Because I have an excessively picky eater to feed who doesn’t eat enough protein, I am always looking for ways to get more into him. He has a huge sweet tooth and when it was established that he likes peanut butter cookies I went on a search for the recipe with the most peanut butter and the least amount of sugar. Naturally I had to adapt what I found and this recipe is the one that has evolved and become our standard.
These cookies don’t spread so you have to push them down a little bit after making them into a ball. It isn’t necessary to make the classic hash marks with a fork, but I enjoy doing it this way.
Each cookie is about an inch and a half in size when baked.
This is the color the bottom should be when you take them out- a nice deep golden without being too dark or too light.
Peanut Butter Chocolate Chip Cookie Recipe
yield: approximately 60 cookies
1/2 pound (2 sticks) butter, softened
1/4 cup granulated sugar
1 1/4 cups light-brown sugar
1 1/2 cups smooth peanut butter
2 large eggs
1 tsp vanilla extract
2 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
6 oz mini chocolate chips
Preheat oven to 350 degrees. Cream the butter and sugars together in a big bowl until they are fluffy and light yellow. Add the peanut butter and continue beating until it is completely blended with the butter. Next beat in the eggs, one at a time, and then add the vanilla.
In a separate medium-size bowl whisk together the flour, baking soda, and salt. Gradually stir the flour in with the wet ingredients until completely incorporated. Add the chocolate chips and mix them into the dough thoroughly.
Line a baking sheet with parchment paper. To form the cookies use about a table-spoon of dough and roll it in the palm of your hand to form a ball. Place it on the cookie sheet and flatten it gently with either a fork or your hand.
When the sheet is full, bake for 10 minutes until the bottom of the cookie is golden brown. Cool on a rack for a couple minutes before eating.
Recipe Notes: You can make this dough using a stand mixer, as I do, using the whisk attachment for mixing the wet ingredients and a paddle for adding the flour. If you use a mixer to cream the eggs and sugar it will take about 5 minutes on high-speed to get it to the fluffy light consistency you want. If you’re doing it by hand be sure to use a whisk and give it the full power of your arm muscles! If you can get it, use organic peanut butter, but if not, be sure you’re using a natural peanut butter with no added sugars or preservatives. We store this dough in the fridge and make batches of 12 cookies at a time. We think they’re best fresh. The yield you get will depend on the size of cookie you make. You can make them larger than we do if you like a bigger cookie.