These are my absolute favourite cookies ever! I love peanut butter chocolate everything and these cookies are perfection – oversized, soft, moist, chunky and ridiculously delicious. The recipe is from Curtis Stone’s (who is equally delicious!) cookbook “Relaxed Cooking with Curtis Stone” which is a terrific cookbook, and worth this recipe alone! The recipe is also posted online via his website: http://curtisstone.com/recipes/desserts/peanut-butter-cookies-with-chocolate-chunks.aspx
I have made this recipe many times and I have a few suggestions thanks to products I have found that have resulted in perfect cookies every time!
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup natural chunky peanut butter (*I use PC Blue Menu Just Peanuts Crunchy Peanut Butter)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter at room temperature
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks (*I use PC The Decadent Semi-Sweet Chocolate Chunks) . . . or you can coarsely chop 5 oz of semisweet chocolate. Both methods work equally well.
- Pre-heat oven to 350 degrees and line baking sheets with a silpat or parchment paper
- Mix the flour, baking soda and salt in a medium sized bowl with a whisk.
- Using an electric mixer beat the peanut butter, brown sugar, sugar, butter, honey, egg and vanilla until well blended.
- Stir in the dry ingredients until incorporated into the peanut butter mixture.
- Mix in the chocolate chunks.
- Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. (*I use an OXO Good Grips Large #20 Cookie Scoop – a 3 Tbsp scoop). I then use the palm of my hand to flatten the tops of the cookies slightly for even baking.
- Bake for 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.
- Remove from the oven and cool the cookies on the baking sheet for 5 minutes.
- Using a spatula transfer the cookies to a cooling rack to cool completely or dig into a warm freshly baked cookie with a big glass of milk!