“Can I have a cookie for breakfast?” That is the question I asked Ben the morning after I first baked these cookies. I loved them that much. There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list. But, in the last month I have tried two new cookie recipes that have earned their spot in the top – these being one of them. They have warranted a place in this year’s Christmas baskets, as well!
Ben called these “dangerous” and said I should title them as such. I obliged, because I agree that these can be very destructive to the waistline. You might want to have plans to give these away when you make them, because if you’re anything like me, you’ll double-fist them and the two dozen will disappear very quickly…and possibly before breakfast the next day.
- 8 tablespoons unsalted butter
- 1/3 heaping cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk , at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Preheat oven to 325 degrees F.
Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to let cool.
In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk and vanilla until combined. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add to the sugar/butter mix until a dough forms. Fold in the chocolate chips.
Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.
Source: Adapted from How Sweet It Is