Soft & Chewy Peanut Butter Chocolate Chip Cookies
Soft and chewy peanut butter cookies with semi-sweet chocolate chips. If reincarnation exists, I would come back as this Soft & Chewy Peanut Butter Chocolate Chip Cookie!
- 1½ cups All-pupose flour spooned then leveled
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter slightly softened
- ½ cup Creamy peanut butter
- ½ cup Granulated sugar
- ½ cup Light brown sugar tightly packed
- 1 large Egg
- 1 tablesspoon Vanilla extract
- 1 1/4 cup Semi-sweet chocolate chips
- Semi-sweet chocolate chips for studding
Preheat the oven to 350° Fahrenheit. Line two cookie sheets with
parchment paper and set aside.
In a medium bowl, combine the flour, baking soda and salt. Set aside.
In a bowl of an electric mixer using the paddle attachment, cream the
butter, peanut butter, and sugars over medium/high speed. Stop the
mixer and scrape the bowl to incorporate the ingredients.
Add the egg and mix well to ensure egg is completely incorporated into
the butter/sugar mixture. Add the vanilla extract and mix well. Stop
and scrape the mixer.
Reduce the speed to low and add the flour mixture all at once. Mix
until just incorporated.It's OK to see dried flour bits.
Remove bowl from mixer and fold in the chocolate chips.
With a medium sized cookie scoop, drop spoonfuls of dough on the
cookie sheets, spaced about 2 inches apart.
Place cookie sheets in the oven and bake for 8-10 minutes until the
cookies have puffed a bit and look just about set.
Remove cookies from the oven, stud them with semi-sweet chocolate chips, and allow them to cool for about 5
minutes. Transfer cookies to a wire rack to cool completely.
Store cookies in a cookie jar or an airtight container.
Shelf life is about 3 days.