Wednesday, June 26, 2013

Soft & Chewy Peanut Butter Chocolate Chip Cookies

These cookies. Yum. That's all I have to say.

Just kidding, but seriously, they are really good cookies. I love these cookies because they have two of my favorite ingredients - peanut butter and chocolate, but also because they're perfectly soft and chewy. And the best part is, they STAY soft and chewy for a few days {if they last that long}. I have been known to make other cookies and eat one first thing every morning just to make sure they were still soft and chewy. The great thing about these cookies is that you don't have to do that! Wait. Maybe you should still do that with these cookies...just in case, because it's all about quality control, you know. Nobody wants a dried out cookie.

This cookie recipe is a little unconventional because it calls for sour cream and honey, but I'm telling you, it works. The original recipe also called for a sprinkle of sea salt on top. I've made them both ways, but we liked them a little better without the extra sea salt on top. Either way, though, you should definitely make them. :)

Soft & Chewy Peanut Butter Chocolate Chip Cookies
Makes 24 cookies

1-1/4 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter, at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 tablespoon honey
1 egg
1 teaspoon vanilla extract
1 tablespoon sour cream or plain Greek yogurt
1 1/2 cups chocolate chips

  1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low speed, just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes to an hour, or place in freezer for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. Once ready to bake, roll dough into 1-inch balls (or use a small ice cream scoop) and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn slightly golden brown and crisp up around the edges. Do not overbake!* Remove from oven and let cool on cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
*Cookies may appear underdone in the middle, but they will become more firm as they cool. It’s important to allow them to cool a few minutes before removing them from cookie sheet.

Recipe slightly adapted from Ambitious Kitchen

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