This recipe is for peanut butter chocolate chip cookies and they are... delicious.
Step 1: Recipe
- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
Stir in small bowl
- 1 cup light brown sugar, packed*
- 1 cup crunchy peanut butter
- 1 stick (1/4 pound or 8 tbsp) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup honey
Blend in medium bowl
Stir the dry ingredients into the wet ingredients in two additions.
*Yes, brown sugar is technically dry, but since it's mixed with all of the rest of the wet ingredients I just put it there
Step 2: Add Chocolate
In these photos I'm using 6 oz. semi-sweet chocolate chips. Stir them into the mix.
Cover the bowl and put in the fridge for 30-40 minutes so it's easier to handle.
Step 3: Know Your Oven
If I wanted the oven to be at 450, it would let me know it was ready when it was only 370. Five minutes later it would stabilize at 430. That's a full five minutes of your dough being cooked at the wrong temperature, completely throwing you off.
So long story short, buy a thermometer and stick it in the oven. It doesn't have to be pretty, it just has to work so you'll know what the true temperature is.
For this recipe, you'll want it at 350 Fahrenheit or 175 Celsius.
Step 4: Roll Up the Dough
The trays I use are insulated ones. Getting fancy cookie trays may seem a bit extreme, but there was a period last year where I got a bit obsessed and these have been totally worth it.
So now that you're sure your oven is at 350F/175C and it's stable at that temperature, put the dough in for 12 minutes.
Step 5: Don't Overcook Your Cookies
Oh, you'll want to touch them. You'll want to put one in your mouth right away, your tender tongue be damned, but don't do it. Really.
OK, so you did touch one and it seems fragile and undercooked. That's why you need to let them cool for 5 minutes before moving them to a rack or a plate.
Step 6: Rock Out With Your Cookie
To get the fresh baked warmth and goodness feeling back, quickly zap in a microwave or briefly toss into a toaster.