After these cookies (and my Foodie Penpal's treats), I am officially peanut buttered out. No mas! I feel like I've consumed a small peanut plantation over the past week. It's so good...but I'm afraid that there's no such thing as moderation for me and pb. Luckily, I'm fairly certain that this phase will quickly pass. Next week I'll be at it again, for sure.
With that being said, I really hope that I'm giving off the right impression of these cookies...
And I think it goes without saying, they are best served warm...with a glass of (almond) milk :)
Because they are really good. Like, really. From the looks of them on Amy's blog, I was convinced the peanut butter would be subtle. They look like plain--but delicious--chocolate chip cookies! Surprisingly, the flavor of peanut butter really comes through, with the same chewy chocolate chip cookie texture you'd expect.
Being the peanut butter hoarder I am, I used a grand total of 3 partially eaten jars on these cookies: an organic unsweetened one from Whole Foods, PB Crave Cookie Nookie (totally fitting), and a dash of Reginald's crunchy (go local!). I'd like to be able to tell you which type of peanut butter would be best used in these...but I can't! To be safe, I'd recommend avoiding adding any extra sugar and go with an unsweetened and natural peanut butter if you have it. Also, semi-sweet chocolate chips are a must!
A note on the dough: I used a cookie dough scooper for the first batch (yes, I'm LAZY) and the dough never spread. So I suggest balling the dough up in your hands and gently flattening them a bit before putting them into the oven.
Being the peanut butter hoarder I am, I used a grand total of 3 partially eaten jars on these cookies: an organic unsweetened one from Whole Foods, PB Crave Cookie Nookie (totally fitting), and a dash of Reginald's crunchy (go local!). I'd like to be able to tell you which type of peanut butter would be best used in these...but I can't! To be safe, I'd recommend avoiding adding any extra sugar and go with an unsweetened and natural peanut butter if you have it. Also, semi-sweet chocolate chips are a must! A note on the dough: I used a cookie dough scooper for the first batch (yes, I'm LAZY) and the dough never spread. So I suggest balling the dough up in your hands and gently flattening them a bit before putting them into the oven.
And I think it goes without saying, they are best served warm...with a glass of (almond) milk :)
Enjoy!
Peanut Butter Chocolate Chip Cookies
Taken from Sing for Your Super, originally from Pastry Affair.
Servings: ~24 cookies
- I didn't make any adaptions to this recipe (aside from tossing in a few extra chocolate chips), head over to Amy or Kristin's blog for the recipe! (via links above)
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