1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth or chunky peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces semisweet chocolate, coarsely chopped
or 6 ounces of semisweet chocolate chips
(Optional: 1/2 cup chopped peanuts)
Heat the oven to 350 degrees. In the bowl of an
electric mixer, cream the butter, peanut butter, and
sugars together until light and fluffy. Add the egg
and vanilla and mix on medium speed until combined.
Sift flour and baking soda together, and add to butter
mixture, beating just to combine. Fold in chocolate
chunks and optional chopped peanuts.
Refrigerate dough for at least one hour. Using a
tablespoon as a measure, drop cookies onto cookie
sheet. Bake until golden brown, 18 to 20 minutes.
Transfer to a wire rack to cool. Store in an airtight
container up to 1 week.
(E-mail Recipe)
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