I have quite a few types of baking chips in my pantry right now. Peanut butter, dark chocolate, semi-sweet, large, and mini chips all waiting for a greater purpose than sitting around half-full.
When I read this cookie post from Joy the Baker, I laughed when I saw her inspiration for these cookies was the fact that she had a bunch of chocolate chips floating in her cupboards as well.
We also both wanted a simple cookie we could whip up and finish so we could get back to a beautiful day. Hence, these cookies.
PS. If you haven't checked out Joy's incredible site, you must. She breaks down baking to the simple science it really is.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Pinch of freshly grated nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter, crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, any kind or combination
1/2 cup granulated sugar for rolling cookies
Position the racks to divide the oven into thirds and preheat to 350 degrees. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute.
(This peanut butter and butter combination looked like frosting and smelled divine.)
Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them.
Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 12 minutes, rotating the sheets from top to bottom at the midway point (this is a key step, don't skip). When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Oh goodness, go make these. Right now. They are so good.
Yes, yes, they are chock full of butter and sugar. That is what makes them awesome. Go for a long walk, then pour yourself a cup of milk and chow down on a couple of these little guys:)
And they are so, so easy. Promise. I'm not a cookie pro, but I can tell you these are a wonderful use of an hour.