Ok people, listen up. These cookies are no joke. Usually, around here, we eat-sleep-breathe these cookies. But then Molly went and wrote about this peanut butter version and I haven't been able to stop thinking about them.
They are absolutely in the treat category. Sweet, salty and studded with chocolate. Totally buttery. Seriously good.
Chocolate Peanut Butter Cookies
from Orangette but tweaked a little with notes.
The measurments below make a truckload of dough. Not a bad problem to have, but if you want a sort of normal amount go ahead and cut these numbers in half:
2 cups plus one tsp. pastry flour
1 tsp. baking soda
1 Tablesp. plus 1 tsp. kosher salt (you may have just gasped. I know. But somehow all that salt works. If you're too nervous, dial it back a little. They will still be delish.)
2 sticks unsalted butter, at room temp.
1 1/4 cup brown sugar
3/4 cup plus 2.5 Tablesp. white sugar
1 1/2 cup natural salted peanut butter (I use the natural kind that needs to be stirred. Try to avoid the brands that have more than a couple ingredients. It should be close to peanuts and salt and that's it.)
2 tsp. vanilla extract
3/4 cup semi sweet chocolate chips (her recipe calls for milk chocolate which I would have used but I didn't have it. My hunch is both are very good options.)
Preheat oven to 350. Line a baking sheet with parchment. In a bowl combine the flour, baking soda and salt. Whisk to combine. In the bowl of a mixer beat (with the paddle attachment) the butter and the sugars until fluffy. Add the eggs one at a time beating well after each addition. Add the peanut butter and vanilla and beat on medium speed until well combined. Add the dry ingredients in three batches mixing on low speed. At the this point there is flour all over my kitchen no matter what. just saying. Add the chocolate.
Bake for 15-18 min. Mine needed the full 18 min. They will firm up as the cool.