¡Hola!
It’s been about a week since I last posted and I’m sorry! Life got in the way, and I also got super sick over the weekend.
It was a really weird 3 day crud that came out of nowhere. But I’m back with my (current) favorite cookies!
Lately, I’ve been doing a lot of baking, specifically making these cookies. I’ve probably made these about 10 times in the past 4 weeks, no joke…so I figured…let’s share the recipe.
Billy’s cookbook “Whip it Up” was published last year and one of the recipes he created was for a chocolate chip chunk cookie with sea salt that I absolutely loved so I decided to tweak it a little bit for the blog. (Si no sabes cocinar, check out his book it’s super easy to follow along!)
I’m a huge fan of soft and gooey cookies and these are pretty much the perfect fit.
Billy’s original recipe calls for chocolate chunks and a sprinkle of sea salt but we’re changing it up and adding peanut butter chips instead, same difference right?
If you’re in the same boat as me where you’re getting over some crud and you currently need all the cozy things in life, like a room filled with puppies, or a few warm bowls of phở (which might have happened this weekend). You’re gonna love these cookies!
Enjoy!
Soft and Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup semi sweet chocolate chips
- 1 cup peanut butter chips
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter cubed
- 1 1/2 cups brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
- In a medium-sized melt half of the butter completely. Turn off the heat and add the remaining butter, letting residual heat melt the rest of the butter. Use a rubber spatula to stir in the sugars. Add the eggs, one at a time, blending in completely after each one, then add the vanilla.
- Pour the wet ingredients into the flour mixture and fold just until there's no more traces of flour. Mix in the chocolate and the peanut butter chips and stir until they have been evenly dispersed. Cover your bowl with plastic wrap, and let it rest in the fridge for at least one hour. (I like to leave it overnight)
- Preheat your oven to 350 degrees. Scoop the dough out onto a baking sheet using a medium sized cookie scoop and disperse on the cookie sheet evenly, cooking 9-12 at a time. Bake for 8-10 minutes on baking parchment. I baked mine for about 8 minutes, and they will look a little raw, but it ensures the cookie will be soft. Cool for 5 minutes and transfer to a cooling rack.
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