The first recipe I chose to start with was something simple that I hadn’t made before: Peanut Butter Chocolate Chip Cookies.
These cookies are extremely chewy and can stay fresh for longer periods of time than other cookies. This recipe only makes about 24 cookies if done right, but I was only able to get 21 cookies out of it.
Below is the recipe:
- 1/2 cup unsalted butter melted
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips*
*I recommend 1 cup since there were a lot of loose morsels on the bottom of the bowl after intense mixing.
- In your stand mixer, mix butter with peanut butter on low until smooth. Combine brown and granulated sugar, and then add to bowl. Mix until creamy. (You may need to scrape the sides of the bowl and turn the mixer back on to get a consistent texture).
- Add in vanilla, egg, baking soda, and salt. Slowly pour in flour until cookie dough forms. Add 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.