I know, we have recipes for Ultimate chocolate chip cookies, The Best chocolate chip cookies, Classic chocolate chip cookies and Original chocolate chip cookies- there is certainly no shortage of cookie recipes, or superlatives to describe them. So really, another recipe for the ubiquitous chocolate chip cookie..?! Yes. I’m calling these A-1 Chocolate Chip Peanut Butter Cookies. After a brief journey through my thesaurus, I considered and ultimately rejected the following descriptors: Exquisite, Exemplary, Transcendent and Meritorious (even though these would have been apt for this particular cookie 😉
I have no idea where this recipe originated, it’s committed to my memory and I’ve been making it for years. So whoever arrived at this exact combination of ingredients, I thank you. The cookies are soft and dense, almost like shortbread and they should be made… Large.
- 2 sticks butter, softened
- 1½ cups dark brown sugar, packed
- 1½ cups peanut butter (I've also used cashew butter - it's good!)
- 2 eggs
- 2½ teaspoons vanilla
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 heaping cups bittersweet chocolate, chopped rough and fine (see * below)
- ¼ cup peanuts, chopped for garnish
- In a standing mixer, beat softened butter and brown sugar together until light and fluffy. Add peanut butter, eggs and vanilla and beat until creamy.
- In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, gradually add the dry ingredients to the wet and mix until just combined, scraping as necessary.
- Add the chocolate* to the dough and mix until just combined. Scrape the beater, cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 325 degrees.
- Using a large ice cream scoop, scoop cookie dough onto baking sheets, leaving plenty of room around each large cookie. Using the bottom of a glass, gently press the cookies slightly down so they are flat on top. Sprinkle chopped peanuts on top.
- Bake for approximately 12-15 minutes, until cookies are just beginning to brown on the edges. Cool for a few minutes then loosen cookies with a spatula so they won't stick.
- Makes approx. 16-18 big cookies
- * Use high quality bittersweet chocolate, like Callebaut, Lake Champlain Bittersweet baking bar or Ghiradelli 60% baking bar. Roughly chop about ¾ of the chocolate and then finely chop the remaining chocolate. Add both to the cookie dough. The tiny slivers of chocolate mix more thoroughly with the dough and make it somehow more dense and chocolatey.