Over the summer season, once we have been visiting my dad and mom in South Carolina, their neighbors dropped off a freshly baked batch of those cookies. They have been the tiniest bit underdone, so that they have been really excellent to position in a bowl and add a scoop of vanilla ice cream on high.
I’ve since tweaked the recipe a bit to make it a fluffier, extra “basic” cookie, and you could find that under.
Chocolate & Peanut Butter Chip Cookies
yields approx 24-30 cookies, relying on the dimensions of your cookie scoop!
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs, room temperature
2 tsp vanilla
1 tsp baking soda dissolved in 2 tsp sizzling water
1/2 tsp salt
1 scant tsp corn starch
3 cups all function flour
1 cup chocolate chips (I want semi-sweet)
1/2 cup peanut butter chips (you could possibly additionally sub butterscotch chips in right here, or white chocolate)
Preheat oven to 325 levels.
Cream butter and sugars till fluffy and nicely mixed. Add eggs and vanilla, beat. Add corn starch and the baking soda that has been dissolved in sizzling water, beat. Add salt and slowly combine flour, mixing when you add. Stir in baking chips. In case you are a peanut butter lover, you could possibly actually make the ratio half and half, however I like extra chocolate chips than peanut butter, which is why I did extra chocolate chips!
Cowl and refrigerate for at the least 2 hours, and as much as 24 hours. Whenever you’re able to bake, permit the cookie dough to heat up a bit at room temperature, often about 45 minutes to an hour.
Using a cookie scoop, place on parchment paper or a silicone sheet on a sheet pan. Bake for 12 minutes at 325 levels, solely taking the cookies out of the oven when they’re barely brown across the edges.
Enable to cook dinner, then take pleasure in! The combination of peanut butter chips and chocolate chips makes them mouthwateringly good!