Remember the commercial that re-created the invention of Reese’s Peanut
Butter cups? A woman is walking down the street eating a chocolate bar, and a
man is walking the other way eating a tub of peanut butter. They bump into
each other, causing the chocolate and peanut butter to mix. Overcome by the
new taste sensation, they immediately check into a motel (I may be
misremembering that last part). I’ve never cared for the chocolate-peanut
butter combo, so if that idiot had ruined my chocolate bar, I would have
pushed him into oncoming traffic. But my mom, who says she’s going to have
chocolate with peanut butter for her last meal, swears by these cookies. She
thinks they’re even better than Traditional Chocolate Chip Cookies.
Makes 40-50 cookies
INGREDIENTS
- preparation time: 20 minutes
- baking time: 30 minutes (10 minutes per batch)
-
rating: easy1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for
greasing - 3/4 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (12-ounce package) semisweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup dry-roasted peanuts
DIRECTIONS Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking
sheets. Set aside.
Put the butter, peanut butter and the sugars in a large bowl. Beat with an
electric mixer or a wooden spoon until smooth and creamy. Add the eggs and
vanilla and beat again. Add the flour, baking powder, baking soda and salt,
and beat on low speed until well blended. Add the chocolate chips (see Mom
Tip), peanut butter chips and peanuts and mix thoroughly.
Using a teaspoon as a guide, scoop a portion of the dough and, with your
hands, roll each portion into a ball. Place the balls on each cookie sheet, 3
cookies per row in 5 rows. Flatten the balls with the heel of your hand or
the tines of a fork so that they spread to about 1 1/2 inches in diameter.
Bake each batch, one cookie sheet at a time, for about 10 minutes. The
cookies will be firm to the touch and just beginning to brown.
Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a
spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more
before reusing so the dough doesn’t melt. Store in an airtight container.
Mom Tip: If you want chocolate coating on the top of each cookie, reserve 1/2
cup chocolate chips when mixing the batter. After the cookies are formed and
placed on the cookie sheets, lightly press 5 chocolate chips into the top of
each cookie. When the cookies come out of the oven, gently spread those
partly melted chocolate chips over the top of each cookie with a knife to
make a thin chocoalte layer. Cool as directed.
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