That’s a mouthful of a title, and when you make these, you’ll want to stuff them all in your mouth. Seriously. I almost burned my mouth just trying to test it to make sure it was even good. The second one was for good measure.
I promised my spin class a few weeks ago I’d be baking for them, and I couldn’t decide between peanut butter cookies or chocolate chip. So I combined two very loved recipes and bam! Instant joy.
I’m also making a chocolate chocolate chip cookie as well, so stay tuned for that recipe later.
These are super simple to make, but by browning the butter you’re adding another level of awesome that perhaps grandma may have left out all those years.
Give it a try.
2 sticks unsalted butter, cut into tablespoon slices
1/2 cup peanut butter
2 cups flour
1/2 teaspoon coarse sea salt
1 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg yolk
2-3 tablespoons milk
1-1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 375. Mix flour, salt and baking soda together. Set aside.
In a small sauce pan, bring the butter to a simmer. It will froth and subside. Stir constantly. When it becomes a pale brown and has a nutty aroma, you’ve officially browned the butter. Remove from the heat and add in the peanut butter. Mix in and let cool.
In a stand mixer bowl, add the sugars. When the butter mixture has cooled, pour into the stand mixer bowl with the sugar and mix together for two minutes. Add the egg and egg yolk and mix until just combined. Add the vanilla extract.
Slowly, with a paddle attachment, add the flour mixture until just combined. The mixture will become dry. Add in the milk until smooth, but not lose. The batter should be formed.
With a rubber spatula or wooden spoon, mix in the chocolate chips.
Roll into small balls and press flat. Bake for 8-10 minutes until it becomes a light golden brown.
Makes 2 dozen.