The combination of chocolate and peanut butter is always a big hit in this house. Whether it's chocolate cake and peanut butter frosting or peanut butter brownies with chocolate chips. To Read More, Click On The Recipe Title.
I'm pretty picky when it comes to cookies though and I've been looking for a soft peanut butter cookie recipe for a long time. I happened to come across this recipe from Culinarily Obsessed and decide to make it. The reason being she took her recipe and added the tips that Alton brown had when he made his "Chewy" Chocolate Chip cookie. She melted the butter, added more brown sugar than white and used bread flour. The one difference is that her oven temp. was 300 degrees, his was 375 degrees. The one adaption I made was I used 2 cups milk chocolate chips instead of 1 1/2 cups peanut butter chips . These were very good cookies, a little darker than I'm use to seeing as far as peanut butter cookies go but hey we'll deal with that just to have SOFT PEANUT BUTTER COOKIES!! Yes they were soft and chewy! Next time I make these I'll use the peanut butter chips I just didn't have any on hand today. I'll write the recipe out as I found it and you can make them the way you want to.
Your gonna notice right away that this batter looks different from other peanut butter cookies and that's because the butter is melted.
I kept the batter in the fridge in my mixing bowl while the cookies were baking, the recipe said to put the whole cookie sheet in the fridge with the cookies on it.
Here they are baked, like I said , a little darker than I'm use to but ohhhh soooo goood!
Obsessedly Soft And Chewy Peanut Butter Cookies
2 cups bread flour or all purpose flour
1/2 tsp baking soda
1/4 tsp salt
13 tbls butter, melted and cooled
3/4 cup sugar
1 3/4 cup brown sugar
1 cup peanut butter, creamy or crunchy
2 tsp vanilla
1 1/2 cups peanut butter chips
Preheat oven to 300 degrees
Mix dry ingredients together and set aside.
Melt butter and allow to cool. On medium speed, blend sugars; add peanut butter and vanilla. Beat until fluffy. On low speed, slowly add flour until barely mixed into butter mixture, stir in chips.
Drop by rounded tbls onto ungreased cookie sheet, spacing about 2 inches apart. Refrigerate 20 - 30 minutes.
Bake until the edges are lightly browned, approximately 18-20 minutes. Remove and cool on cookie sheet for 5 minutes. Transfer to wire rack.