The first big blizzard of 2014 hit us this week along with two snow days. When snow falls, I get the urge to bake – and eat.
Nothing says “snow day” to me like baking cookies.
I am a lover all things peanut butter and chocolate. One of my family’s favorite cookies are Flourless Peanut Butter Chocolate Chip Cookies.
But I made a new peanut butter chocolate chip cookie on Snow Day No. 1 that may trump our old favorite. They are super soft and moist, and they keep for up to five days, texture fully intact. I doubt there will ever be any left after five days, unless you make a double batch!
Here’s how you make them:
Cream the butter and sugars. Next, add the egg, peanut butter, and vanilla, and mix well.
Then, add the dry ingredients and mix until just combined – do not over-mix. Fold in the chocolate chips. (Try not to eat any of this dough – I dare you!)
Refrigerate the dough for 30 minutes, minimum. Refrigerating prevents spreading and improves the flavor and texture of your finished product.
When you are ready to bake, form tablespoon-sized balls (I use a mini ice cream scoop) about 2 inches apart on a parchment paper-lined cookie sheet.
Press down on each ball to slightly flatten each. You can use a glass, or your (clean) hand works just as well.
Bake for 9-10 minutes at 350 F until set. The cookies will appear very pale and not completely baked when you take them out. Don’t worry! This is the beauty of the super soft cookie and why they are so delicious.
Also, the cookies will firm up as they cool. Let them cool for 5-10 minutes on the cookie sheet, then transfer them to a rack to cool completely.
Super-Soft Peanut Butter Chocolate Chip Cookies
(Adapted from a recipe from sallysbakingaddiction.com)
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter (not natural-style)
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
Pinch of salt
1 1/4 cup chocolate chips
1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
4. When ready to bake, preheat oven to 350 F.
5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
8. Store at room temperature, tightly covered, for up to 5 days.
Hankering for more peanut butter chocolate treats? Try these: