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Gooey Peanut Butter Chocolate Chip Cookies Recipe

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This recipe for Gooey Peanut Butter Chocolate Chip Cookies, by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sarah Kidwell

Category:
Category:

Ingredients:  
Ingredients:  
2 cups plus 2 tablespoon all-purpose flower
1 teaspoon baking soda
1 teaspoon salt
2 sticks melted butter, cooled to room temp (I just microwave room-temp butter for 30 seconds, then stir and let cool)
1 cup brown sugar, packed
½ cup white sugar
1 large egg and 1 egg yolk, room temp
2 tablespoon pure vanilla extract
3 cups chips of your choice (I use: 1 cup mini semisweet chocolate chips, 1 cup Reese's PB chips, 1 cup Reese's pieces)

Directions:
Directions:
1. In a medium bowl, sift together flour, baking soda and salt; set aside.
2. In a separate medium bowl, cream together melted butter, brown sugar & white sugar for 1-2 minutes until creamy.
3. Mix in vanilla, egg and yolk until light and creamy.
4. Mix in bowl of sifted flour, baking soda and salt in 3 separate parts until just blended; stir in chips.
6. Refrigerate dough for 30 minutes while oven is preheating to 375º
7. Scoop dough with ¼ cup measuring cup and roll into ball; holding dough ball in fingertips of both hands, pull apart into two equal halves. Place the dough with the “ripped” side up on the cookie sheet, should be slightly taller than wide.
8. Place balls on parchment lined baking sheet (my favorite are AirBake sheets, they're next level)
9. Bake for 8-9 minutes until tops/edges are light golden brown. Don't over bake! Once cookies are out of the oven they might look under done, but trust the process and leave them on the sheet for ten minutes before transferring to cooling rack.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
1 hour

 

 

 

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