Tuesday, January 21, 2014
Peanut Butter Chocolate Chunk Cookies
I haven't shared very many cookie recipes on here so it is about time I posted one! These cookies are so easy to make and they require no baking skills. For reals. And if you are a peanut butter fan, you will love these. Chewy, full of peanut butter, and then there's chocolate chunks mixed in there too! What's not to love?
One note before you make these cookies though! I used an almost all natural peanut butter (it was like 94% all natural peanut butter with a little sugar and extra oil mixed in), but I still found that my cookie dough was quite oily. They worked and they taste great, but do keep in mind that the cookie dough may get oily if you use a natural peanut butter and that the cookies might spread a bit more. If you will use a natural or almost all natural peanut butter, I'd recommend only creaming the cookie dough until everything is just combined. Now off we go!
Peanut Butter Chocolate Chunk Cookies (slightly adapted from Averie Cooks)
Makes approximately 16 medium sized cookies
1 cup peanut butter (creamy or crunchy, Averie recommends Skippy or Kraft peanut butter, however, my almost all natural crunchy peanut butter worked too!)
1 cup light brown sugar, packed
1 large egg
1 tbsp vanilla extract
1 tsp baking soda
100g semisweet, dark, or bittersweet chocolate, chopped into chunks
Preheat the oven to 350F or 170C and line a baking sheet with parchment paper.
With a hand mixer or in your stand mixer, cream together the peanut butter, sugar, egg, and vanilla until well combined. This only took me about a minute and a half, but if you are using Skippy-like peanut butter, Averie recommends creaming this mixture for about 5 minutes.
Add the baking soda and beat until just incorporated. And finally, fold in the chocolate chunks with a spatula.
Using a 1 tablespoon scoop, scoop out your cookie dough and place about 9 cookie mounds on the baking sheet. Bake for 8 to 10 minutes, or until the edges are set and the tops are still a little underbaked. When they are done baking, take the baking sheet out of the oven and let the cookies cool on the sheet for 5 to 10 minutes before transferring them to a cooling rack.
The cookies will keep well in an airtight container for up to a week.