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.
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.
- 2.5 cups flour
- 3/4 tsp baking soda
- 1 cup unsalted butter (room temp)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup natural peanut butter
- 1 tsp salt
- 2 tsp imitation rum extract
- 2 eggs
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Whisk flour and baking soda in a bowl and set aside.
- 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.
- Add in peanut butter and mix until blended on a low to medium setting, scraping sides to make sure everything is properly mixed.
- Add salt, imitation rum extract and eggs and mix until combined.
- While blender is mixing on low, slowly add the flour and baking soda mixture until everything is combined.
- Lightly mix in chocolate chips.
- Scoop 1 - 1.5" balls of cookie dough and place on a cookie sheet or pan.
- Bake in batches at 350 degrees for 10 - 12 minutes or until the edges become lightly golden.
- Remove from the oven, let cool on the cookie pan for two minutes, then transfer to a rack to cool completely.