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chewy, thick cookies packed with peanut butter and chocolate chips. peanut butter chocolate chip cookies | a flavor journal food blog

peanut butter chocolate chip cookies | a flavor journal food blog

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Servings 12 cookies

Ingredients
  

  • 1/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup creamy peanut butter
  • 1 egg farm fresh
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure maple syrup
  • 3/4 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt finely ground
  • 1/2 cup chocolate chips milk chocolate

Instructions
 

  • Turn the oven on to 350 degrees F.
  • Use the paddle attachment of a stand-up mixer to cream the butter, brown sugar, and peanut butter.  Cream thoroughly, at least two minutes on high speed.
  • Add the egg, and mix in slowly.  Once it's mixed in, add the vanilla and maple syrup one at a time, allowing each to fully combine.
  • In a separate bowl, whisk the dry ingredients together.  (Flour, baking soda, salt.)  Slowly add them to your stand-up mixer on low speed, until they're completely mixed in.  
  • Fold the chocolate chips in using a rubber spatula.  Spoon out dough portions measuring 2 Tbsp. each, and form into balls.  Place on a baking sheet lined with a silicone mat, and bake for 8-10 minutes at 350.
  • Remove the cookies from the oven, and let them cool on the baking sheet for about ten minutes.  They'll continue baking a little as they sit on the baking sheet.  Transfer to a wire rack when they're done.
  • Serve warm, or store in an airtight container for up to a week. 

Notes

Optional : drizzle with chocolate sauce (melted chocolate chips with a dash of heavy cream), and with flaked sea salt.
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