I love cookies. They are delicious little comfort foods that bring joy to millions of people all over the world. Until last week that is, when I posted my recipe for Double Chocolate Salted Cookies and these innocent little treats started a war. Okay, okay, it only involved two people and it was more ribbing than actual fighting but I was caught in the middle of the cookie conflict and I had to do something to stop it.
In truth, I knew very well that when I posted the recipe for Double Chocolate Salted Cookies at the request of a friend, that my other friend Rena would come out fighting. And fight she did, for a post about Peanut Butter Chocolate Chip Cookies that she had requested months ago. In an effort to restore the peace I am giving Rena, and the world, the recipe for her favorite cookie. You can thank her later.
I’ve said this with every cookie recipe I’ve posted and I’ll say it again. Use only the best ingredients you can get your hands on. I’m talking about high-quality chocolate chips, real butter and pure vanilla. In the case of peanut butter cookies you also need real peanut butter. None of that homogenized stuff allowed. Just all-natural, stir it up, peanuts and salt and nothing else, real peanut butter. Works out fine for me because my family won’t touch that homogenized, sugary stuff anyway.
In many of my cookie recipes like Chocolate Almond Joyful Cookies, I don’t cream the butter and sugars. I call it the pie dough method. But peanut butter cookies are a different animal with a different texture, so cream away. You don’t have to be careful here as this dough can really take a beating.
Once you have all the ingredients mixed up you have a decision to make. Chocolate or no chocolate. Peanut butter cookies are an American classic and this recipe is as good as it gets. So if you’re a peanut butter purist you can stop here.
WHY??!! Why did you stop? Are you crazy? Did you come from a galaxy far, far away that doesn’t have chocolate? There’s no other explanation! Get that dough out of the fridge and add some chocolate chips right now. When I owned a cookie company, peanut butter chocolate chip was my #2 seller, right behind chocolate chip, and nobody beats chocolate chip. Once you’ve gained your sanity and added the chocolate chips, put it in the refrigerator for a few hours or even overnight. The next day roll the dough into 1 1/2 tbsp. balls, press down with a fork and bake. You’re gonna love that I gently persuaded you to add the chocolate chips.
Hopefully this peace treaty will last and the cookie conflict has be resolved with each side walking away satisfied. I suggest you make both recipes so you can decide which cookie you will fight for. I personally fight for both but I’m just nice like that. Enjoy!
Peanut Butter Chocolate Chip Cookies
1 cup brown sugar (7.75 oz.)
1 cup granulated sugar (7.75 oz.)
1 cup butter (8 oz. or 2 sticks), softened
1 cup all-natural peanut butter (9 oz.)
3 cups all-purpose flour (14.75 oz)
2 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips (6 oz.)
Cream butter and both sugars on medium speed until well combined. Add eggs and mix well. Mix in peanut butter until fully incorporated. In a separate bowl mix dry ingredients together. Add to wet mixture and mix on medium until just combined. Add chocolate chips and mix on medium until fully incorporated. Place dough in plastic container and refrigerate a few hours or overnight.
Preheat oven to 350 F.
Remove dough from refrigerator and allow to sit on counter for 10-15 minutes to soften. Scoop out about 1 1/2 tbsp. of dough and roll into a ball. Place 2″ apart on cookie sheet and press down with a fork in two directions. Bake for 11-12 minutes until just barely set. Leave on cookie sheet for 5 minutes to finish baking. Enjoy immediately with a cold glass of milk.
Note: Store extras in a plastic bag and they will stay soft for several days.