Chunky Chocolate and Peanut Butter Cookies
By Carmela Villegas of Casa San Luis
As you have all noticed, through the different recipes that I have shared with you that I love peanut butter and chocolates. So this cookie recipe combines all those ingredients.
These cookies are my go to sweets during these rainy days. Pair a warm cookie with a glass of cold milk and snuggle in bed wearing your favorite PJs while listening to the rain drops on your roof.
What’s great with cookie recipes is that you may freeze the dough up to 2 months. This way, if you’re craving for just one big cookie you can save the rest for another time. This idea is useful also when you have guests coming over at the last minute since it doesn’t take much time to bake.
I like to use chocolate bars that I just chop into large pieces because I like chunky cookies. I also mixed dark and milk chocolate.
You may substitute the peanut butter with almond butter and the sugars with Coco Natura.
Peanut Butter Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups semisweet chocolate chips
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees.
Whisk together flour, baking powder and salt in a medium bowl.
Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes.
Add sugars; mix 2 minutes. Mix in eggs.
Gradually add flour mixture; mix until just combined.
Fold in chocolate chips and vanilla with a mixing spoon until well distributed.
Refrigerate dough until it is slightly firm, 15 minutes.
Roll dough into 2-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper.
Bake until just golden, about 14 minutes. Transfer cookies to wire racks to cool.