Peanut butter in the dough. Peanut butter and chocolate chips teamed up for flavor reinforcement. That’s why these are called Double Peanut Butter Cookies.
These taste like a cookie version of a Reese’s Peanut Butter Cup. Then there’s the texture. See, you whip a lot of air into the dough by mixing it for five minutes at the start, then you chill the finished dough for a prolonged period of time.
This combination adds LOFT. The end result is like a fluffy pillow of cookie. Seriously, these things don’t even spread when they bake. You need to compress them to be flat and bake evenly.
This dough will keep at least five days fully wrapped in the fridge. You can also freeze it. After baking, the cookies keep well for at least five days. Maybe longer than that. I can’t say. They were all eaten by that point.
If you love peanut butter, make these cookies. They will change your life.
Modified from Averie Cooks.
Bready or Not: Double Peanut Butter Cookies
Ingredients
- 1 large egg room temperature
- 1 cup light brown sugar packed
- 3/4 cup creamy peanut butter not homemade or natural peanut butter
- 1/2 cup unsalted butter 1 stick, softened
- 1 Tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- pinch salt
- 1/2 cup peanut butter chips
- 1 cup milk chocolate chips or semi-sweet chocolate chips
Instructions
- In a large bowl, cream together the egg, brown sugar, peanut butter, butter, and vanilla extract. A mixer is best. Pause every so often to scrape down the sides of the bowl, but continue mixing until the dough is light and fluffy, about 5 minutes.
- Add the flour, baking soda, and salt until just incorporated. Add the peanut butter and chocolate chips.
- Place two large strips of plastic wrap on the counter. Divide the dough in half, compress it to be stackable, and completely wrap each big disc. Stash it in the fridge for a couple of hours or up to five days. (Chilling the dough makes the end result thick and pillowy! Don't skip this.)
- Preheat the oven at 350-degrees. Line a baking sheet with a silicon mat or parchment paper. Use a tablespoon scoop to dole out the dough. Compress each ball of dough to a thick oval; this is important because the dough won't spread much as it bakes.
- Bake for 10-12 minutes, until the edges have just set. Allow the cookies to rest on the baking sheet another 10 minutes; they will firm up during this time. Transfer them to a rack to finish cooling, and start the next batch.
- Cookies will keep at least five days in a sealed container at room temperature.
- OM NOM NOM!
