Peanut Butter Chocolate Chip Cookies: 4 Batches = Perfection

Peanut Butter Chocolate Chip CookiesMmm.  This picture makes me so happy…

As I was looking down my list of food to freeze and have on hand after baby #3 arrives, I noticed that peanut butter chocolate chip cookies were not on my list.  For shame!  How could they have been overlooked?!  So in the midst of the 101 other things I was doing yesterday, I decided to make some.  Unfortunately, I remembered that the recipe I usually make now had about half a dozen other different versions that had been added to it over the years.  Which one was the best one?  I really didn’t feel like keeping all the different recipes for one cookie so I narrowed them down, eliminated all but four, and got to work.  The results were unanimous!  In a blind taste test (which means paper plates with numbers on them for the different cookies-very scientific and official) my own recipe was chosen.  Take that Martha Stewart, who was represented in cookie #2.

I do want to take a moment and mention why we didn’t pick this recipe from Cooking Light.  I have actually made them several times before but had never done a side by side comparison.  In this case, even though the cookies had fantastic texture and the use of mini chocolate chips is kind if nice, the flavor could not compare.  The Cooking Light version-made with canola oil-tasted great, but when you eat a cookie made with real butter at the same time, it kind of trumps the light version.  If you are looking for a cookie that is just lower in fat, they are wonderful.  But in the words of my husband, “If you are going to eat a healthy cookie, go all out and make it a really healthy cookie, like these.  If not, then just eat the butter version.”  I totally agree.

I have now deleted or tossed all other recipes for peanut butter chocolate chip cookies.  This is the only one I will bake from now on.  It is chewy and wonderful.  More of a chocolate chip cookie with peanut butter in it than a peanut butter cookie with chocolate chips in it.  Makes for a less crumbly texture.  Now my only dilemma is whether or not to make a different cookie to put in the freezer.  Right next to the 4 gallon bags I have left over from testing…
Peanut Butter Chocolate Chip CookiesPeanut Butter Chocolate Chip Cookies
This recipe is easily doubled.

1/2 c peanut butter, crunchy or creamy
3/4 c butter, softened
1/2 c brown sugar
1/2 c sugar
Cream all ingredients together.  Add:
1 egg
1 1/2 tsp vanilla
Mix thoroughly and scrape down the sides of the bowl.  Add:
1 1/3 c flour
1/2 tsp baking soda
pinch of salt
Mix just until combined.  Stir in by hand:
1 c chocolate chips
1 c roughly chopped peanuts, optional

Bake at 350 degrees for 10-12 minutes or until just barely golden brown on top.  Cool a few minutes on the pan and then remove to a cooling rack.  These freeze great!