As we know Ina Garten is my favorite food network chef. All of her recipes work, every time! I have made so many different cookies and baked goods, and hers ALWAYS turn out great! And of course she has a recipe for peanut butter chocolate chip cookies. Why wouldn’t she, they are the best cookies ever! Well, her chocolate white chocolate chunk cookies are a close second…
I am blogging about these while they are in the oven. So I will get the pictures up once they are out of the oven… They smell amazing!
Update: I consumed 5 of these after they came out of the oven. I think I kept saying “These are the best cookies I have ever had.”
½ lb unsalted butter, at room temperature
1½ cups light brown sugar, packed
¾ cup granulated sugar
2 extra-large eggs, at room temperature
2 tsp pure vanilla extract
1 cup peanut butter- I use creamy, but you can use chunky also
2½ cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb semi-sweet chocolate chips
1. Preheat oven to 350°F.
2. In the bowl of an electric mixer fitted with the paddle attachment (or your regular old hand mixer), cream butter and sugars until light and fluffy. Add eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chips.
3. Drop the dough on a baking sheet, using either a 1¾-inch ice cream scoop or a rounded tablespoon.
Dampen your hands, flatten dough lightly. Bake for exactly 17 minutes (the cookies will seem underdone.) Do not over bake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.
Yield: 3 to 4 dozen