I wanted to make some cookies to take to work so I can slyly win everyone over, so I decided on this recipe from Sara Foster's Fresh Every Day cookbook (posted on the CLBB). It's always been highly reviewed, and I had all of the ingredients on hand already, so I chose this one.
I was a little bit disappointed. They're good and have an excellent texture - nice and thick. However, they just aren't good enough to take to work. I had hoped they would be a little more impressive. As is, I am enjoying eating them and will happily take them in my lunches this week. :) I probably won't make this recipe again because there are better peanut butter chocolate chip cookie recipes out there, but it was good.
Peanut Butter Chocolate Chip Cookies
8 TBS (1 stick) unsalted butter, softened
3/4 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
1 1/2 cups AP flour
1 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips
1. Preheat oven to 350. Line two baking sheets with parchment paper or grease lightly.
2. Cream the butter, peanut butter, and brown sugar together in a large bowl with an electric mixer on high speed until fluffy. Add the egg and vanilla and mix until the ingredients are combined.
3. In a separate large bowl, stir the flour, baking soda, and salt together. Stir the flour mixture into the peanut butter mixture until the flour is no longer visible. Stir in the chocolate chip until evenly distributed.
4. Scoop the dough with a 1/4-cup measure or ice cream scoop and drop it onto the prepared cookie sheet, leaving 3 in. between the cookies. Use the tines of a fork to flatten the tops of the cookies to 1/2-1/4-inch thickness with a crosshatch pattern.
5. Bake the cookies on a center rack for 15-17 minutes, rotating the pans halfway for even baking, until the cookies are golden brown. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Yield: about 2 dozen cookies