Tuesday, February 16, 2010

Peanut Butter Chocolate Chip Cookies

I made some Peanut Butter Chocolate Chip Cookies!!

It's chewy and full of yummyness when you take a bite on it.

I decided to try one of Joy the Baker's recipe. I've never tried her recipes before, usually, I would only read her blog, but I decided that I couldn't resist this. And I am glad I tried it out! YUM

This is my version :)

The recipe actually makes around 5-6 batches of cookies. It is quite a fair bit of dough. I refrigerated the extra cookie dough for next time :)

In the recipe, it called for nutmeg, I omitted this. And it still tasted fine :)

Here's the recipe. I have make some changes, as I did not really follow her recipe steps word for word, as I felt it was a little too much work. I just wanted yummy simple and fast cookies. Enjoy.

Peanut Butter Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly grated nutmeg (omitted)
225g (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup packed light brown sugar
3/4 cup sugar (I used 1/2 cup, as I did not want it to be too sweet, and it is enough)
2 large eggs, room temperature
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies (omitted)

1. Preheat to 175C. Line baking sheets with parchment paper.

2. Whisk together the flour, baking soda, baking powder, salt.

3. Using a stand mixer, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You'll have a soft a pliable dough.

4. Using an ice cream scoop size of a tablespoon, scoop and place cookie dough on the  sheet, leaving 2 inches between them. Using a fork, make an impression on the cookie dough. 

5. Bake the dough for 12 minutes, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.

6. Repeat with the remaining dough, making sure to cool the baking sheets between batches.


Lorraine @ Not Quite Nigella said...

Is there a better combo than PB and chocolate? I think not! :P They look wonderful :)

Passionate Mae said...

Hey Lorraine,

Definitely agree, PB and chocolate :) YUM!

Thank you! hehe

Passionate Mae said...

Hi Susan,

I am glad you enjoy reading my blog :)

Thanks for stopping by :)

Take care.