Chewy Peanut Butter Chocolate Chip Cookies Recipe

Ka-pow!

Disclosure: Every cookie is ‘my favourite’ cookie. I haven’t met a cookie yet that I don’t like. The same can probably be said for cakes, fudge, wine, cheese and ruggedly handsome men in their mid-thirties to fourties though, so there you go… #oversharing

I’ve been side-eyeing my chocolate chip cookie recipe for awhile and wondering what it would taste like when it grows up. What can I add to it to bring it to a different level?

That and I’m all about stuff that I love. And cramming as much of the stuff I adore into one recipe is what I do best — says the girl who made up a banging Pumpkin Spice Latte Fudge recipe last year.

And back to my ‘ka-pow’ moment.

chewy_peanut_butter_chocolate_chip_cookie_recipe

Introducing my chewy peanut butter chocolate chip cookies. They are soft and chewy and have a slight crunch to them when you take a bite. And the best part is I was able to get some peanut butter and rum (well imitation rum extract) into them too.

Chewy Peanut Butter Chocolate Chip Cookies
Yields 40
Imagine a grown up version of your chocolate chip cookie. This soft, chewy chocolate chip cookie recipe has peanut butter and imitation rum extract.
Write a review
Print
Ingredients
  1. 2.5 cups flour
  2. 3/4 tsp baking soda
  3. 1 cup unsalted butter (room temp)
  4. 1/2 cup granulated sugar
  5. 1 cup brown sugar
  6. 1/2 cup natural peanut butter
  7. 1 tsp salt
  8. 2 tsp imitation rum extract
  9. 2 eggs
  10. 2 cups milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk flour and baking soda in a bowl and set aside.
  3. In a mixing bowl, combine butter, granulated sugar and brown sugar together on a medium setting until it becomes fluffier and lighter. Scrape sides of bowl into mixture to make sure everything is combined and a creamy-like texture.
  4. Add in peanut butter and mix until blended on a low to medium setting, scraping sides to make sure everything is properly mixed.
  5. Add salt, imitation rum extract and eggs and mix until combined.
  6. While blender is mixing on low, slowly add the flour and baking soda mixture until everything is combined.
  7. Lightly mix in chocolate chips.
  8. Scoop 1 - 1.5" balls of cookie dough and place on a cookie sheet or pan.
  9. Bake in batches at 350 degrees for 10 - 12 minutes or until the edges become lightly golden.
  10. Remove from the oven, let cool on the cookie pan for two minutes, then transfer to a rack to cool completely.
This Bird's Day http://thisbirdsday.com/
Now I’m just waiting for my handsome husband to get home from work so I can dig into these. Ha, I’m lying, I already ate four of them!

Sheri Landry
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.
Found in Recipes
2 comments… add one
  • Jocelyn Oct 2, 2016, 12:17 am

    Very good! And easy too! My family gobbled them up too!

    • Sheri Landry Sheri Landry Oct 2, 2016, 8:43 pm

      Thanks Jocelyn. I saw your photos of them on Facebook. They look so good.

Leave a Comment