Loaded with peanut chunks and chocolate chips, these cookies take peanut butter cookies to a new level. Not dry and crumbly like some pb cookies can be, our recipe delivers soft, dense, and oh-so-peanuty flavor in every bite.
We made ours with chunky peanut butter, but have provided an alternate quantity for smooth peanut butter. If at the end of your mixing time your dough is a very crumbly, add a Tablespoon more of peanut butter until the dough forms a ball. You'll need to use shelf-stable pb, not natural, for this recipe. But even those vary in the amount of oil in them. Add a little more if a test dough ball won't hold its shape.
You don't need to refrigerate the dough before baking, especially if you want a little more spreading of the cookie. We chilled ours about an hour because we wanted a thicker, domed cookie that retained its striations from the scooping. Love those little ridges!
This recipe will make about 2 dozen cookies when using a 1-1/2 T scoop. Dough and/or cookies will freeze in a tightly sealed container for a month or so. You can store these cookies at room temperature for several days. Ours never last more than a couple before they all disappear!
Here's a quick video of us testing this recipe.
To brown the butter
Make the dough
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