The 12 Days of Cookies and Cocktails
Truth, I am writing this post in Cambodia right now and finding really hard to switch from hiking all over ancient temples with really awesome children to writing about these delicious cookies waiting for me at home…. With that in mind…
There is nothing more classic than the peanut butter chocolate combo. When you are whipping out the holiday baking list, I love to make sure there is a variety, just in case you know a person who has allergies, or just doesn’t like cinnamon or jam in their cookie choices. But if you do like peanut butter and chocolate…. these are the cookies for you. Peanut Butter Cookies with Chocolate Chunks. Grab a glass of milk. Tell Santa to take a seat. These perfect cookies are on the top of the list for me.
Pro tip :: I tried rolling and freezing the dough before baking. I rolled the cookie dough into a log, in wax paper, wrapped and tied off the edges then let it freeze. I sliced and baked. The cookies expanded a little more than I would have liked, but they still turned out pretty tasty.
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Peanut Butter Cookies with Chocolate Chunks
- 1 3/4 cups flour
- 2 teas baking soda
- 1 teas salt
- 1 cup unsalted butter softened and cut into 1" cubes
- 1 cup sugar
- 1 cup dark brown sugar firmly packed
- 2 eggs
- 1 teas vanilla
- 1 cup creamy peanut butter
- 6 oz milk chocolate chips trust me, stick with milk chocolate on this one
In a large bowl, combine the flour, baking soda, and salt.
Cream the butter and sugars in the bowl of your stand mixer with a paddle attachment. Scape down the sides and add the eggs, mixing in one at a time. Scrape down the sides again and add the vanilla and peanut butter; mix to combine.
Fold in the chocolate pieces and cover. Chill in the refrigerator for 3 hours.
When ready to cook, set the oven racks to the top middle and bottom middle slots. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Place tablespoon sized drops of dough onto the baking sheets 2" apart from one another. Press each a bit, but not flat.
Bake for 10 to 12 minutes, switching racks halfway through cook time.
Allow to cool 5 minutes on pans before transferring to a wire rack to cool completely.