Chocolate & Peanut Butter Chip Cookies
There is one thing that I will never let myself forget as I grow older; and that is my love for baking. When growing up, my sister and I would spend summers waiting for our parents to come home from work so that they could take us to the beach. To kill that time that seemed to go by like molasses, we would go through my mother’s cookbooks and pick out our favorite recipes; either the ones that we wanted her to make or the ones we thought easy enough for ourselves to accomplish without her. We spent so many summer days baking away the hours we waited for our mother to come home. We stuck to the simple stuff; it was always either banana bread or cookies. We could not stray from what we knew to be successful. After all, we didn’t want to get in trouble or that hopeful dream for a ride to the beach would be shattered. I don’t know when it was that I became infatuated with baking but I kind of want to blame it on that Easy Bake Oven I received on that ever so fateful glorious Christmas morning. That thing was the shit!! Oh man, pardon my French, but it was honestly one of the coolest presents I had ever opened. I spent days and days making those nasty little packaged cookies and brownies all the while pretending I was the master baker who was about to make millions selling my creations. What an incredible time that was. I would almost give anything to go back….Ok, I digress. I was just really happy to learn about mixing the wet ingredients with dry, throwing it into this magical hot box, and the outcome was a sugary treat! How fun is that?! Well, now that I am an adult, I find it all just as amusing as I did then. And, now I don’t have to ask for permission. I get to prepare whatever my heart desires and that is why I can honestly say that I love every minute of baking, cooking, mixing, and experimenting. That is why I have to share this recipe with you. However, it is not in the nature of what this blog is all about. I always want to share with you recipes that are healthy and wholesome and if they happen to be somewhat of a sweet treat it will be balanced out with ingredients that are nutritionally beneficial. But in this case, with these cookies, I have to say they are just straight-up, delicious and probably not-so-good-for-you (if you ate the whole batch). Since we should all practice a little self control and moderation restraint, I will share these cookies with you only if you promise to not consume them in a hasty manner (because you are going to want to). I have made these cookies since I was a kid and I adore them for all the nostalgia and for the utter scrumptiousness. They have that thing that you all know I am obsessed with; that two item combo of sweetness and saltiness. OH LORD. It is just too good! When growing up, I made these with a few different ingredients then I do today and I have learned to substitute some of my favorite baking staples into the recipe (I learned a few tips from Ashley over at Not Without Salt). I made these cookies and gave away 2/3 of them to my dear friends and family, because like I said, you can’t eat all of these! You don’t want to be to guilt ridden, but merely have a happily satisfied sweet tooth. Enjoy!
Hot tip: Trader Joe’s has bags of peanut butter chips and chopped chocolate on the baking aisle shelves right now! Get them while they are in!
- 2 sticks unsalted butter, at room temperature
- 1/2 cup Turbinado sugar
- 1/4 cup cane sugar
- 1 1/2 cup light brown sugar
- 2 eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup whole wheat flour (or all-purpose flour if that is all you have)
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 10 oz semi-sweet chopped chocolate (or chocolate chips)
- 1 cup peanut butter chips (if you can’t find these, substitute for more chopped chocolate)
- maldon salt, for sprinkling (optional, but so worth it)
- Preheat oven to 360. Line 2 baking sheets with Silpat or parchment paper. Set aside.
- In a stand mixer with the paddle attachment, cream the butter and the sugars until very light and fluffy for about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula.
- In a large bowl whisk the flour, baking soda and salt together. With the machine on low, slowly add the flour mixture in thirds. Mix until just combined, taking care not to over mix. Add the chopped chocolate and peanut butter chips and fold them in with a spatula.
- Using an ice cream scoop, or a large spoon, spoon the batter to the baking sheets. Sprinkle each cookie with finishing salt and bake for 13 minutes. Let the cookies cool on baking racks before storing in air tight containers.
- I love the addition of the whole wheat flour in these cookies. I think that it makes them a little more flavorful and a bit more nutty. Please feel free to substitute the whole wheat flour with all-purpose flour, if that is what you have on hand.