The last two days here in Maine have been cool, breezy, and very autumn-like. I have been wearing long sleeves and socks again, and finding myself in pre-winter nesting mode. Part of that is a sudden urge to start baking fall and winter recipes again, and these cookies are one of my all-time favorites.
I began making these about a year ago, when I was craving both chocolate chip cookies and peanut butter cookies. Since I just could not make up my mind, I decided to add chocolate pieces to my favorite peanut butter cookie recipe and the result was an incredibly moist, totally chewy, and perfectly satisfying cookie. If you should ever find yourself in a craving conundrum, like I did, I highly recommend this recipe. But you might also want to give some away, or you will end up eating them all within 24 short hours, like this family did.
Oh, and your spouse/partner/roommate might be caught off guard when they come home to find what look like regular chocolate chip cookies, but then taste very different when they bite into them. I was informed they were “surprising but delicious”.
Chocolate Chunk Peanut Butter Cookies
(adapted from the recipe for Peanut Butter Cookies
in Better Homes and Gardens New Cook Book)
1/2 cup (or 1 stick) butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar or 1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 and 1/4 cups unbleached all-purpose flour
chocolate chunks or chips
In a large mixing bowl beat together butter and peanut butter. (Original recipe calls for an electric mixer, but I usually just mix by hand.)
Add granulated sugar, brown sugar (or honey), baking soda, and baking powder. Mix together.
Beat in egg and vanilla.
Mix in flour a little at a time until all is well combined.
Stir in chocolate pieces. (I had a brick of 60% dark baker’s chocolate, which I chopped up on a cutting board. If you have a bag of chocolate chips use those. I like darker chocolate, but if you like milk chocolate better go for that. Whatever floats your boat.) I did not use a precise measurement, I just stirred in the amount of chocolate that seemed right to me.
Place 12 balls of dough onto each cookie sheet. I like thicker cookies, so I made one-and-a-half inch lumps. This recipe made 24 cookies of this size for me. Flatten balls of dough slightly in a crisscross with a fork.
Bake in a 375 degree (preheated) oven for 7 to 9 minutes, or until starting to brown around the edges.
Remember that if you are using one cookie sheet for multiple batches, that your second batch will cook a bit faster because it is starting on an already hot cookie sheet. Also, be sure to take cookies off of the hot baking sheet as soon as you can get them to slide onto a spatula, so they do not overcook on the bottom.