Recipe for Peanut Butter Chocolate Chip Cookies


by Ben Cook


There had been some tv commercials once that showed clumsy persons bumping into one another and the outcome was chocolate in one person's peanut butter and peanut butter in the other person's chocolate. Their dilemma, not surprisingly, turned out to become a delectable treat. Let's add our own twist. These two collide with a third person carrying a bowl of cookie dough. A silly concept, but that would generate an remarkable result. Rather than carrying out this far-fetched scenario, you could recreate the results with this peanut butter chocolate chip cookies recipe.

This recipe is no more difficult than producing normal chocolate chip cookies. In other words, these are basic cookies to produce. You will find a couple of tips included that will make certain that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.

I think even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would approve of this peanut butter chocolate chip cookies recipe.

Peanut Butter Chocolate Chip Cookies Ingredients

1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 large egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)

Directions

Preheat the oven to 350 degrees. Sounds very simple, but correct oven temperature is one of the tricks to getting chewy versus hard cookies. Lots of oven thermostats aren't correct. It might indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The perfect technique to know the specific oven temperature would be to put a thermometer in the oven then adjust the setting accordingly.

1. Combine the first 3 ingredients inside a little bowl.

2. Mix the sugar and also the rest of the ingredients (except the chocolate chips) inside a blender till smooth and creamy.

3. Gradually blend in the dry ingredients with the mixer set to a low speed.

4. Stir the chocolate into the dough.

5. Cover the dough with plastic and chill for 30 to 40 minutes. This may make the dough not so sticky and easier to deal with.

6. Roll the dough using your hands into 1-1/4 inch balls. If the size varies, cooking time must not be effected.

7. Bake cookies for 12 minutes. They might not look ready, but if your oven is certainly at 350 degrees they're ready to be taken out of the oven even when they seem to be undercooked. Don't be tempted to leave them in longer or you will wind up with the hockey puck version discussed earlier.

8. Let them cool for no less than 5 minutes just before removing them to wire racks. Just after they are cooled they're going to appear much less fragile and will no longer seem to be undercooked.

Variations and Suggestions

If you like big hunks of chocolate, you can chop chunks off of a large chocolate bar or break up little chocolate bars and use these instead of chips.

One fantastic tip is that peanut butter chocolate chip cookies are great with ice cream, but that appears a bit apparent. It's also a great concept to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.




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