You know when you bite into a Reese’s Peanut Butter Cup, and suddenly all is right with the world? That feeling is exactly what this cool guy (whose name I actually still don’t know) has managed to capture in these cookies, and I’m here to tell you how to manufacture them outta your own personal oven!
If your idea of heaven looks anything like this,
I did not develop this recipe and it is not mine at all. It was put together by this cool person at BakeLikeAPro and you can check out his channel on YouTube here (https://www.youtube.com/watch?v=C0Mv2BnsvRA) to see this amazing recipe, and more just like it. However, the pictures show the results of my own baking 🙂 .
- 1 1/4 cup all purpose flour
- 1/2 cup butter
- 1/2 peanut butter
- 1 egg
- 3/4 granulated sugar
- 1 cup chocolate chips
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Putting It All Together
- I am so tired of seeing this at the start of almost every single recipe, that I don’t even have the heart to make a joke about it. You know what’s coming people. Butter + sugar. Cream until light and fluffy.
- Throw in the egg and mix until it’s just combined. Then, add in the peanut butter until everything looks well mixed.
- Mix the flour into the cookie dough in small instalments so that you don’t end up with a face full of flour, looking like a mutated cloud.
- Next, all you have to do is combine the vanilla, baking powder, baking soda, and salt into the dough. It’s gonna be very sticky and not really dough-like, but that’s normal in this case.
- Here’s the best part. Stir in your chocolate chips until they’re evenly distributed throughout the batter.
- Scoop the dough onto a cookie sheet, and bake for about 13 minutes at 180 C or 350 F
As always, here’s how they turned out the first time:
Notes and Specifications
- I used Ghirardelli’s Dark Chocolate chips in this photo, and they really gave me the best results ever. Not only do they taste amazing, but they are also quite large in size. I have found that using small chocolate chips leads to them melting completely and kind of getting lost in the cookie, so you don’t get the full experience of the cookie.
That’s it for this post!
This is one of my favourite recipes, and it’s always worked really well for me. I remember the first time I made these, one of my uncles, who is always is my most eager taste-tester and biggest cheerleader 🙂 , actually ate four in one go and made me bring a fresh batch the next time I went to his house.
Give it a try, and as always, let me know what you think in the comments.
ThePastryPoet, signing off.