Recently while attempting to organize my pantry I found an unopened bag of peanut butter chips. You see, our pantry totally sucks. It consists of three built-in cabinets stacked on top of each other that are small in width but super deep. There’s no light source in or around the pantry so I pretty much have to use a flashlight to see what has gotten lost in the deep, dark corners. Mostly, it’s a hassle. I’m such a visual person and I like to see everything I’ve got. I dream of having a Pinterest pantry on a daily basis. But sometimes, it’s a nice surprise to find something unexpected hiding in there. Like these peanut butter chips! I instantly wanted to use them in a cookie and I knew there had to be chocolate involved. So here it is! My sweet surprise pantry creation.
Taste: As you well know, peanut butter and chocolate is my favorite dessert flavor combination!
Texture: Soft, slightly chewy, perfect with a glass of milk.
Ease: Very easy! You can have these cookies in less than an hour.
Appearance: I just love the little peanut butter chips studded throughout these deep, dark cookies.
Pros: Easy and the perfect solution for a sweet craving.
Cons: I can never find peanut butter chips without hydrogenated oils.
Would I make this again? Yes.
Peanut Butter Chip Chocolate Cookies
These cookies taste best with a glass of cold milk!
Yield: about 20 cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup peanut butter
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 cup peanut butter chips
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula.
Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.
Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.
Recipe by Tessa of Handle the Heat