On about day TWO of isolation, I decided we would need a reliable batch of cookies to get through this pandemic/quarantine/homeschool/work-from-home situation. We love cookies in my household and I will find any excuse to incorporate them from improving lactation to supporting girl scouts! I think they are truly my only weakness in life. Oh, and did I really just use almost all of my flour and peanut butter during a food shortage making this twice in one week? Yes. It is that good. Peanut butter +chocolate+ cookies= survival.
I used the reliable and notorious New York Times Chocolate Chip Cookie recipe by Jaques Torres, tweaked it for some smooth peanut butter lusciousness, and TA-DAH! A worthy addiction. Enjoy! I’d bring the extras to my neighbors, friends, and work as usual…but we must shelter in place. #stayhome #eatcookies
These cookies are soft, chewy, and gooey, and maybe you won’t feel so guilty because it has less butter and more plant-based nut butters…yah? I make these into smaller cookies that yields about 36 total, and once I even baked half the dough into a 9 inch pan with some vanilla ice-cream on top. YUM!
Gooey Peanut Butter Chocolate Chip Cookies
Ingredients
- 3 c flour
- 2 tbsp corn starch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 c unsalted butter, room temp
- 3/4 c peanut butter
- 1 1/2 c brown sugar
- 1 c sugar
- 2 eggs
- 2 tsp vanilla
- 17 oz dark chocolate chips ~ 3 cups
Instructions
- Combine the dry ingredients (flour, corn starch, baking soda, baking powder, salt) in a medium bowl.
- In a larger bowl, whisk the butters and sugars together. Once creamy, add the eggs with vanilla and mix well.
- Gradually add in the dry flour mixture.
- Stir in the chocolate chips, keeping a handful on the side.
- Cover tightly with plastic wrap and refrigerate for 1 hour minimum, or up to 72 hours.
- When you are ready to bake, pre-heat oven to 350 degrees.
- Roll 2 tbsp of cookie dough into a ball and line up onto baking sheet, with 2 inches between each cookie. Press 1-2 chips on top of the cookie.
- Bake for 8-9 minutes and remove from oven promptly- you may notice gooey centers. Leave the cookies on the pan for 5 more minutes, and then allow them to cool on a cookie rack after 5 minutes. They will be perfectly soft and chewy. Enjoy with ice cream or milk!
