I’ve made a lot of cookies in my day. Shortbreads, bars, macarons, biscottis – you name it, I’ve made it. I always come back to the classics, though, and there are few cookies that, in my mind, can beat a good ol’ batch of chocolate chip.
If you’re looking for an awesome batch of chocolate chip cookies with a little extra somethin’ somethin’, this is it. I’ve been experimenting with different recipes for a long time now, and this month I hit the sweet tooth jackpot with this batch of Chewy Peanut Butter Cup Chocolate Chip Cookies.
12 Tablespoons unsalted butter
2 cups + 3 tablespoons of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla
3/4 cup chopped peanut butter cups (we used 14 peanut butter cups)
3/4 cup semisweet chocolate chips
1. Preheat oven to 325 degrees
2. Melt all of the butter either in a small saucepan on the stove or in the microwave until completely melted. Set aside and let cool slightly.
3. Combine dry ingredients (flour, baking soda, salt) in a large bowl until well mixed and set aside.
4. In a standing mixer, beat together brown sugar, granulated sugar and the slightly cooled, melted butter until completely combined, about 2-3 minutes. Add the egg & vanilla and mix another minute.
5. Slowly add dry ingredients to the mixer and continue to beat on low speed just until fully incorporated. Be careful not to overmix in this step.
6. Add the peanut butter cups and chocolate chips and either beat on low speed or beat by hand just until the chocolate is incorporated throughout the mix.
7. Take about 1/4 cup of dough
7-A. Divide it into half. Take each half, roll into smooth balls, and then divide those balls into half.
7-B. Take each new half and place the smooth round part of each onto a baking sheet with parchment paper or Silpat (I use Siplats religiously), so that the uneven, jagged edge of the half is facing up. This gives it the desirable little hills & valleys a good chewy chocolate chip cookie should have. Place each ball about 1.5 inches to 2 inches apart.
8. Bake for about 11-14 minutes (mine are almost always ready right at 12 minutes), just when cookies become slightly golden, the centers are slightly puffy and soft, but make sure the edges are not yet brown and hardened. Transfer to a cooling rack after allowing the baked cookies to cool on the baking sheets for a minute.
Source: Inspired by a chocolate chip cookie recipe from Cook’s Illustrated