For peanut butter and chocolate fans, these cookies have an indulgent flavor of creamy peanut butter combined with semi sweet chocolate chips. The art of baking these delicious cookies lies in their double crunchy - soft texture. They are crispy on edges and soft in center, perfect pastry treat for any and every occasion. The recipe is quite simple, and affordable; thanks to its pantry - available ingredients. To prepare and bake, you only need:
Ingredients:
- 1 1/2 Cups of all-purpose-flour.
- 1/2 Cup of granulated sugar.
- 1/2 Cup of light-brown-sugar (packed)
- 1/2 Cup of creamy peanut butter (you can use chunky peanut butter as an alternative).
- 1 Cup of softened unsalted butter.
- 1 3/4 Cups of semi sweet chocolate chips (pick your favorite brand).
- 1 large egg.
- 1 tsp of baking soda.
- 1 tsp of pure vanilla extract.
- Extra granulated sugar to spread on top of cookies.
Directions:
- Heat oven to 375 F. Line cookie baking sheet with parchment paper, and set aside.
- Whisk 1 1/2 cup of all purpose flour with 1 tsp of baking soda in a medium bowl.
- In a large bowl of an electric mixer, beat 1/2 cup of creamy peanut butter, 1 cup of softened unsalted butter, 1/2 cup of light brown sugar, and 1/2 cup of granulated sugar till light and creamy.
- Add in 1 egg, and 1 tsp of pure vanilla extract, and beat thoroughly till well combined.
- Gradually add flour mixture to the peanut butter mixture, and beat in till well incorporated. Mix in 1 3/4 cup of semi sweet chocolate chips.
- Drop cookie dough onto baking sheet, using ice cream spoon.
- For extra sweetness and double crunch, dip a bottom of a glass with granulated sugar and lightly press it down on top of cookies. (you may skip this step if you prefer not to though).
- Bake for 8 minutes or till the edges is golden and crisp, but center is still soft .
- Let cool on baking sheet for few minutes, then remove to a wire rack to cool completely. Serve with milk, coffee or tea.
