Every bite packed with chopped peanuts and shavings of dark chocolate!
These cookies are soft, fluffy and full of texture. They not only have peanut butter in them, but also the addition of chopped peanuts to enhance the flavor even more.
For the chocolate I used Ghirardelli 65% caco large chips. This chocolate keeps the cookie from being too sweet. I also HIGHLY recommend roughly chopping the chocolate chips. It makes every bite have shavings of chocolate with the occasional huge melty blob.
This is probably one of the first cookie recipes I have really worked on developing. And as previously mentioned on Instagram my husband has had a large part in the creation of these through all of the tasting stages :) He is also now my most honest critic whether I like it or not!
These cookies also travel well as stated from my Father in Law (in California) and grandmother (in Florida). I hope you all enjoy this recipe as much as I do!
Happy baking 🍪
Peanut Butter Chocolate Chip Cookies
Makes 23 small cookies
100g AP Flour
70g Whole Wheat Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Kosher Salt
1 Stick of Butter (room temp)
100g Brown Sugar
50g Granulated Sugar
1 Egg
1 Tsp. Vanilla Exctract
150g Peanut Butter
½ Cup Peanuts (chopped)
¼ Cup Chocolate Chips (chopped)
Preheat oven to 350℉. In a bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In your mixing bowl beat butter and sugars until fluffy.
Scrape down bowl and add peanut butter. Mix until combined.
Add egg and vanilla and mix until combined. Scrape down sides of bowl.
With the mixer on low, slowly add the dry ingredients and mix until almost fully incorporated.
Fold in the peanuts and chocolate.
Scoop into balls and set on a lined baking sheet roughly 2 inches apart. Bake for 11min.
*These cookies do not spread very much and will maintain their scooped shape. If you would like a flatter cookie, press the top down with a fork for that signature peanut cookie look.
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