Seriously, this recipe is a monster. As I stirred, beat, and mixed all of the ingredients together the batter got larger and stronger. The mixing blade tried its best to cut through this massive batter, but the dough rolled up and around and enveloped the blade, swallowing it whole.
In other words, this is a recipe that turns out a ton of cookies.
Aubrey, my niece excitedly and happily ate the cookies while her father, my little brother Peter, kept trying to sneak spoonful scoops of batter. I literally had to fight him off while he dramatically said, “I haven’t eaten today!” Mind you, their family came by around 4:00. He’s such a liar!
Couple of notes… I got this recipe from my mom who is the queen of baking, yet I feel like she overcooks her cookies making them way too crunchy. I like gooey, doughy cookies so I baked these for 11 minutes which turned out a perfectly balanced cookie of crunchy on the outside while soft on the inside. I also used 10 ounces of peanut butter chips and 8 (or so) ounces of milk chocolate chips. The only reason I did this was because the bag of peanut butter chips that I found only held 10 ounces. Oh plus y’all know I have a love affair with chocolate, so that’s that.
My comment, “These are damn good.” Super simple, huge crowd pleaser, and feels like fall. Have fun!
Chippy Peanut Butter Cookies (recipe care of Maria Polushkin Robbins)
INGREDIENTS: 3/4 pound butter (softened to room temperature), 1 1/2 cups peanut butter, 1 1/2 cups granulated sugar, 1 1/2 cups brown sugar, 3 eggs (beaten), 1 teaspoon vanilla extract, 3 3/4 cups flour, 2 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 18 ounces peanut butter chips
DIRECTIONS: Cream together the butter, peanut butter, and both sugars until smooth. Beat in the eggs and vanilla. Sift together flour, baking soda, baking powder, and salt. Stir into creamed mixture and blend well. Stir in peanut butter chips. Chill in refrigerator for 30 minutes. Preheat oven to 350 degrees. Shape dough into 1-inch balls and arrange on un-greased cookie sheets, 2 inches apart. Press down on each cookie with the tines of a fork. Bake for 10 to 12 minutes (10 for chewy, 12 for crisp).