Happy Monday! If you’re anything like me, you’re probably having post-weekend blues. I guess that’s the downside to having really great weekends. This weekend was more fun than most. In addition to baking and cooking like I do every other weekend, we did something that I haven’t done in probably 10 years – we went laser tagging. It was fun to be a kid again 🙂 We ended the night with a terrifying four episodes of American Horror Story. And then we watched four more episodes on Sunday.
I have a love-hate relationship with this series. I’ve been hearing how good it was for a while now. Mike and I attempted to watch it last weekend but I made him turn it off after 7 minutes of the first episode. I couldn’t handle it. Why I decided I wanted to try watching it again, I don’t know. Stupid. But now I’m hooked. Thank goodness I have these cookies to comfort me.
These cookies are ridiculously good. They’re the perfect combination of crisp edges with a chewy center, not overly sweet, and I seriously cannot get enough of them.
Peanut Butter Chocolate Chip Cookies
adapted from Baked: New Frontiers in Baking
1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup natural creamy peanut butter
3/4 cup milk chocolate chips
- Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- In the bowl of an electric mixer, beat together butter and sugars until light and fluffy. Scrape down the bowl and mix in eggs, one at a time, mixing until incorporated. Mix in vanilla and peanut butter and beat until well combined.
- Add half the flour mixture and mix until just combined. Repeat with remaining half of the flour mixture. Fold in chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for 3 hours.
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart. Gently press down and very slightly flatten the tops with the palm of your hand.
- Sprinkle the tops of the cookies with sugar and bake for 10 – 12 minutes, rotating the pan halfway through the baking time, until the tops just begin to brown.
- Remove pan from the oven and let cookies cool for 5 minutes. Use a spatula to transfer to a cooling rack to cool completely.