This past month I participated in The Great Food Blogger Cookie Swap! It was a fun event involving over 600 bloggers and many, many more cookies. The concept bloggers each made three-dozen cookies and sent a dozen to three randomly selected bloggers. That way ever blogger sent out three-dozen cookies, and even better, received three-dozen cookies! When I was deciding what to make, there really was no competition, it had to be the Lion’s most favorite chocolate chip-peanut butter chip cookies!
As I’ve previously mentioned, the Lion is a huge fan of chocolate and peanut butter. I started making chocolate chip cookies with peanut butter chips added in. With the Lion’s feedback and suggestions, we eventually got ourselves a perfect recipe for the cookies! The Lion loves these cookies and I love making them for him. They are ooey-gooey, soft and chewy, chocolatey and peanut butter-y! They are definitely best served with a big glass of milk!
Chocolate Chip-Peanut Butter Chip Cookies
|Prep:||Cook:||Yield: 12-18 cookies||Total:|
Deliciously gooey chocolate chip, peanut butter chip cookies.
- 2 sticks butter at room temperature
- 1 and 1/2 cups brown sugar
- 2 tsp. vanilla
- 2 large eggs
- 2 cups flour
- 1 tsp. baking soda
- 1 and 1/2 tsp. salt
- 1 and 1/2 cup chocolate chips
- 1 cup peanut butter chips
- Place the butter and sugar in the bowl of the stand mixer and beat with the paddle attachment until smooth and creamy. Add the vanilla and beat to combine well. Add one egg at a time, and beat well to combine. Make sure to scrape down the sides of the bowl frequently so that everything blends well.
- Add the flour slowly, and beat to combine well. Add the baking soda and the salt, and beat again. Scrape down the bowl to ensure that no flour is left on the sides or bottom. Add the chocolate chips and peanut butter chips and stir.
- Place the dough in the fridge for at least 15 minutes to firm up a bit. Preheat oven to 375F.
- Make little balls of dough and place on a baking sheet. Bake for 7 minutes if you like your cookies on the rawer side or up to 9 minutes if you prefer a crispy/chewy cookie.
Note: These cookies are best if you let them sit in the fridge for 24-48 hours. Something changes and they get extra gooey and awesome. That is, of course, if you can stop yourself from eating all the dough before then!
Loosely adapted from the classic Tollhouse recipe.