I have never been a fan of peanut butter cookies. Not because I don’t love peanut butter, it’s one of my favorite substances on earth. I just don’t like the sandy texture of most peanut butter cookies. This recipe is different. It delivers unbelievably creamy, pillowy peanut butter cookies with crunchy granules of turbinado sugar and rich nuggets of milk chocolate. If I could, I would only change one thing – I would make this recipe mine. The full credit goes to Matt Lewis and Renato Poliafito. This recipe is from their Baked: New Frontiers in Baking Cookbook.
Makes 48 cookies
1 & 3/4 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 sticks butter, softened
1 cup sugar
1/4 cup turbinado sugar
1 cup firmly packed brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup creamy peanut butter
1 cup milk chocolate chunks or chips (this is not a place to cut corners – use good chocolate)
- Mix flour, soda and salt thoroughly in a medium bowl using a fork.
- In a large bowl, beat butter and sugars together (except turbinado) until light and fluffy. Scrape down the bowl.
- Add eggs one at a time, beating until each is incorporated and scraping the bowl between.
- Mix in vanilla and peanut butter, mixing just until combined.
- Mix in the dry ingredients in two parts, mixing just until incorporated.
- Fold in the chocolate chips, cover tightly and refrigerate for at least 3 hours. I usually divide the batter, freezing half for another time, this freezes GREAT!
- Line two baking sheets with parchment paper and preheat oven to 375 degrees.
- Scoop out tablespoons of dough, pressing the tops slightly to create a rounded dome. Sprinkle tops with turbinado sugar and bake for 10-12 minutes for soft, pillowy manna from heaven. Bake an additional 3-4 minutes for a crisper cookie.
- Let cookies cool on a wire rack for 5 minutes before removing from pan to cool completely. Make sure to eat at least one as soon as you take it off the cookie sheet. Try not to eat them all.