I’m growing more and more fond of the peanut butter and chocolate combo. I used to hate it. And generally speaking I still don’t LOVE it like so many people do but I have come to appreciate the complimentary flavors. Some day when I really love the combination, I want to try BakingBlonde’s recipe which calls for peanut butter chips. But for now, this is my go to recipe.
I generally avoid making recipes involving peanut butter though because we normally have natural, organic peanut butter in our pantry which is not as sweet and has an oilier consistency than varieties such as JIF. And I hate when a recipe bombs and you’ve wasted perfectly good ingredients. But I’ve finally started doing some experimenting. These cookies aren’t as pretty as the ones I’ve made using “regular” peanut butter (those came out smoother) but they still taste delicious! They’re peanut buttery but not too overwhelmingly.
If you don’t have natural peanut butter, don’t let it stop you from making this recipe. Just sub the peanut butter you have but reduce the brown sugar by 1/4 cup.
Peanut Butter Chocolate Chip Cookies
1 c all-natural organic smooth peanut butter
1/2 c butter, softened
1/2 c granulated sugar
3/4 c brown sugar, packed
1 large egg
3 Tbsp milk
1 tsp pure vanilla extract
1 1/4 c all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 – 1 c chocolate chunks
Preheat oven to 375°F. In a large bowl, cream together the peanut butter, butter, granulate and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate chunks. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 – 10 minutes in preheated oven, or until edges are lightly browned.
Source: Adapted from Baked Perfection