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These peanut butter cookies with chocolate chips are moist, crunchy on the edges, not overly sweet with a pinch of salt. And the best part of these cookies is that they can be made, baked and devoured under 30min! Hope you make them- let me know WHEN you do.
Adapted from a small batch recipe by @buttermilkbysam
Makes about 12 cookies, depending on your preferred size.
(Change baking time accordingly)
BY YASMINE IDRISS
These peanut butter cookies with chocolate chips are moist, crunchy on the edges, not overly sweet with a pinch of salt. And the best part of these cookies is that they can be made, baked and devoured under 30min! Hope you make them- let me know WHEN you do.
Adapted from a small batch recipe by @buttermilkbysam
Makes about 12 cookies, depending on your preferred size.
(Change baking time accordingly)
Preheat the oven to 175C. Line a cookie sheet with baking paper.
With a hand mixer or a stand alone mixer fitter with the paddle attachment, cream the butter, sugars, salt, vanilla and peanut butter until light and creamy – about 3-4 minutes. At this stage you can beat until the mix is creamy, take your time!
Add the egg yolks and beat for another 3-5 minutes, until the eggs are well mixed into the butter mix.
Add the flour and baking soda and beat to just combine.
Fold in the chocolate if using just until combined.
* Scoop the dough into large 1 tbsp balls and sprinkle with sea salt if you like. Bake for 7-8 minutes until golden but still chewy.
Cool for a few minutes on the baking trays before carefully transferring and cooling on a rack.
Once completely cool, keep in an airtight container.