I’ve been craving for some homemade peanut butter cookies, and I’ve found this easy recipe that produced 32 most wonderful, no-fuss peanut butter cookies stuffed with dark chocolate chips. I would describe them as peanut butter cookies for adults: they are not overly sweet, and I use dark chocolate chips or semi-sweet chocolate chips. I’ve been enjoying them all day today. It’s just me at home tonight, and I am afraid I will eat too many of them. Maybe, I will even skip dinner.
I’ve made a few adjustments to the original recipe. The recipe calls for vegetable oil, and I used all butter instead for added richness and flavor. I also adjusted some measurements to suit my tastes, most importantly reducing the amount of sugar, which seemed humongous to me: the recipe calls for almost 1 1/2 cup of sugar and 1 3/4 cup of flour, which would’ve resulted in overly sweet cookies. So I reduced sugar to the total of 1 cup, and I also used only 1 cup of chocolate chips vs. 1 1/2 cups that it called for. I am using dark chocolate chips vs. milk chocolate chips.
In the end, my cookies have a moderate amount of sugar and a lot of dark chocolate – exactly what I like!
How to make dark chocolate chip peanut butter cookies
Adapted from Epicurious.
Prep time: 60 min
Makes 32 small cookies
- 1 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 cup dark brown sugar
- 2 sticks unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup dark chocolate chips or semi-sweet chocolate chips
1) Preheat oven to 350°F. Whisk flour, baking powder, baking soda, and salt in a large bowl.
2) In a separate bowl, using electric mixer, beat powdered sugar, brown sugar, and butter until creamy. I like to use butter that’s at room temperature but still holds its “stick” shape pretty well.
Add peanut butter, vanilla extract, and egg, continue blending until creamy.
3) Add dry ingredients from step 1 into peanut butter mixture, and mix just until well-combined. Stir in dark chocolate chips. Your cookie dough should be somewhat tough to stir, because you used room temperature butter, and it should look like this:
4) Place spoonfuls of cookie dough onto ungreased baking sheet, spacing about 1 1/2 inches apart. You can either leave a cookie in a shape of the ball like this:
or you can flatten them like this:
5) Bake cookies for about 12 minutes, without browning them too much.