Peanut Butter Cookies With Chocolate Chunks |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 24 |
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From Baked by Matt Lewis and Renato Poliafito Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 cup unsalted butter, softened, cut into 1-inch pieces |
1 cup granulated sugar, plus more for sprinkling |
1 cup firmly packed dark brown sugar |
2 large eggs |
1 teaspoon pure vanilla extract |
1 cup creamy peanut butter |
6 ounces good milk chocolate, coarsely chopped |
Directions:
1. Sift flour, baking soda, and salt into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars together until fluffy. Scrape down the bowl and add eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and peanut butter and beat until just incorporated.
3. Add half of the flour mixture and mix for 15 seconds. Add remaining flour mixture and mix until incorporated.
4. Using a spatula or wooden spoon, fold in chocolate. Cover bowl tightly and refrigerate for at least 3 hours.
5. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart. With palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
7. Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating pan halfway through baking time, until tops of cookies just begin to brown.
8. Remove pan from oven and cool on a wire rack for 5 minutes. Use a spatula to transfer individual cookies to the rack to cook completely (although they are also delicious warm).
9. The cookies can be stored, in an airtight container, for up to 3 days.
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