Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 170
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 14g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Creamy almond butter or cashew butter can be substituted for peanut butter.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add 1/2 cup chopped peanuts for extra crunch.
- Substitute the chocolate chips with M&M's or Reese's Pieces.
- Drizzle melted chocolate over the cooled cookies for a decorative touch.
Tips and tricks:
- Don't overmix the dough, as it can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat cookies in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped peanuts or chocolate shavings on top of the cookies for added texture.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
These cookies can be enjoyed on their own as a sweet treat.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add an extra tablespoon of peanut butter or a splash of milk to the dough.
Food safety advice:
Store leftover cookies in an airtight container at room temperature for up to 5 days. Discard any cookies that show signs of mold or spoilage.
Food history:
The combination of peanut butter and chocolate has been a beloved flavor pairing in the United States since the 1920s.
Flavor profiles:
These cookies are sweet, nutty, and chocolatey.
Serving suggestions:
Serve these cookies as a dessert or snack.
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Taste: Sweet, Rich, Chocolatey, Nutty, Creamy