crispy on the outside, chewy on the inside
So we have been baking. A lot. There are so many amazingly delicious chocolate chip cookie recipes to choose from – I have posted a few here already (more amazing ones to come) such as my Salted Tahini Chocolate Chip Cookies, and Ina’s Chocolate Chunk Cookies. When I first saw the recipe by Sarah Crawford, the creator of the Boston food blog Broma Bakery, for chewy peanut butter cookies (along with her great photos) I was inspired. Once I made them myself, I was sold. I made half the batch as directed and the second half with dark chocolate chips. Pure heaven.
- 1/4 cup unsalted butter, room temperature
- 3/4 cup creamy natural peanut butter (natural PB works best, if you have a less natural one add a tbsp of milk to help thin out the batter)
- 1/4 cup white sugar
- 1 cup brown sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup + 2 Tablespoons flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt (plus more for sprinkling the tops)
- 1 cup dark chocolate chips (optional) (1 cup for half of the batter, you can double the quantity if you want chocolate chips for the whole batter)
- Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer, cream together the softened butter, peanut butter, white sugar and brown sugar together until light and fluffy.
- Add the egg, egg yolk and vanilla extract and mix well.
- Sift together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. If you are adding chocolate chips you can fold them in now.
5. Scoop the dough out into 1 inch balls, dropping them 2 inches apart on the prepared cookie sheet.
6. Bake at 350°F for 12 minutes or until the cookies have puffed up and are set on the edges, but are still quite gooey in the middle ( they will continue to bake as they cool). Do NOT overbake! Sprinkle with sea salt.