When it comes to peanut butter cookies, the simplest recipes are the best, and this one offers plenty of texture thanks to the large chunks of peanut butter and chopped chocolate. The cookies are big, which makes for a punchy apology, if you bake them for that purpose, as food writer Jaime Lewis did. Just be sure to cook them completely, even beyond the upper 15 minute range if you’re cooking them from frozen. By cooling them properly, the cookies will be easy to pack on a plate for transport.
Storage: Store in an airtight container for up to 2 days or freeze for up to 2 months. The harvested dough can be frozen on a lined baking sheet until solid, then packaged in an airtight container or bag for up to 3 months. Bake from frozen, adding 2 to 3 minutes of cooking time, or as needed.
Ingredients
Servings: 12 (makes 12 cookies)
Directions
Active: 35 minutes
|Total: 50 minutes
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Step 1
Place a rack in the middle of the oven and preheat to 350 degrees. Line a large baking sheet with parchment paper.
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2nd step
In a medium bowl, combine the flour and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, beat the butter, brown sugar and salt on medium-high speed until the mixture until light and fluffy, 5 to 8 minutes, scraping down sides and bottom of bowl as needed.
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Step 3
Add the peanut butter and mix over medium-high heat until well combined. Scrape the bowl. Add the egg and vanilla and continue to mix over medium-high heat until incorporated. Scrape the bowl once more. Add the chocolate pieces and mix over low heat to break up the pieces a little, about 1 minute. Add the flour mixture and mix on low until incorporated. Use a flexible spatula to scrape the bowl and make sure everything is evenly mixed.
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Step 4
Using a No. 16 pan or 1/4 cup measure, divide the dough into 12 equal portions (about 70 grams each), rolling them into smooth balls as you work and placing them on the prepared sheet about 2 inches apart.
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Step 5
Bake for 12 to 15 minutes or until edges are golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Replacements
Chocolate pieces >> Chocolate chips.
Peanut butter >> Almond or cashew butter.
Butter >> non-dairy butter.
