My Facebook fans Jim and Holly asked for advice on how to make a soft and chewy peanut butter cookie with chocolate, so I developed this recipe just for them. (Vegetable shortening or coconut oil, both of which are soft at room temperature, lend their texture to the cookies.) This is a sensational cookie, but if you want peanuts through and through, substitute peanut butter chips for the chocolate ones.
Recipe courtesy of Tate's Bake Shop
Print
Peanut Butter Chocolate Chip Cookies
Yield:
Makes 2 1/2 dozen cookies
Level:
None
Yield:
Makes 2 1/2 dozen cookies
Level:
None

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup vegetable shortening or coconut oil
  • 1 teaspoon baking soda
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup firmly packed dark brown sugar
  • 1 cup smooth peanut butter
  • 4 tablespoons ( 1/2 stick) salted butter, at room temperature
  • 1 1/2 cups (9 ounces) chocolate chips

Directions

Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, and shortening with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, followed by the egg yolk and vanilla. Add the peanut butter and mix well. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

Roll the dough into 30 walnut-sized balls. Arrange about 2 inches apart on the prepared baking sheets. Using a dinner fork, press an X into the top of each cookie, flattening it to about half of its original thickness. Refrigerate the remaining dough balls on a plate while you bake the first batch. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough balls, using cooled baking sheets.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Prince Liam's Peanut Butter Cookies

Recipe courtesy of Gretchen Holt-Witt

Double-Delight Peanut Butter Cookies

Recipe courtesy of Carolyn Gurtz|Pillsbury Company

Double Peanut Butter Cup Cookies

Recipe courtesy of Brooklyn Decker

Chocolate-Peanut Butter Crispies

Bacon Chocolate Chip Cookies

Recipe courtesy of Damaris Lewis

Oatmeal Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Peanut-Chocolate Chunk Cookies

Recipe courtesy of Roger Mooking

On TV

Extra Virgin

7:30am | 6:30c

Extra Virgin

8:30am | 7:30c

Extra Virgin

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Unwrapped 2.0

2:30pm | 1:30c

Top 5 Restaurants

3:30pm | 2:30c

Guilty Pleasures

4:30pm | 3:30c

Guilty Pleasures

5:30pm | 4:30c
On Tonight
On Tonight

Choccywoccydoodah

8pm | 7c

Choccywoccydoodah

8:30pm | 7:30c

Cake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Choccywoccydoodah

12:30am | 11:30c

Cupcake Wars

1am | 12c

Cake Wars

2am | 1c

So Much Pretty Food Here