Peanut butter and chocolate is a match made in heaven.
These cookies are the perfect homage to that divine pairing. When it comes to peanut butter, I don't want a subtle flavor. When it comes to cookies, I don't want something crunchy or dry. Thank God for these goodies.
They threaten soft collapse when handled, but mysteriously remain intact. They boast a flavor that is lusciously creamy and bold, with fragrant and salty peanut butter that is delightfully balanced with bursts of sweet chocolate and crystalline sugar.
If you want to get totally out of this world, mix in half peanut butter chips and half semisweet chocolate chips. I can't imagine that addition would be anything short of amazing. Whatever you do with these cookies, run, don't walk to the kitchen to whip up a batch. The secret to the softness is a very short baking time... and since they'll be devoured just as quickly it took to bake them, that's a very, very good thing.
Peanut Butter Chocolate Chunk Cookies: makes over 4 dozen small cookies, 2 dozen regular
1/2 cup butter, softened
1/2 cup peanut butter (not natural)
1/2 cup granulated sugar, plus more for rolling
1/2 cup packed brown sugar
1/2 t. baking soda
1/2 t. baking powder
1/2 t. vanilla
1 1/4 cups all-purpose flour
About 2 cups quality semi-sweet chocolate chips
Beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping the sides of the bowl. Beat in the egg and vanilla until incorporated. Beat in as much of the flour as you can with the mixer, then stir in the remaining flour. If the dough is too sticky, cover and chill until easy to handle.
Preheat the oven to 375 degrees. Roll 1" balls of dough between your palms, then roll in a small bowl of granulated sugar to coat. Place the balls 2 inches apart on an ungreased cookie sheet. Bake for 4-5 minutes. Even though it will not appear that the cookies are baked, allow them to cool on the sheet for 5 minutes, then carefully transfer to a wire cooling rack with a spatula to cool completely. Store up to 1 week in an airtight container.