Peanut Butter Chocolate Chip Cookies. Some folks just love anything peanut butter. These are for them (or do I mean you?)
- 3/4 cup all-purpose flour (scooped and leveled)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (at room temperature)
- ½ cup dark brown sugar (lightly packed)
- ½ cup granulated sugar (scooped and leveled)
- ½ cup creamy peanut butter (scooped and leveled)
- 1 extra large egg (or 2 medium eggs)
- ½ cup salted, dry-roasted peanuts
- ½ cup chocolate chips
Place the oven racks in the center and top positions. Preheat oven to 350 degrees. Line 2 or 3 (depending on size) baking pans with parchment; set aside.
In a medium mixing bowl whisk together flour, baking soda, and salt; set aside. Put the butter and both sugars into the bowl of a stand mixer set with the paddle attachment (you may also use a handheld mixer). Beat on medium-high speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the peanut butter; beat to incorporate. Scrape the sides of the bowl and add the egg; beat to incorporate.
Remove the bowl from the mixer and add the dry ingredients in two additions. Use a rubber spatula to mix the ingredients until just combined. Do not overmix. Fold in the peanuts and chocolate chips until evenly distributed.
Place leveled scoopfuls from a 2‑inch ice cream scoop onto the prepared pans, about 2‑inches apart. Bake for 12 to 14 minutes, rotating the pans between racks halfway through baking, until the edges are set but the center is still fairly soft. Cool the cookies on the pans for about 7 minutes, then transfer the cookies to a wire rack to cool completely.