Hello again! Bet you didn’t think you’d see another post from me this week! As promised, I began ramping up my cookie production this year and will possibly post twice as much this month. It’s a little nerve-wracking but I am up for the challenge!
When planning this month’s #CookieCraziness (isn’t my hashtag for this year’s cookies awesome?), one of the top cookies was a peanut butter one. I LOVE peanut butter, so this was a no brainer. However, plain peanut butter cookies can be boring and monotonous. I’m not into that with my cookies, so chocolate chips were the obvious solution.
Peanut butter cookies aren’t necessarily a Christmas-y cookie. Like, when I think Christmas cookies, peanut butter ones are the furthest from my mind. Everyone else thinks of chocolate and peppermint everything. I usually go with sugar or gingerbread, which I’ll get to sometime later. I don’t know but I feel like peanut butter doesn’t even have an appropriate season. All the more reason why it belongs (in cookie form) with the holidays.
The main ingredient in these beauties is the peanut butter; the star of the show! Consider using chunky peanut butter in these cookies for added texture and to add on to the PB taste. I’m not about that chunky PB life, though; I love natural and smooth peanut butter. I get the huge jars at Whole Foods all the time because I make granola for my Greek yogurt regularly. Obviously, I need to have tons of the stuff on hand at all times because when I’m not making granola, there are PB&Js to be made (with grape jelly exclusively).
According to the recipe, there’s supposed to be a double hit (or triple if you opt for chunky) of PB; the second by way of peanut butter chips. I once bought a couple bags of those from the one time they had them at Trader Joe’s. They were so good, I can’t even recall what I made with them. I had chocolate chips leftover from making these, so I used twice as many chocolate chips in this batch.
Now, let me just praise the actual cookie dough for one second. A DREAM to work with. Came together beautifully and handled like a dream. I’ve never seen such clean scoops of cookie dough come out of my mixing bowl. Barely any scraps and no sticking! Speaking of sticking, I used my new silicone mats for my half sheet pans. I had to get a pair because my parchment paper never fits. Can I just tell you how much I love them? I love them. Absolutely adore them. Cookies slid off no problem, they’re easy to clean, and look cute too. SO glad I got them!
The cookies were INSANE. I found myself eating all of the scraps and several cookies before they even made the plate; they’re THAT good. Very peanut buttery, with the chocolate chips as backup. Think of PB and chocolate as partners in crime, or good cop/bad cop except they’re both the good cops. They just go together! The cookies themselves are soft but sturdy, with a little crunch from the granulated sugar they’re coated in before baking. You can even still see the traditional fork marks from the slight smush they need before going into the oven. They were as dreamy as their own cookie dough. When the cookie dough works, you just know the cookie will too!
Hopefully I’ve convinced you to consider peanut butter cookies as a holiday cookie. They may not scream Christmas but folks will be screaming with joy upon eating them this season. Either way, I think these non-conventional holiday cookies belong on your cookie roster.
Peanut Butter Chocolate Chip Cookies – barely adapted from Smitten Kitchen
Makes 36 cookies
- 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 peanut butter at room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Granulated sugar for rolling/sprinkling
- Preheat oven to 350F. Line two baking sheets with parchment (or those nifty silicone liners). Combine the flour, baking soda, baking powder, and salt in a medium sized bowl and set aside. In a small bowl, place a good amount (maybe a 1/4 cup; separate from the amount needed to make the cookies) of granulated sugar for rolling the cookies later.
- In a large bowl, beat the butter and peanut butter until smooth and fluffy. Add the sugars and beat until the mixture is smooth. Add the egg and mix until fully combined. Finally, add the milk and vanilla.
- Add the dry ingredients and stir until completely combined. With a rubber spatula, fold in the chocolate chips. Using a cookie scoop, a tablespoon, or two teaspoons, drop the dough into the bowl with the granulated sugar. Completely coat the dough ball and transfer to the prepped baking sheet. With a fork, gently press the dough down but do not flatten completely. You can press the cookie with the fork twice, each in a different direction, to get the signature pattern.
- Bake the cookies for 10-12 minutes or until lightly golden brown around the edges. The cookies may look under done but they are. Let them cool on the pan for a minute or two before transferring to a wire rack to cool completely.
- I preferred baking them 12 minutes for a sturdier cookie that was still soft and slightly chewy. For a lighter cookie, aim for the lower amount of time.
- If you don’t feel like pressing with a fork, any smooth (or not smooth) surface can work. For example, a spoon, shot glass, offset spatula, etc. Just don’t go crazy pressing them down with anything!
- I got 36 cookies with a #50 disher/scoop. Amounts of cookies vary depending on the size of the scoop/disher/spoon. The bigger the disher/spoon/scoop, the fewer the cookies.
- To make these extra festive, consider rolling them in colored sugar!