Wednesday, October 16, 2013

Peanut Butter Chocolate Chip Cookies

Yaaaay!!! Finally posting my 100th recipe - Peanut Butter Chocolate Chip CookiesFeels like yesterday when I posted my first recipe. Thank you All - for your support, encouragement and kind words. 


So about the cookies....I had this big jar of crunchy Peanut Butter lying in my pantry. My husband loves to have it with his toast. However am not so fond of peanut butter on toast but since I had to be the contributor in finishing that jar (since it was huge) I thought why not add it to cookies and cakes and see if that makes me relish it. And yes it worked! The crunchy peanut and slightly bitter chocolate taste in the cookies is absolutely addictive. Best part is these cookies stay fresh and crunchy for weeks at room temperature in air tight container. You can carry them as on the go snacks or pack these in your kids lunch box  or serve it with glass of milk for breakfast.

Now to the recipe...



Ingredients: 
1/2 cup of butter at room temperature
1/2 cup of heaped chunky peanut butter (or smooth peanut butter)
1 cup of all purpose flour
1 egg at room temperature
1& 1/2 tsp of  vanilla essence
1/2 cup of brown sugar
1/2 cup of granulated sugar
1/2 tsp of baking soda
1/2 tsp of salt
1 cup of chocolate chips 
1/4 cup of mini chocolate chips (optional)



Method: 
Preheat the oven to 375F. Line the Baking tray with parchment paper and keep it ready.
In a large bowl, whisk the butter and peanut butter until well combined. Then add the egg, salt, vanilla essence and whisk again. 


Now add the granulated and dark brown sugar and whisk till the mixture turns light and creamy. Now add the flour and chocolate chip cookies. Mix till all is well incorporated.The dough formed will be really soft to work with in which case you can refrigerate it for 15-30 mins. 


Using an ice-cream scoop or a tbsp drop the dough on the baking tray. Bake for 10-12 mins. When the cookie is out of the oven it will look soft and not cooked. Top the cookies with some mini chocolate chip cookies for that additional touch of chocolate. Let it cool in the tray for about 10 mins and then transfer on the cooling rack to cool off completely. The cookie will firm up as it cools. Also if you need a crispier cookie bake for additional 5-10 minutes or until the entire cookie turns brown.




That's it, our crunchy from outside and soft from inside Peanut butter Chocolate Chip Cookies are ready. Enjoy these on its own or with a glass of milk or tea/coffee for breakfast/snacks. 



Happy Baking!!
Shweta

10 comments:

  1. Perfectly baked delicious cookies, my son's fav they are !!!

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  2. Excellent and crispy looking cookies. Wonderful preparation. Peanut butter is always my favourite.
    Deepa

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  3. Scrumptious and quite addictive cookies,love to munch some.

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  4. so yummy, its every kids delight :)

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  5. looking as good as from the stores..loved it!

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  6. Haha, I love me Peanut Butter in any shape or form but glad you found a way to make it even more delectable! Really nice photos too. :D

    -Aya
    http://healthy-appetite.blogspot.de/

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  7. bookmarked this, im making this soon...no doubt about it

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  9. 1 cup of butter= 2 sticks... I followed your recipe exactly and my cookies were completely flat! I came back to your blog to see if I wrote down the recipe wrong (I didn't), and noticed in your photos that you only use 1 stick of butter. 1 stick= 1/2 cup

    Might want to fix this for future reference!

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    Replies
    1. Thanks Charlotte for pointing that out. Have now corrected it.I was thinking for writing 1 stick i.e. 1/2 cup but instead wrote 1 cup.

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Shweta