Recipe: Soft and Chewy Peanut Butter Chocolate Chip Cookies

You know John loves a good peanut butter cookie. I’ve made him peanut butter oatmeal, peanut butter and white chocolate chip, and even peanut butter and bacon cookies. I realized I had never made a good old fashioned soft and chewy peanut butter chocolate chip version though. Sacrilege! This recipe is simple, quick to make, and tastes like a cookie you’d happily pay money for.

Domestocrat’s Soft and Chewy Peanut Butter Cookies (makes 20 cookies)
1.5 cups brown sugar
1 stick (1/2 cup) butter, softened
1 egg
1 cup creamy peanut butter
1 tbsp. vanilla
1.75 cups AP flour
3/4 tsp. baking soda
3/4 tsp. salt
3 tbsp. water
1.5 cups chocolate chips

1. In a stand mixer (or big bowl), cream together the butter and sugar. Slowly add in the egg, vanilla, and peanut butter. When the wet team is thoroughly combined, add in the dry ingredients one at a time.

2. At this point gauge how dry your dough looks and add the water if it seems too crumbly.

3. Add the chocolate chips last. No need to overmix towards the end, just make sure the ingredients are equally distributed.

4. Scoop the dough into 1” balls with a spoon or small disher (I use my handy dandy #20 ice cream scooper). Roll in your hands to make the shape more uniform if you want.

5. Place the dough balls on a parchment paper lined cookie sheet and bake on 375 degrees for 10-12 minutes total, rotating once at the halfway point. They may seem underdone when you take them out but you want that. (That’s where the “soft and chewy” comes in.)

6. Remove from the oven and let them sit on the pan for 2-3 minutes to set. Once the cookies have set you can move them to a wire rack to fully cool.

7. Enjoy! Let me know if the batch doesn’t magically disappear in under 3 days, I will need to know you’re secret.