Hope you’re having a delightful Monday! If you aren’t, maybe these cookies will help to improve it. This is probably the recipe I use most often as it’s one of M’s favorites. It’s also very consistent in baking and pops out lovely round cookies every time. Although we’ve been buying Skippy peanut butter ever since Costco stopped selling Jif (jerks), I still prefer my adaptation of the Jif recipe. It makes perfect and soft cookies every time and doesn’t require softened butter, making it a good go-to recipe for any time of the year. It also freezes well, so feel free to make a double batch and save half for later. Geared more toward a peanut butter fan than a chocolate lover, these cookies are the antithesis to the chocolate peanut butter chip cookies I’ve posted previously.
Spectacularly peanut buttery with a smattering of chocolate chips, I like to make these cookies small for a bite-sized treat. They are chewy and sweet and practically require an accompanying glass of milk, so I like to have the option of eating one or five, depending on how big of a sugar rush I’m looking for. If you prefer larger cookies, have no fear. Use two tablespoons of dough instead of one, flatten slightly, and bake for an extra two minutes or so. I like to bake a test cookie if I’m not using my usual method just to make sure I don’t ruin a whole tray.
Personally, I think these cookies speak for themselves so I’ll stop here. If you’re in the mood for a peanut butter experience, whip up a batch and have a few warm from the oven; your Monday can only get better from here.
Peanut Butter Chocolate Chip Cookies
Adapted from Jif’s Irresistible Peanut Butter Cookies
Makes about 5 dozen small cookies
1 1/4 cups lightly packed brown sugar
3/4 cup peanut butter1
1/2 cup Crisco shortening
3 Tbsp milk
1 Tbsp vanilla extract
1 large egg
2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup chocolate chips
- Preheat oven to 375 degrees Fahrenheit and line cookie sheet(s) with parchment paper or silicon baking mats.
- In the bowl of your stand mixer, beat sugar, peanut butter, shortening, milk, and vanilla on medium speed until completely blended and fluffy.
- Add egg, beating until just combined
- Add flour, baking soda, and salt, mixing on low until just incorporated. Dough should not stick to your finger. If it does, stir in extra flour in very small amounts until it’s no longer sticky.
- Stir in chocolate chips.
- Using a 1 Tbsp cookie scoop, place two inches apart on prepared cookie sheets and bake for 7-9 minutes.2 They will look slightly under done, but should be matte, not shiny.
- Cool briefly on cookie sheet, then place on a wire rack to cool completely.
- Store in an air-tight container on the counter for up to 1 week (or maybe longer, they are always gone by this time), or in the freezer for several months.
1 I always use creamy, but crunchy peanut butter will definitely work. Both Skippy and Jif work great, but I have not tried a natural peanut butter in this recipe, so use caution if you do. You may need to add a little extra flour at the end, so check the dough before you add chocolate chips.
2 If you’re using dark pans, they will likely be closer to the 7-minute time, if you’re using light pans (or a silicon mat) they will probably need closer to 9 minutes. I use light aluminum pans and silicon mats and 9 minutes is correct for me.[Psst. Don’t forget to tune in tomorrow morning for a new ice cream recipe! Hint: alcohol ahead. If you missed last week’s ice cream recipe, it can be found here.]