Time to work those arm muscles if you aren’t using an electric mixer. I felt like I was churning butter thanks to the thick peanut butter!
Mix the flour mixture with the peanut butter mixture and add lots of chocolate chips. Chill the dough for at least an hour.
Roll the chilled dough into small balls of similar size. Place them 2 inches apart from each other on a non-stick cookie sheet/baking tray. Alternatively, line your sheet with parchment paper.
Flatten them with the palm of your hand.
Bake for 8-10 minutes until the edges of the cookies have set. The middle will seem underdone, but that’s okay because the cookies will continue to cook on the metal sheet after you remove them from the oven.
Enjoy these babies with a glass of cold milk!
Soft Peanut Butter and Chocolate Chip Cookies
Makes 24 small cookies
½ cup butter, room temperature
½ cup brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 teaspoon vanilla
½ teaspoon baking soda
1 ¼ cups flour
Pinch of salt
1 ¼ cup semi-sweet chocolate chips
- Cream the butter and sugar with an electric mixer on medium speed until fluffy.
- Add the peanut butter, egg and vanilla and beat until well-combined.
- In a small bowl, whisk together the baking soda, flour and salt. Add the dry ingredients to the peanut butter mixture and mix with a spatula or wooden spoon until just combined. Do not over mix.
- Fold in the chocolate chips. Chill the dough in the fridge for 1 hour.
- When ready to bake, preheat oven to 175 C / 350 F. Line a cookie sheet or baking tray with parchment paper if not using non-stick.
- Roll the chilled dough into small balls and flatten them with the palm of your hand onto the sheet. Keep the balls at least 2 inches apart.
- Bake for 8-10 minutes until the edges of the cookies have set. The middle will appear underdone.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cook completely.