I made these cookies on a whim for a couple a girl friends. I wasn’t even going to post them but they were just so good. Shockingly good.
Everyone else that had one basically had the reaction. “oh..mmmm…mmmm……mmmmm….. can I have another one?
They seem so simple and yet with a couple extra little additions these cookies become amazing. You probably have everything in your pantry to make them right now. Just a dash of cinnamon in the batter and a sprinkle of sea salt fresh out of the oven makes takes these cookies to a new level.
You won’t be sorry.
Soft and light. No specific flavor overwhelms another one. They all just meld together quiet perfectly. Sweet and slightly salty. They are just a really great simple cookie.
Peanut Butter Chocolate Chip Cookie Recipe – makes approx 24 cookies
1/2 c butter – room temp
1/4 c granulated sugar
1/2 c brown sugar
1 egg – room temp
1 tsp vanilla
3/4 c all natural peanut butter
1 c all purpose flour
1 tsp baking powder
1 tsp cinnamon
1 bag (about 1 1/2 c) chocolate chips I used swirled milk and white chocolate chips
sea salt for sprinkling
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a medium bowl whisk together flour, cinnamon and baking powder. Set aside.
In a large bowl cream together butter and sugars. Add in peanut butter. Once everything is combined scrape down the bowl and add in the egg. Once mixed sprinkle in dry mixture. Once mixed fold in chocolate chips by hand.
Drop onto lined baking sheet by the tablespoon and bake 10 minutes.
Once cookies come out of the oven sprinkle with sea salt. Let sit a minute or two and then transfer to a cooling rack.
These were just as good the next day. They did last any longer.
Slightly adapted from The Pastry Affair