Puffy Fluffy Peanut Butter Chocolate Chip Cookies - Jessica C. - LEU
Why I Love This Recipe
These cookies combine peanut butter and chocolate….what other reasons do you need?!
Ingredients You'll Need
1 egg (room temperature)
1 cup dark brown sugar, packed
¾ cup (heaping) peanut butter
½ cup butter or margarine, softened to the point of melting
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour (I use wheat flour)
½ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips
In a large bowl, cream the egg, brown sugar, peanut butter, butter and vanilla. The mixture should be SUPER FLUFFY.
Add flour, baking soda, and salt. Mix in until just incorporated
Gently fold in your chocolate chips
Cover your mixing bowl with cling-wrap and stick it in the fridge for at least 2 hours prior to baking. If you are like me - impatient - you can stick the bowl in the freezer for 45 minutes prior to baking
Preheat oven to 350° F. Lightly grease a cookie sheet and set aside.
Remove your dough from the fridge (or freezer) and allow it to slightly warm. Use an ice cream scoop to create 2.5 inch mounds of dough. You will want to make the mounds high rather than wide in order to create that puffy fluffiness. Place dough mounds 2 inches apart on prepared cookie sheet.
Bake cookies in the oven for 8-10 minutes until the edges and top of cookies are set but the centers appear slightly under baked. Remove cookie sheet from oven and allow cookies to cool for an additional 10 minutes.