Soft and Fluffy Peanut Butter Chocolate Chip Cookies

Friday, July 25, 2014

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}



It's been a lot of fun to watch my number of page views grow, see others pin my photos on Pinterest, and learn the ropes through other social networking sites.  I was shocked to see my very first post ever be the #1 most favorited recipe on foodgawker for the day!  I also had a 'leading news and entertainment' website in Iceland 'borrow' my photos and recipe and post it on their website.

I have a little pile of social networking buttons over on my sidebar, but I'd like to share all of these networks I am involved in if you would care to follow me!  Thank you all again for all the support as I continue to grow my website! :)

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}


This recipe is a twist on one of my favorite cookie recipes.  The original is a winner with my family and friends and luckily this recipe makes a LOT of cookies.  I have plenty of extra to share!  I love the combination of peanut butter and chocolate, so I wanted to try this cookie dough base with these mix ins.  The final outcome was a super yummy cookie - but also a very rich cookie!  

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

Soft and Fluffy Peanut Butter Chocolate Chip Cookies
Yield: 3 dozen cookies

3/4 c. unsalted butter
3/4 c. brown sugar, packed
1/4 c. sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter chips (I used Reese's)
1/2 c. chocolate chips

After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.  

Add the egg and vanilla extract and mix until smooth.

In a separate bowl, combine flour, cornstarch, baking soda, and salt.  Slowly add the flour mixture to the butter mixture until fully combined.

Add the peanut butter and chocolate chips (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).

Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.  

Preheat oven to 350˚ and line a baking sheet with parchment paper.  Remove dough from the fridge and let rest for about 10-15 minutes.  Roll dough into balls about 1 inch in width.  The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet.  Place the dough back in the fridge to stay chilled between batches.

Bake each batch for 9-10 minutes or until bottoms are golden brown.  I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.  

Transfer to cooling rack and allow to cool completely.  

Source/Adapted from: Sally's Baking Addiction (I highly recommend making the original recipe as well!)


Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}
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