I realize this post has nothing to do with my current challenge; but KC and I made cookies last night, and they were so good I just have to share.
KC had been requesting to make cookies for the past week or so. He decided he’d like to bring cookies to his clients at work (Wouldn’t you like to have an auditor like him? What? You don’t want to be audited? Even if these cookies are involved? Maybe this post will change your mind about that).
I found this recipe awhile ago and wanted to try it; so the planets aligned last night and we made these:
They’re perfectly round, fluffy little bites of pure perfection.
Let me start by saying I have a thing for soft cookies. Especially ones that aren’t overly chewy or too thin (because, yes, I believe that some things can be too thin — like peanut butter cookies).
The recipe is deceptively simple. Cream together butter and sugar (butter doesn’t even need to be at room temp), add in the wet ingredients, then mix in the dry, stir in chocolate chips, and before you know it, you’re ready to scoop and bake.
Well next time something is going wrong in your life, try making a batch of these. All is well when you’ve got one of these and a big glass of milk.
Perhaps I should call them PMS cookies? Maybe something a little more PC…
Possibly the World’s Best Peanut Butter Chocolate Chip Cookies
made exactly 40 cookies
- 2 sticks (1 cup) cold butter, cubed (You can use salted or unsalted butter in these. I like to use 1 stick salted + 1 stick unsalted because I’m real high-maintenance.)
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 1/4 cups smooth peanut butter (I used Skippy because it was on sale at Safeway)
- 1 tsp. vanilla extract
- 2 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 tsp. salt (I use kosher or sea salt)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 bag (about 2 1/2 cups) semi-sweet chocolate chips (feel free to use less chocolate chips if you’re like me and like your cookies less-chocolatey)
1. Preheat oven to 350°
2. Cream together butter and brown sugar (mix should be well combined). Beat in peanut butter, vanilla, and eggs.
3. On low speed, add in dry ingredients just until combined. Do not overmix. With a spatula, stir in chocolate chips and make sure all sides of the bowl are scraped and combined.
4. Scoop dough onto a baking sheet lined with parchment or a silpat (I used a 1 1/2 tbsp. cookie scoop). These cookies don’t spread too much, so they don’t need a ton of room.
5. Bake for 12 minutes, or until bottoms are golden and the tops of the cookies are set (no longer shiny-looking). The tops of these cookies don’t darken much when cooking, so look for a uniform shape (like the one in these pictures) and a light golden brown ring on the bottom.
6. Let cookies sit for 5 minutes, then transfer to a rack to cool completely.
7. Eat and enjoy! Store leftovers in an airtight container. And maybe invite your friend Chelsea over to share.