These cookies might as well be called the “Best Way to Bribe Santa Cookie”, “My New Favorite Cookie”, or even the “World’s Yummiest Cookie”. The gooey, fluffy texture of these peanut butter goodies will make them disappear quickly!
I found this recipe on How Sweet Eats. It's a cookie-lovers paradise. She has the most wonderful cookie recipes and beautiful pictures that will entice you get out your Kitchen-Aid mixer. The texture of this cookie is pure perfection. Thin, crisp cookies are fine for me if they are a lemon cookie or maybe another tea cookie. However, for cookies with chocolate chips, I want to sink my teeth in them. And, this little fluffy confection is just that -- a fluffy, gooey, to-die for cookie!
Peanut Butter Chocolate Chip Cookies (adapted from How Sweet Eats
2 cups all-purpose flour
1/2 teaspoon baking soda
8 tablespoons butter
6 tablespoons all-natural peanut butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
Combine peanut butter and butter in a small bowl. Microwave peanut butter and butter, in 30 second increments, until melted. Whisk melted peanut butter and butter together. Let cool completely (bowl should be cool to touch).Preheat oven to 325 degrees. Combine flour and baking soda in a small bowl. Set aside. Once peanut butter and butter mixture has cooled, add mixture and sugars together in a mixing bowl. Beat until combined. Add egg, egg yolk, and vanilla extract and mix completely. Slowly add flour mixture, mixing on low. Mix until the flour is fully combined. The batter will be somewhat crumbly at first, but should eventually come together into a dough ball.
Using a mini ice cream scoop, scoop equal amounts of batter and roll into a small ball. The ball will be about 1 1/2 - 2 inches in diameter. Place on cookie sheet, several inches apart. Bake for 10-12 minutes.
Makes about 36 cookies.