Perfect Cookies: Chocolate Peanut Butter Chip

I just got my eyes lasered on Wednesday, but I made these on Thursday. If my bleary eyes can do it, so can you!

Laser surgery is super traumatic. I wasn’t expecting to be so stressed out. They made it sound like 40 seconds of being uncomfortable, but it was more like 10 minutes of someone messing with your eyes while you try not to hit them and run away. My stress meter was maxed out by the time they were done, and my eyes were on fire. The numbing drops weren’t very effective. I had a coworker who had it done 16 years ago, when they gave people Valium before doing it…basically, the good ol’ days!

15451132_10154842967799637_527842516_nAnyways, these cookies are less classic than the ones I’ve covered so far, but still deserve to be part of this series because of their sheer awesomeness. They could be double chocolate chip cookies, but the peanut butter chips bring the perfect balance of flavor. These perfect cookies taste fantastic, and will satisfy any chocolate or peanut butter cravings you may have. Think of them as a brownie that doesn’t crumble, that’s gooey on the inside while being crisp on the outside, and smells like happiness.
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Perfect Cookies: Chocolate Peanut Butter Chip

Fudgy, dense cookies with peanut butter chips that melt in your mouth.

Servings 12 cookies

Ingredients

  • 1 cup cold butter, cut into small cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup cocoa powder
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 3/4 tsp baking soda
  • 1 1/2 cup peanut butter chips

Instructions

  1. Preheat oven to 400 F. In bowl of electric mixer, cream together butter and sugars on medium speed until well blended, ~4 min. Add eggs and mix well. Add cocoa, flour, cornstarch, and baking soda and stir on low until combined. Stir in peanut butter chips. Chill dough in fridge for 10 min.

    Spray cookie sheet with non-stick spray. Form dough into large balls and place on cookie sheet at least 6 inches apart. Lightly press on top of dough balls to smooth out. Bake 8-11 min. Look for set edges to determine doneness. Let them rest for at least 10 min on the cookie sheet to set before removing to wire rack to cool completely. Store in airtight container for up to 1 week.

Source: Modern Honey

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