Over the holidays we noticed a lot of visitors to our Chocolate Chip Cookie Perfection post. Here’s a slight variation on that theme for all you cookie monsters (like us) out there. It’s Ina Garten’s Peanut Butter Chocolate Chunk Cookies from her book Parties!. It’s a twist on her chocolate chunk cookies (which aren’t quite as perfect as the ones we love from Wendy Gaynor’s recipe) but they’ll sure please a crowd. The most important thing is to not overbake them! Be sure to pull them out of the oven after 17 minutes — not a second longer! They’ll look underdone, but they’ll be just right by the time they cool down.
Photo by Chad Hunt
Click through to the next page for the full recipe!
Peanut Butter Chocolate Chunk Cookies
Makes 36 to 40 cookies
1/2 pound unsalted butter at room temperature
1-1/2 cups light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks
Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.