I love these! Here's the recipe with my notes:
(Check the site for several photos - see link below):
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
The dough was a little crumbly, but that could be because I used natural peanut butter, plus I added an extra 1/4 cup. I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp. I preferred the rounded Tbsp - they were thicker and moister.
The last time I made these, I used less granulated sugar (7 Tbsp) and more brown sugar (1/2 cup plus 1 Tbsp).
*(Note: If using unsalted peanut butter, add about 1/3 -1/2 tsp salt, or to taste).
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
INGREDIENTS:
1/2 cup unsalted butter (room temperature)
3/4 cup chunky peanut butter (I used 1 cup creamy, lightly salted natural peanut butter)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate chips OR bittersweet or semisweet chocolate chunks (I used 6 1/2 oz Ghirardelli semi-sweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F. Line baking sheets with parchment.
2. Cream the butter and peanut butter together until fully incorporated.
3. Add the sugars and cream on medium speed.
4. Add the egg and vanilla and mix until completely incorporated.
5. Add the flour and baking soda; mix until no white remains, then add the chocolate and mix on low just until everything comes together.
6. Drop by teaspoonfuls onto parchment-lined baking sheets. (I preferred using rounded Tbsp, and pressed the cookies slightly to flatten).
7. Bake 9 minutes or until golden brown. (I did one sheet at a time. For the rounded Tbsp, I baked about 12 minutes - for the rounded tsp, about 10 minutes. I let the cookies sit a minute or so before removing to a wire rack).
36 cookies
Edited from:
http://www.recipezaar.com/48532
