Last night was one of those nights that I just had no hope of beating my sweet tooth. And you know what they say: if you can’t beat ’em, join them. Cue my oven timer going off at midnight. But these peanut butter chocolate chip cookies were worth staying up for.
But if you can, try to plan ahead for these. The dough needs to be chilled for at least three to four hours, overnight if possible. Without allow the dough to chill, the cookies will spread significantly as they bake, making them drier and leaving you with less incorporated chocolate chip mounds. Not the end of the world, but, trust me, that patience will pay off.
- 1 large egg
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup of your favorite chocolate chips (my go-to is semi-sweet)
- Combine the egg, butter, brown sugar, granulated sugar, and vanilla and beat until fluffy.
- Add the peanut butter and mix until incorporated.
- Optional taste test.
- Add the flour, baking soda, and salt and mix until incorporated.
- Add the chocolate chips and mix.
- Roll the dough into one big ball and wrap in saran wrap. Chill the dough in the refrigerator for three or four hours, overnight if possible.
- Scrape any remaining dough from the mixer and eat.
- Preheat your oven to 350 F.
- Once the dough has chilled (it was so high strung!), roll the dough into balls. I used a breakfast spoon as my measuring device to get evenly sized dough balls. Twelve to a tray. Squish the balls down a little for perfect post-baking thickness.
- Bake for 8-10 minutes. (9 minutes was the sweet spot for the size I made.)
- Allow to cook on a cooling rack.
- Consume cookies. Milk optional. Sharing optional and unlikely.