Chewy Peanut Butter Cookies with Dark Chocolate Chips are the best of both worlds. Smooth peanut butter and rich dark chocolate.
Happy New Years, everyone!! Welcome to the first post of 2016. I hope you enjoyed the holidays and are ready and geared up to start a new year. That typically means out with the old and in with the new. A new beginning. Lifestyle changes and resolutions.
If a healthier lifestyle or weight loss is one of your resolutions, BEWARE, this post may not be for you. If you resolve to be happier and enjoy the little things in life, then read on. Chewy peanut butter cookies with dark chocolate chips are most definitely considered one of those “little things.” Besides, even with a healthier lifestyle, it’s ok to indulge every once in a while.
I went on a major baking spree over the Christmas holidays. There were hundreds of recipe ideas running through my head, and I couldn’t decide on the handful I wanted to make. I asked my husband what kind of cookies he would like and without hesitation, he said peanut butter with chocolate chips. This recipe is one of his favorites. It showcases creamy peanut butter and the subtle sweetness of dark chocolate chips.
I like to think I keep a well-stocked pantry, but on occasion, I’m caught off guard and am missing an ingredient or two. So when John asked for these cookies, I quickly rummaged through the cabinets hoping to find all the things I would need. Creamy peanut butter. Check! Flour. Check! Brown and granulated sugar. Double check! Butter. Check! No semi-sweet chocolate chips. UGH!! But wait, hidden in the back of the cabinet was a package of dark chocolate chips. Score!
I was set and ready to bake. I had never made this recipe with dark chocolate chips, so I was a bit skeptical. But, since I’ve started cooking and baking, I’ve learned sometimes you have to improvise. Sometimes it works, and sometimes it doesn’t, but it’s worth a shot. This time, it worked out very well. The dark chocolate chips cut through some of the sweetness of the peanut butter and sugar and gives the cookie a richer flavor. If you want a sweeter cookie, semi-sweet chips can be substituted for dark chocolate chips.
As it turns out, I made three different types of cookies over Christmas break. That was over 100 cookies total! I ended up taking the extra to the office and these chewy peanut butter cookies with dark chocolate chips were the first to be gobbled up. Peanut butter and chocolate are a classic flavor combination. How can you possibly go wrong?
The dark chocolate chips worked beautifully. As a result, I count this batch a success.
Used for this recipe:
- 1/2 cup unsalted butter softened 1 stick
- 1/2 brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 cups All Purpose flour
- 5 ounces dark chocolate chips can be substituted with semi-sweet chips
In a large bowl cream butter and sugars together with a hand mixer until light and fluffy.
Mix in the peanut butter until combined.
Add the egg and vanilla.
Slowly mix in remaining dry ingredients.
Fold in chocolate chips.
Let cool in the refrigerator for at least 30 minutes. Overnight is best.
When ready to bake preheat oven to 350 degrees.
Prepare a cookie sheet with butter, cooking spray or silicone mat.
Scoop dough out of bowl and roll into balls.
Place balls on cookie sheet about 2 inches apart.
Place in oven and cook 10-12 minutes.
Cookies will be soft to the touch and will appear undone.
Remove from oven and place on cooling rack.
Cookies will firm up while on a wire cooling rack.
Store in an airtight container for up to 5-7 days.