I often find myself with several bags of chocolate chips roaming freely in my cabinets. Today I found large milk chocolate chips, mini semi-sweet chips and white chocolate chips. When I bake cookies, I usually chop chocolate from a large bar of good chocolate, so it’s strange that I would find so many varieties of chips in my life. Well, life gave me chips, and I made cookies. Peanut Butter Chocolate Chip Cookies.
I also have a confession to make. I’ve been super busy adding great things to my life, not to mention the absolutely stellar weather in Los Angeles for the past few days. I wanted to just throw together a quick treat so I could get back outside to enjoy a good life.
These cookies are rich and buttery. They’re soft the day they’re baked, and have a nice crisp crunch the next day. The chocolate, whether you add one kind or three, is a lovely compliment to the peanut butter.
Go on… have a cookie and enjoy your life!
Peanut Butter Chocolate Chip Cookies
adapted from Baking
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly grated nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies
Position the racks to divide the oven into thirds and preheat to 350 degrees F . Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them. Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Cakespy
That top photo of cookie dough should have a black bar across it — it looks so delicious it is practically indecent! I am having very naughty thoughts right now about me, in a dark room, all alone, with the cookie dough and a spoon. Wonderful, wonderful, wonderful!
Gigi
I agree Joy, the weather has been fantastic! I went to the Pasadena farmers market this morning and it was great. Enjoy the weather because it will be the 100’s before you know it. Great cookies!
joythebaker
Mike- Your secret is safe with me!
Amanda- It is lovely weather. And thanks for the link!
Makes and Takes- Thanks for stopping by!
Linda- I was definitely missing the salted peanuts in this recipe. A few months ago I tried a chocolate chip cookie with salted peanuts- they were SO good! The salt and nut flavors are really great with chocolate!
Kevin
These combine two of my favorite cookies, chocolate chip cookies and peanut butter cookies. The batter and the cookies look really good.
Linda
I’ve made these before from Dorie’s book and they are heavenly. Instead of choc chips I just used a bar of dark chocolate (70% solids) and a cup of salted peanuts and it worked a treat.
http://buttersugarflour.com/2007/09/24/peanut-butter-chocolate-chip-biscuits/
Stephanie
I’m making my friend a “Congratulations” care package of fresh cookies tonight for passing her dissertation defense. These are definitely going in there!
make and takes
Just found you off Tastespotting. How could I resist the photo of delicious looking cookie dough? I love the addition of peanut butter and some nutmeg. I will have to try these. Thanks.
megan
And I have miscellaneous
chips around the house!
Deborah
A nice simple cookie like this sounds wonderful right now!
Nikki
These sound delicious!
amanda
cookies are my weakness! I am literally a cookie monster :) Throw chocolate and peanut butter together, and you have the path to my heart. Hope you are enjoying the wonderful weather outside in LA! I’m up in northern california and I’m soaking up every bit of sunshine.
RecipeGirl
One of my faves- great to make on a rainy day!
Gretchen Noelle
These look delicious! Maybe I will try them this weekend?
Mike
Peanut butter is my secret (shh!) weakness…I could just eat it from the jar and call it a dessert. Any baked goods with peanut butter involved strangely disappear in my presence–pies, cookies, bars, etc. So it goes without saying (but I’ll say it anyways) that I think these look mouth-watering. :o