I love peanut butter cookies, and I wanted to bring something sweet to share over the weekend while camping, so I thought, what a perfect chance for me to make a batch! I loved my Grammie’s cookies growing up, but they were always hard, and I prefer my cookies soft and chewy. I went in search of a tried and true recipe on my trusty cooking board, and then I was now stuck in the position of choosing which recipe to make.
I decided to go with Jessica’s recipe from Sunny Side Up. I’ve never made anything from her blog before, so I was happy to once again, find some new ideas! The reason I settled on these cookies was more because of the story that went with them. These cookies were in her husband’s top 5 recipes that she makes. That’s saying a lot, so I thought it was the perfect recipe to try out. I especially loved the addition of the chocolate chips.
I only had egg whites on hand, so I think that may have affected the consistency of my dough. It was too sticky for me to roll and dip into sugar, so I basically just spooned it onto the prepared baking sheet. That said, I couldn’t really press a fork into them either, so after trying the first batch to come out of the oven, I decided to just forego the fork thing. I assumed they will still taste the same, just not look quite as pretty 😉
The cookies, while quite thin, turned out delicious. They even made a great substitute for graham crackers in s’mores! Note to self, bring everything you can think of if you go on a camping trip that Leah’s husband packed for. The cookie wasn’t too crispy, but not so soft that they just seemed under-baked. The addition of the chocolate chips was wonderful, because who doesn’t like peanut butter and chocolate in holy matrimony? Certainly not me.
Peanut Butter Chocolate Chip Cookies
Source: Adapted from Sunny Side Up
Servings: Makes about 4 dozen cookies
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 cup peanut butter (I used half chunky and half creamy)
3/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 cup chocolate chips
1. Preheat oven to 350 degrees. Prepare two baking sheets with foil and cooking spray.
2. In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, cream butter and peanut butter together. Add sugars and continue to mix until light and fluffy. Add egg, milk and vanilla extract until combined. Slowly add in dry ingredients until everything is incorporated. Stir in chocolate chips.
4. Roll a rounded tablespoon of dough into a ball, dip top into sugar, and place on baking sheet. Press tines of a fork twice (crosswise) into each cookie lightly. Continue until baking sheet is full (I omitted this step as my dough was too sticky). Bake cookies for 10-12 minutes. Mine took exactly 11 minutes, but every oven varies, so keep a close eye on them. Remove from oven, let cool on pan for 1 minute, then transfer to wire rack to cool completely.