These Peanut Butter Chocolate Chip Cookies are melt-in-your-mouth soft; full of rich, creamy peanut butter and sprinkled with a blend of rich chocolate chips.
I totally had a healthy recipe ready for you guys today. I did. Then, I realized that this was tax week.
And, after a big “Ugh”…I realized that what we really needed was a batch of soft, warm and totally soothing Peanut Butter Chocolate Chip Cookies to help make us feel better.
Do you ever feel like that after you’ve signed your tax returns?
At least that’s what I’m telling myself. How do you console yourself during tax time?
Because, if it’s eating cookies, just know that I’m on my way over!
This soul-soothing recipe combines my absolute favorite Peanut Butter Cookie recipe, which uses The Whole Jar Of Peanut Butter Cookies and adds nearly 2 cups of decadent, rich chocolate chips.
We are both fans of Peanut Butter (hello lovely Jif!) and the chocolate chips make The Husband really happy because he’s crazy about chocolate. And with this recipe, we both win!
With these, you just pat them with the fork and it will make a decorative, subtle, flattened top in the form of gentle peaks, not the standard issue criss-cross we all know and love.
However, the lack of a criss-cross pattern doesn’t make them any less tasty.
And, if you want to give some of them as gift – you can easily tie them with a bit of Baker’s Twine and put them in a cute gift giving bag. The subtle, decorative pattern on the top will be completely lost by the dazzle of your darling packaging. Problem solved!
So now, I have a question for you guys. In researching the various Peanut Butter Cookie recipes, I wondered why you are supposed to criss-cross the tops with a fork. Forgive me, but I’m super curious by nature. 🙂
And I read all kind of responses.
- “…because my mom did.”
- “…because it flattens the cookies and let’s them bake more evenly.”
- “..so you could tell the PB cookies from other similar looking brown cookies, sort of like the markings on fine chocolates.”
But Wikipedia provides a great explanation for Baking Patterns and the history of the criss-cross on Peanut Butter Cookies. It’s worth a read, because they didn’t start out that way! And, it’s the 1st time I’ve ever heard of a cookie shovel! Who knew?
- 1 cup real unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 cups chunky or creamy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cups dark chocolate chips
- ¾ cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Add the eggs, egg yolk, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; fold into the peanut butter mixture. Fold in dark chocolate and semi-sweet chocolate chips.
- Roll dough into walnut sized balls, or use a cookie scoop. Place cookies on the prepared cookie sheet and flatten slightly, criss-crossing with a fork. Bake for 10 minutes in the preheated oven.
- Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.