Baking Day featuring Author Cindy Bell

 

Tessa’s Peanut Butter Chocolate Chip Cookie Recipe

 

Ingredients:

 

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 stick (1/2 cup) butter at room temperature

3/4 cup peanut butter

1 cup light brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

 

 

Preparation:

 

 

Sift the flour, salt and baking soda into a bowl and mix together.

 

Whisk the butter and peanut butter together in another bowl. Add the sugars and beat until light and fluffy. Whisk the eggs one at a time into the butter mixture along with the vanilla extract. Whisk until combined.

 

Gradually add the dry ingredients to the peanut butter mixture and whisk until combined.

 

Using a spoon, mix in the chocolate chips.

 

Cover the dough in plastic wrap.

 

Refrigerate for at least thirty minutes but overnight is fine.

 

Preheat the oven to 350 degrees Fahrenheit.

 

Line two large baking sheets with parchment paper.

 

Remove the dough from the fridge. You might need to leave it at room temperature for a few minutes, if it’s too hard. As soon as it’s soft enough, spoon the mixture in 2 heaped tablespoon measurements onto the baking sheets about two inches apart. I use an ice cream scoop.

 

This recipe makes about 30 cookies.

 

Bake for about 10 to 12 minutes until they are brown around the edges. The cookies will be soft but will harden more as they cool.  

 

Leave to cool on the tray for about 10 minutes, then transfer to a wire rack to cool completely. 

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