
1 1/2 C. chocolate chips (I used peanut butter chips and Ghiradelli bittersweet chocolate chips as well as chopped walnuts, highly recommended)
Preheat oven to 325 degrees F. Microwave peanut butter and butter together in a bowl until melted, check it every 20 seconds and mix. Let it cool completely.
Mix the flour and baking soda in a bowl and set aside. 
In another bowl, combine the sugar, brown sugar and melted peanut butter and butter. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix. (The original recipe notes here that if needed you may add a tablespoon or two of milk if the dough is too crumbly, I didn't have this issue.) 
Fold in the chocolate chips. (Don't go over the 1 1/2 C. of add-ins, I ended up with about a 3/4 C extra of a tiny bit of dough and a lot of chips and walnuts.) 
Shape the dough into 1-2 inch balls. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. This took about 10 minutes in my oven. The centers should be soft and puffy. Do not over bake and be sure to let the cookies cool all the way before devouring. It's worth it to let them sit! 
Enjoy!

5 comments:

  1. Pinned the recipe! So many times I make something - write post add recipe and realize! We ate it all and I forgot to take a pic! Glad you go your pic!

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    1. I know! I was so glad I got the picture! I didn't want to make them again because I knew I'd eat them all!

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  2. This sounds delicious! I'll have to give it a try.

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  3. YUMMY! I'm going to have to make a batch of those :)

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  4. Just made these, and the fam couldn't keep their hands off of them!

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