It is probably obvious by now this blog will never be a repository for the “best” recipes for any particular dish. I am sure it would be nice if I sat and tested my way through endless variations and then presented you with my findings, but honestly I think I might go crazy. With apologies to those of you who do so, it kind of smacks of hubris to me anyway. I am not that old, I have not made THAT many peanut butter cookies. Who knows, maybe this recipe will be even better than the last?
Anyway, I was craving chocolate the other night, in a cookie, but not intense chocolate, and I was browsing though Lisa Yockelson’s ChocolateChocolate, when I came upon this recipe. My only change was to add a handful, maybe 1/3-1/2 cup, of peanut butter chips. I think peanut butter chips are a necessity in any peanut butter cookie. They completely amp the peanut butter flavor to me. But I did not correspondingly reduce the chocolate chips, since this was, after all, originally about the chocolate.
These are fabulous. I won’t claim they are the best peanut butter chocolate chip cookies EVER–see comments above–but I will say that if you like peanut butter cookies and you like chocolate chips, I really think you should give these a whirl. They are on the thick side and craggy, with an appetizing golden color. They are a little crispy but mostly chewy. If your kitchen is as cold as mine is right now (it’s going into the low 30’s here at night right now but my heat is not yet turned on) I do recommend a 10 second nuke in the microwave starting the second day, although it is by no means necessary.
One note: this recipe is pretty large. I baked a little more than half (2 sheets or 24 cookies) and froze the rest.
Peanut Butter Chocolate Chip Cookies
Adapted from Lisa Yockelson’s ChocolateChocolate
3 cups (378 g) AP flour
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
12 T (1 1/2 sticks) unsalted butter, softened
4 T shortening
1 1/2 cups firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 t vanilla
1 cup creamy peanut butter (I used no stir “natural”–she says not to use natural, but the no stir does have sugar and shortening in it)
12 oz chocolate chips
a little under 1/2 cup peanut butter chips
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Whisk together the flour, salt, baking powder and baking soda. Set aside.
Cream the butter and shortening together until well blended. Add the peanut butter and cream until it is blended in also–about 3 minutes on moderately low speed. Add the light brown sugar and granulated sugar slowly, taking 3 minutes to beat. Add the eggs, one at a time, beating for 45 seconds after each. Add the vanilla and beat to incorporate. On low speed, add the dry ingredients in 3 additions, blending after each. Fold in the chocolate and peanut butter chips. If your kitchen is hot, chill for one hour (I did not but it is cold here).
Place 2 tablespoon-sized balls of dough on the cookie sheets, about 3 inches apart, 12 cookies to a sheet. Using the tines of a fork, press down gently to make a cross pattern, flattening them a bit. Bake the cookies for 12-14 minutes, reversing the sheets front to back and top to bottom halfway through. The cookies are done when they are set and just beginning to brown. let them set for 1 minute on the cookie sheets, and then transfer them to a cooling rack.
A lot of people make peanut butter cookies, but very few actually add pb chips like you! I agree that it adds an extra peanut buttery kick that’s divine. Beautiful photos!
I am SO with you on finding GOOD recipes, and not worrying about them being tested to the point of insanity for the sake of calling them “The Best.” 🙂
I was just looking for a recipe to use for some “thank you” cookies, and I think I found it!
That Girl says
I love peanut butter and chocolate together!
noble pig says
I think they sound divine, and testing to the point of craze, I can’t do it. Just give me the good food and applaude when we find a good one!
Who doesn’t love chocolate and peanut butter? I’m thankful there are those out there who do test cookie after cookie but I have realized what someone else thinks is the best, I may have a totally different take on it!
i like a craggy cookie. 🙂
i also like any piece of food combining chocolate and peanut butter. good stuff, laura. 🙂
I completely understand the desire to keep trying out more of the same cookies all of the time. It’s like we think we’re going to find one that’s just that much different, or make some special discovery or something. These look yummy to me. And ‘craggy’ is good.
These look great. What does the shortening achieve? What can I use in place of it?
mon: I am sure it acts as a tenderizer–shortening cookies tend to be less crisp, more chewy/soft. You could probably use all butter. I use Earth Balance shortening, which is all natural and no trans fats, etc, if that helps.