By the time you read this, I will be en route to New York City. Twice within a week?, you say. I’m basking in my good fortune.
As I mentioned in my prior post, Friday night I learned that I was one of the bloggers chosen by Cookbook Create to tour the test kitchens of Bon Appetit, Food52, and The Daily Meal. Yes, me! I will be joined by a baker’s dozen of bloggers in this adventure. But we’re not going to keep it to ourselves–no sirree! All you need to do is check Instagram or Twitter this afternoon for the #FoodTourIWNY hashtag to see what we’re seeing; read what we’re hearing. We’re generous like that. Later this week, I’ll have a recap post so you can get the nitty gritty details. I wouldn’t want you to miss out on that!
How do Peanut Butter Chocolate Chip Cookies play into this? The recipe I adapted comes from Bon Appetit Desserts: The Cookbook for All Things Sweet And Wonderful. I had a request at work for peanut butter cookies–peanut butter chocolate chip cookies, to be exact–the favorite of a newish employee. Surprisingly, I don’t have a go-to peanut butter cookie recipe in my arsenal. It must be that the locusts known as my children snatch up all the peanut butter before I can get to it, but the only peanut butter cookies I make with any regularity are peanut blossoms, and those aren’t what I wanted this time. What to do, what to do? I decided where better to go than to a recipe developed in one of the test kitchens I’ll be touring! There was a classic peanut butter cookie that would make the perfect blank canvas. All it needed were my personal touches.
Unlike the Bon Appetit test kitchen, I don’t always have the time to extensively test a recipe before I post it. My primary purpose with this blog is to share my experiences in the kitchen–I make no claims to be any sort of expert. Good or bad, I feel we can all learn from others’ baking adventures and take something valuable away from them. In this case, I had been hoping for a softer cookie (hence why I increased the brown sugar), but they were more sandy. In a good way. I used semi-sweet chocolate chips, but I would probably try milk chocolate next time. They’re peanuty yet simultaneously subtle. A great tea time snack or paired with a glass of milk after dinner. Classic indeed. I will continue my quest for the perfect peanut butter cookie, but that doesn’t mean these don’t have their place. They’re still pretty darn good!
Why don’t you take your butter out to soften, preheat your oven, and bake a batch? Then you’ll have a snack ready while we share #FoodTourIWNY this afternoon.
- 11 Tablespoons (1/2 cup + 3 Tablespoons) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 3 large eggs, room temperature
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon Himalayan pink salt, finely ground
- 1½ cups chunky peanut butter (I used Skippy “Natural” Super Chunk)
- 12 ounces semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars, beating until light and fluffy (3+ minutes).
- Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next. Add the vanilla extract.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the mixer on medium low and slowly add the dry ingredients, beating until fully incorporated.
- Add the peanut butter and beat until well-mixed.
- Remove bowl from mixer and stir in the chocolate chips.
- Using a small cookie scoop, portion out the dough, flattening with a fork.
- Bake for 12 minutes, or until lightly browned on the edges.
- Let cookies sit on baking sheet for 1 minute before transferring to wire racks to cool completely.