Peanut butter and chocolate. A classic combination – especially in a cookie. The ooey, gooey chocolate chunks combined with nutty, salty peanut butter make for one little ball of perfection.
Some may question the logic in turning on the oven when the weather outside is 84 degrees. However, when you’re baking cookies, turning on the oven is always justified, no matter how hot the weather is outside.
Also, today is a very special day. I (finally!) got my braces off! The best way to celebrate? By baking these very yummy cookies with two of my very favorite flavors 🙂
Start by preheating the oven to 350 F. Combine 1 1/2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a bowl. Set aside.
In a separate bowl, add 1 cup of chunky (or creamy) peanut butter, 1/4 cup (1/2 stick) of butter, 1/2 cup of light brown sugar, and 1/2 cup of granulated sugar. Whisk until creamy. Add 2 eggs and 1 teaspoon of vanilla extract, stirring until smooth.
Slowly add the flour mixture, being careful not to over mix. Chop 4 ounces of semi-sweet chocolate into large chunks. Use a spatula to fold the chunks into the batter.
Using a tablespoon, drop heaping spoonfuls onto a sheet pan, each spaced a few inches apart. Place in the oven and bake for 10-15 minutes. Look at all those gooey chunks!
Peanut Butter Chocolate Chunk Cookies
Adapted from Martha Stewart
1 1/2 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of chunky (or if you prefer, creamy) peanut butter
1/4 cup (1/2 stick) of unsalted butter
1/2 cup of light brown sugar
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
4 ounces of semisweet chocolate, cut into chunks
Preheat oven to 350 F. In a bowl, whisk together flour, baking soda, and salt, then set aside.
In a large bowl, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. Slowly add flour mixture, beating just until combined. Stir in chocolate chunks.
Drop dough by heaping tablespoons, a few inches apart, onto a pan. Bake for 10 to 13 minutes. Let cool and enjoy!