If you read Handle the Heat regularly, you likely know I love me some chocolate and peanut butter. Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic?” but then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!
I’m actually surprised I’m not utterly sick of either of these flavors, let alone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I’m still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies. These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. Check out the notes below because I’ve tried to answer all your questions and give you a perfect understanding of how the recipe works so you don’t run into any confusion or problems (because that’s the worst when baking).
The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar, the bread flour, and the extra egg yolk all help contribute a rich, chewy, and thick texture with lots of flavor. Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible! You may use only all-purpose flour, but you’ll loose some chewiness. Also, I love to sprinkle these cookies with some lovely Fleur de Sel sea salt just out of the oven, it enhances the sweet nutty flavor. You can use any sea salt you like, or just omit this step entirely.
Size and Shape
These are large cookies, just the way I like ’em! I used my beloved OXO large cookie scoop to make these babies. You can make smaller 2 tablespoon-sized balls of dough and shave off about 2 minutes from the baking time, if you’d like.
The peanut butter in cookie recipes does prevent normal spreading. After you shape the dough into balls, flatten the balls well with the palm of your hand. This will encourage them to spread more while they bake. Don’t forget this!
Chilling and Making Ahead
For best results, chill the dough overnight in the fridge. All I’ll say is that it is very similar to marinating meat for a long time – things just get that much better. If you don’t have time, no worries. You can bake the dough off after it’s made. To freeze: I like to scoop my dough balls out, freeze them until solid, then remove them to a ziptop bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. You can bake from frozen, but note that the cookies won’t spread as much.
If you make these Peanut Butter Chocolate Chip Cookies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!