Peanut Butter Chocolate Chip Cookies Recipe: Two flavors combined that will excite your tastebuds! Plus, how to roll up the dough and even freeze it for later for slice and bake cookies!
2cupscreamy peanut butterOr sun butter, wow butter, peanut free)
2teaspoonvanilla extract
1/4cupmilk
3eggs
5cupsflour
4.5teaspoonbaking soda
.5teaspoonsalt(I prefer kosher or pink Himalayan salt)
6oz.chocolate chips(or more/less depending on what you prefer)
Instructions
In a stand mixer, cream the butter, shortening, sugar, brown sugar, peanut butter, eggs, water and vanilla, until light, creamy and smooth.
In a separate bowl, mix the flour, baking soda and salt until well blended, and add to peanut butter mixture a little at a time, mixing until smooth, scraping the sides of the mixing bowl to make sure all ingredients are well blended.
Remove cookie dough, and divide into three equal amounts, placing dough on waxed paper.
Form into a log, about 10 inches long, each, and place dough in refrigerator to chill, about an hour.
Bake Peanut Butter Chocolate Chip Cookies
Remove log from refrigerator, and slice 1/4 inch thick.
Roll edges of cookies in mini chocolate chips, and place on cookie sheet lined with parchment paper.
Bake at 350 degrees for about 10 minutes, or until cookies are golden brown.
Remove from oven and cool on cookie sheet before removing.
Remove slightly warm cookies to cooling rack to completely cool. Enjoy!
To Freeze Cookie Dough
If you want to freeze part of the dough for later, chill and roll in chocolate chips, but then simply wrap the waxed paper tight around the cookie log, and wrap in aluminum foil, tightly.
Place in freezer, and keep up to 6 months.
Simply thaw in the refrigerator overnight, remove log, and slice and bake when desired.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.