Last week crazies #1 and #2 left for their annual summer adventure with their Dad. I’m glad they get to spend time with him but it makes me a little sad at the same time. It’s always a week of non-stop fun and sometimes I worry that they’ll forget all about me. So the day before they left I baked them some of these peanut butter chocolate chunk cookies so they wouldn’t forget what an awesome Mom I am.
Is that a little selfish? Maybe. Ok, definitely. But since there were cookies involved I think that makes it alright.
I got this recipe a long time ago from my friend and co-worker, Cindy. I’ve had this recipe for close to ten years and honestly I’ve only tried maybe one or two other peanut butter cookie recipes in all that time. In a house of peanut butter lovers, that’s really saying something. I always wind up coming back to this one. The original recipe calls for chocolate chips but I like the chunks better. I also roll the dough in sugar before baking which I think makes them toothache-inducing sweet, just how cookies should be. These are great when they’re all warm and gooey right out of the oven, but if you have the willpower not to eat them all right away I think they’re even better the next day. And the best part? They stay soft and chewy! Yum.
We start with some simple stuff. Baking soda, vanilla, peanut butter, brown sugar, an egg, white sugar, salt, and semi-sweet chocolate. You’ll also need a little extra sugar to roll the cookies in before you bake them.
Start by measuring out one cup of peanut butter. Yes, I am using a half cup measuring cup because my one cup measuring cup was MIA.
Then add 1/2 a cup of white sugar.
One teaspoon of baking soda.
1/2 a teaspoon of vanilla.
One egg. And this is also when you’ll want to add 1/2 a teaspoon of salt, and 1/2 a cup of brown sugar. Which I happened to forget to take photos of because I have four crazy children.
That is always my excuse, because it’s true! Kids are just darn distracting.
Now mix everything together.
And then break out the chocolate! Use the good stuff. You deserve it!
Chop three ounces of semi-sweet chocolate into chunks.
Add the chocolate chunks into the bowl and gently stir them in. Make sure they are thoroughly distributed through the dough so you don’t wind up with any chocolate-chunkless cookies. That would be no bueno!
Use a small ice cream scoop to form each cookie. Each one should be a generous tablespoon or so.
Roll each scoop into a ball and then coat it in sugar. If the dough is a little sticky you can either put in the refrigerator for about 10-15 minutes to firm up, or just moisten your hands with a little water (just a little!) and that should keep the dough from sticking.
Place the dough balls on a baking sheet that’s lined with a silicone baking mat or a piece of parchment paper.
These cookies spread while they’re baking so make sure to leave enough room. The recipe makes about 16 large cookies, so I used two baking sheets.
Bake at 350 for about 10 minutes. You want them to be soft in the middle but golden and just slightly crisp on the bottom. 10 minutes is perfect in my oven, but keep an eye on ‘em since everyone’s oven is different.
These need to cool on the baking sheet for about five minutes before you move them. When they’re firm enough to handle, transfer them to a wire cooling rack.
These are to die for. I made them again yesterday, for crazy #3 and me. We ate them all, except for two that I stuck on top of the refrigerator so Boo the boxer wouldn’t eat them. I remembered they were there this morning. I may or may not have had them for breakfast. Maybe.
- 1 cup Peanut Butter
- ½ cup Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 teaspoon Baking Soda
- ½ teaspoon Vanilla Extract
- ½ teaspoon Salt
- 3 ounces Semi-sweet Chocolate, cut into coarse chunks
- Extra Sugar as needed for rolling dough
- Preheat oven to 350 degrees.
- Measure peanut butter, sugars, egg, baking soda, vanilla, and salt into a large mixing bowl.
- Mix all ingredients together until they are thoroughly combined.
- Add chocolate chunks and gently stir them in.
- Roll one generous tablespoon of dough into a ball.
- Roll each ball in the extra sugar.
- Place dough balls at least 2″ apart on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 10 minutes.
- Cool on baking sheet for five minutes.
- Transfer to a wire cooling rack.