Well, these are an interesting cookie. With that said they’re crazy delicious (and crazy rich)! But definitely interesting.
The recipe is super easy to follow and doesn’t take long at all (even with the 30 minute chill time and complete clean up). What’s kinda strange is there isn’t a lot of dough. I know that sounds like I’m losing it, but it’s true.
Paul likes milk chocolate chips so I grabbed a bag at the store not realizing they were larger than regular chocolate chips. They were somewhere between a regular chip and a Hershey’s Kiss. Even so, with or without the abnormally large chocolate chips, I don’t think there would be enough dough to hold everything together.
I added half a cup of chopped salted peanuts (just for fun and yummy crunch) and by the time I had set all of my dollops of dough on the cookie sheet, I still had about half a cup of chips and nuts left in the bowl.
They are definitely worth the very minimal effort, but I would double the recipe except for the amount of chocolate chips. I also highly recommend adding the peanuts. I think everything would be held together perfectly with the extra dough.
Anyone who loves the magnificent marriage of chocolate and peanut butter will love these cookies!
Peanut Butter Chocolate Chip Cookies (recipe care of crazyforcrust.com)
INGREDIENTS: ½ cup unsalted butter melted, ½ cup creamy peanut butter, ¼ cup granulated sugar, ⅔ cup packed brown sugar, 1 teaspoon vanilla extract, 1 large egg, ½ teaspoon baking soda, ½ teaspoon salt, 1 ¼ cups all-purpose flour, 1 ¼ cups chocolate chips
DIRECTIONS: Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy. Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips. Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes. Preheat oven to 350°F. Press cookie dough balls flat with the tines of a fork. Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look. Store in an airtight container for up to 3 days or freeze for up to one month.