What could possibly top a chocolate chip cookie? A peanut butter chocolate chip cookie. And nobody knows chocolate chips like the folks at Nestlé, which marketed Ruth Wakefield’s famous chocolate chip creation, the Toll House Cookie.
This recipe comes from the Nestlé Very Best Baking site and offers a delightful balance of chocolate and peanut butter. Bear in mind that peanut butter cookies over-bake very quickly, so you want to make sure you pull them at 10 minutes, even though the centers will still look a bit raw. This yields a nice crunchy edge, but chewy middle, once the cookies have cooled completely.
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 package milk chocolate chips
Preheat oven to 375 degrees. Line several baking sheets with parchment paper.
In a medium bowl, combine flour and baking soda.
In a mixing bowl, beat butter, peanut butter, sugar, brown sugar, and vanilla on medium speed until light and fluffy.
Add egg and beat to combine.
Add flour in three batches, beating well and scraping the sides of the bowl until completely combined. Stir in chocolate chips.
Using a two-inch cookie scoop, drop dough onto prepared cookie sheets about 2 inches apart. Gently flatten with the palm of your hand.
Bake for 8-10 minutes, rotating the baking sheet about halfway through, until edges are just golden but centers still look puffy. Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely.