Ingredients:
- 1.5 cups [210 g] all-purpose flour
- 1 tsp baking soda
- .5 tsp salt
- 16 Tbsp [2 sticks, or 220 g] unsalted butter, at room temperature
- .5 cup [130 g] creamy peanut butter
- .5 cup [100 g] packed light brown sugar
- .5 cup [100 g] granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups [360 g] semisweet chocolate chips (possibly sub in 1/2 to 2/3 cup or peanut butter chips)
Instructions:
- Preheat the oven to 375 degrees F (I used my convection setting), with one rack in the upper third of the oven.
(I did not bake these on my baking steel. I found I like the color best when I used the convection 'fan' setting.) - Line two baking sheets with Silpat mats or parchment paper and set aside.
- In a small bowl, stir together the flour, baking soda, P B2 if using, and salt.
- In a stand mixer bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using the blade attachment on medium speed, vigorously beat the mixture until smooth.
- Stir in the egg and vanilla.
- Gradually stir 1/2 cup or so of the flour mixture at at time, stirring the 1/2 cup until just combined.
- Stir in the chocolate chips.
- Using a large cookie scoop, drop rounded scoops onto the prepared baking sheets, about 2 inches apart.
- Bake on the upper rack 10 to 11 minutes until golden.
(The cookies will collapse a bit as they cool.) - Remove the cookies from the oven, and let finish cooking and partially on the sheet for 5 minutes.
- Finish cooling the cookies to a wire rack.
- Makes about 36 cookies.
Carole's Notes:
We liked this! The peanut butter flavor is light - even with the added PB2. Next time I plan to use some peanut butter chips as well.The recipe is lightly adapted from https://www.goodmorningamerica.com/food/story/25-days-cookies-snoop-doggs-peanut-butter-chocolate-59479405
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