This recipe comes from Baked: New Frontiers in Baking, you may recognize the name Baked as you follow T and the Baked Sunday Morning Group on our blog. This book is definitely another must buy, with incredible recipes, directions, and tips. These cookies live up to the Baked name and deliver in flavor and texture.
Peanut Butter and Milk Chocolate Chip Cookies
from Baked: New Frontiers in Baking
1 3/4 c. all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 c. firmly packed dark brown sugar
2 large eggs
1 tsp vanilla extract
1 c. creamy peanut butter
6 oz. milk chocolate chunks (the book is very adamant about using milk chocolate)
Preheat oven to 375
Sift together the flour, baking soda, and salt, set aside.
Add the butter and two sugars to the bowl of an electric mixer. Beat until fluffy. Add eggs one at a time, this should be light and fluffy. Then, add vanilla and peanut butter mixing only until incorporated.
Using a spoon mix in chocolate chunks trying to not mix too much. (Here the book suggests putting the dough in the fridge for 3 hours, I didn't do this, but only because I totally missed that step and didn't have all day).
Using a cookie scoop (equivalent of a tablespoon) drop them onto a cookie sheet leaving a few inches as these will spread. I baked about 6 at a time because I didn't have enough space on my cookie sheet and it only took about 6 1/2 - 7 minutes total, turning the pan half way through.
Place on a wire rack to cool before storing.