Tuesday, April 9, 2013

Recipe: soft and chewy peanut butter chocolate chip cookies

I recently came across a cookie recipe that I just had to blog about.

I got my hands on it after my husband had been working out of town for a weekend. He was tattooing back in our hometown and was staying with a good friend, and his wife had baked these cookies. My husband came home raving about these amazing cookies, so I knew I must have the recipe! Fortunately the friend's wife is super sweet and gave me the recipe and also didn't mind that I share it with all of you.

The first batch I made was gone within 24 hours. I'm not kidding when I say they really were the best peanut butter cookies I've ever eaten. They were soft and a little bit chewy, not dry or crispy at all. They just kind of melted in your mouth. I couldn't stop eating them! Which explains why they were gone in one day. Now I know better and make them in double batches.

I did make two changes to the recipe, so this is my modified version of her recipe. It originally called for butter flavored Crisco, but I used real butter instead. And then I added chocolate chips because, well, because who doesn't love chocolate? Especially the over-sized Ghirardelli milk chocolate chips- my personal favorite.



Ingredients:
  • 3/4 cup peanut butter (creamy or chunky- your choice)
  • 1/2 cup (1 stick) real butter- softened to room temperature.
  • 1 egg
  • 1 1/4 cups brown sugar
  • 3 Tbsp milk
  • 1 Tbsp vanilla
  • 1 3/4 cups flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups chocolate chips (optional)
Directions:

Preheat oven to 375. Combine flour, baking soda, and salt in a bowl and set aside. In a large mixing bowl cream together the peanut butter, softened butter, egg, brown sugar, milk, and vanilla using an electric mixer. Add dry ingredients to creamed mixture gradually while mixing until fully combined. Stir in chocolate chips. Drop by large spoonful onto cookie sheet and flatten into a criss-cross pattern with a floured fork. Bake for 7-8 minutes at 375 until edges just slightly turn golden (cookies may look slightly underdone in the center). Let cool and then begin devouring them- these cookies are amazing when served warm with a glass of ice cold milk.

I've made these with both creamy and chunky peanut butter, with and without chocolate chips and they always turn out delicious.

I hope you guys love these as much as my family does!


8 comments:

  1. Ooh yum! I think I might have to make these today!

    ReplyDelete
  2. These look delish!!!! I wish I wasn't reading this in the middle of the night now I want cookies lol

    xo
    Ange

    ReplyDelete
  3. Making these now, can't wait til they come out of the oven YUM

    ReplyDelete
  4. Looks amazing, how many does the recipe make?

    ReplyDelete
  5. Well I make my cookies bigger, so I think I got a little over 2 1/2 dozen for a single batch.

    ReplyDelete

I love hearing what you have to say! Comments make me happy.

LinkWithin

Related Posts Plugin for WordPress, Blogger...