Where I got the idea the peanut butter cookies are healthy is beyond me. Perhaps because peanut butter is spread on toast at breakfast? Cinnamon buns are also on the AM menu pretty frequently too. However, the origin of this legend truly doesn’t matter. What’s important is that peanut butter cookies are delicious; and easy. Dangerously easy.
I know there is a 3 ingredient recipe on the back of the peanut butter jar for ‘ fast/easy’ cookies and they’re okay; but they’re not great. With a few more ingredients, (chocolate chips included) virtually no more additional time, you can have these omg-eyes-bulging-stop-in-your-tracks-yum cookies. Don’t pretend you haven’t reacted to cookies in such an unflattering light.
Peanut Butter Milk Chocolate Chip Cookies
Adapted from Baked Cookbook
Makes about 24 large cookies
- 1 3/4 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened, cut into 1-inch pieces
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good quality milk chocolate, coarsely chopped, or chips
- Sift the flour, baking soda, and salt into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat teh butter and sugar together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter until just incorporated.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours. I somehow skipped this step (cookie urges can distract you from the simplest of instructions.) I feel like this could have been avoided.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Drop the dough by rounded tablespoon onto the prepared baking sheets, at least 2 inches apart. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.