Friday, October 24, 2014

Recipe #20: Peanut Butter Chocolate Chip Cookies

Back in 1980, I was given the Joy of Cooking cookbook by a neighbor of mine.   Talk about a cookbook where you could find anything and everything...to this day I page through it and am amazed by the wealth of knowledge.  That said, there is was one page that really stuck out, and it was the peanut butter cookie recipe.   I don't know how many recipes I have looked at for peanut butter cookies, and the one thing I always noticed was that it was one stick of butter to 1/2 cup peanut butter, and the peanut butter never came through as much as I would have liked.  This recipe calls for 1 cup of peanut butter, and it makes all the difference.  I also changed the increments of brown sugar and white sugar with this version.  And, of course, my day wouldn't be complete without chocolate of some kind...so hence, the chocolate chips.  I could make these cookies in my sleep, I have made them so many times.  It's such a no-brainer, but they come out perfect every time!

one stick butter, taken out of frig                            3/4 cup firmly packed brown sugar
     for about a half hour                                             1/4 cup granulated sugar
1 egg                                                                              1 cup peanut butter (I swear by Skippy
1/2 tsp salt                                                                            Superchunk)
1/2 tsp baking soda                                                    1/2 tsp vanilla
1 1/2 cups flour                                                           2 cups chocolate chips

Heat oven to 375.  In a standing mixer, blend the butter, sugars and salt until creamy.  Beat in the egg, peanut butter, baking soda and vanilla.  Add the flour.  Take bowl from mixer and stir in the chocolate chips.  Line 1 or 2 baking sheets with parchment paper.  My Mirro baking sheet is 14x17 and will fit the whole batch on one sheet.  Use that as a guideline.  Scoop dough onto baking sheet.  I use a scoop that is just shy of 2" across.  You should get 18-20 cookies.  Take a fork and crosshatch each cookie.  Bake 10-12 minutes, or until just starting to brown on the edges.  This cookie will not spread very much.   Bon appetit!       

 




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