I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.
These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.
If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving.
Recipe: Peanut Butter-Chocolate Chip Cookies
Makes about 2 dozen cookies
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup smooth or chunky peanut butter
- 1/2 cup semisweet chocolate chips
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.
- Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.
- Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.
- Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.