Thursday, June 21, 2012

Peanut Butter Chocolate Chunk Cookies

Sometimes I make recipes that are really good, and I photograph them and plan to write a post later on, and then forget about it. As I was searching through my photos for a specific picture, I came across these two. I actually made these cookies a couple of years ago, but I remember them clearly, which means they must have been pretty good! I have tried out many a peanut butter chocolate chip cookie recipe in my few years of baking, but this was by far the best, and the only really good one I've ever made. I remember making these for a recital at the time, and I know I either doubled or tripled the recipe and ended up with so many cookies that I filled a huge tin and froze tubs of raw dough. Those tubs were a lovely surprise when cleaning out the freezer!
This recipe comes from one of my many cookbooks that I don't even know how I ended up owning, but am interested to try recipes from nonetheless. The book for these recommends drizzling them with melted milk chocolate. I'm sure that would be delicious, but they really don't need it. They are great as-is, and one of those simple recipes I can always go back to.
Enjoy! <3

Peanut Butter Chocolate Chunk Cookies
(ever-so-slightly adapted from Buttercup Bakes At Home)

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup chunky peanut butter
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 cup semisweet chocolate chunks (I used chips)

Preheat oven to 350 degrees.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the butter and peanut butter on the low speed of an electric mixer until smooth, about 2 to 3 minutes. Add the brown sugar and continue to beat another 1 to 2 minutes. Add the egg and vanilla and mix well. Add the dry ingredients and thoroughly mix. Stir in the chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving 3 to 4 inches between for spreading. Bake for 10 to 12 minutes. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool.