By: Norah Hoglund and Max Cahoon

While chocolate chip cookies are very delicious, what is even better is peanut butter chocolate chip cookies. We tried this recipe out because right now is the perfect time to make cookies and share them with your friends and family. Just make sure no one is allergic to peanut butter!

Review

Taste

These cookies had such a good taste; we would say they were probably some of the best cookies we have ever made. The peanut butter makes them really really good because the saltiness of the peanut butter contrasts the sweetness of the cookie and it is a really great flavor, especially if you love peanut butter. A lot of people know that chocolate and peanut butter go really well together, and that fact does not change in this instance.

All of the ingredients in this cookie just go very well together and make for a great cookie. It is also not too sweet, due to the peanut butter. When they came warm fresh out of the oven, they were the best. We had them with milk and we agreed that they were some of the best cookies ever.

The only downside is that once you taste them when they are warm it’s a little underwhelming when you eat them at room temperature, but you can always warm them up.

Our rating: 9.9/10

Ease of making

These cookies were a bit of a challenge to make. We decided to brown the butter (see how in the recipe notes), even though the recipe doesn’t call for it, because it makes for a richer cookie. The recipe said to melt the butter anyway, so we browned it in a pot and added the peanut butter to the butter.

Once we had mixed together all the wet ingredients and dry ingredients, we mixed the two together. The dough then was very thick and we had to mix it with our hands because a whisk or spatula couldn’t mix it.

We filled up two trays with all of our dough and decided to put both trays in the oven at the same time, to save time baking them. The only thing we had to change was to bake them for 2-3 extra minutes.

The rest of the instructions were fairly easy and these cookies were definitely worth the effort we put into them. It was also a really fun experience making these, especially if you love baking. Our rating: 8/10

Overall

Overall, these cookies were so delicious and fairly easy to make for a high-quality cookie recipe. These cookies were very good and absolutely worth all of the effort we put into them. It was a fun experience. We rate this recipe a 9/10 and you should absolutely try it.

Here is the link to the recipe: https://handletheheat.com/peanut-butter-chocolate-chip-cookies/

Recipe

Ingredients

• ▢ 2 1/2 cups (318 grams) bleached all-purpose flour, measured correctly
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon fine sea salt
• ▢ 1 stick (113 grams) unsalted butter
• ▢ 3/4 cup (202 grams) creamy peanut butter
• ▢ 1/2 cup (100 grams) granulated sugar
• ▢ 1 cup (200 grams) packed dark brown sugar
• ▢ 2 large eggs plus 1 egg yolk, at room temperature
• ▢ 2 teaspoons vanilla
• ▢ 2 cups (340 grams) semi sweet chocolate chips

Instructions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.

4. Dough may be loose and slightly crumbly. It will not appear like normal chocolate chip cookie dough. If it’s unbearably crumbly, that’s likely due to discrepancies among brands of peanut butter and if you used unbleached flour. Add 2 tablespoons milk if that’s the case.

5. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.

6. Divide the dough into 3-tablespoon sized balls using a large spring-loaded cookie scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

7. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

8. Cookies can be stored in an airtight container at room temperature for up to 3 days.

NOTE: to brown butter, cook it in a pan on medium heat until it turns golden brown. This should be 5-7 minutes after it melts.