Hello there! I missed you guys last week! It turns out I had to take my own advice about turning your routine upside down every now and then. The day after I posted about adapting to change the partners on my case asked me to go to Los Angeles for a week for work. This gave me slight pause only because their request for a week of work in Mexico City at the exact same time last year became almost 100 days in Mexico total. Fool me once shame on you, fool me twice… but wait…Los Angeles sun versus New York winter, palm trees and lime trees versus no trees…Okay. Twist my arm. I’m in. This time I do think a week is just a week and I’m settling back into my new routine. Traveling reminds me every time that I’m a New Yorker at heart, born and raised. My roots are in that Brooklyn Bridge, my earliest memories are of climbing snow piles and changing seasons. No matter how beautiful another place is my home and heart are here.
I’m happy to be back and to be sharing these cookies with you. I looked through my archives and realized that I’ve only shared a few cookie recipes: these savory rosemary shortbread cookies, Mexican salted chocolate diablo cookies, Mexican spicy chocolate wedding cookies (polvorones), and alfajores. I thought, why not take this cookie back to the basics, but upgrade it using fine ingredients and messing with proportions? The result is a shatteringly soft cookie with just enough peanut butter to add depth and interest, but not so much that you’re overwhelmed. This strikes the perfect balance. My husband normally won’t eat anything peanut butter-y and he even made a face when he found out these were bastardized. Then he ate one, and another and asked me what I did to them to make them so good. Proportions. These will not last very long if our going rate is steady. They’re a comforting return to basics after running around, lifting heavy boxes in an office in California while wearing heels and a dress. I had to channel my inner Beyonce to try to look like a graceful lawyer while hauling boxes around like a linebacker. I have a new respect for Tina Turner and all the ladies who do anything strenuous with heels on. On the plus side, I watched Burnt on the plane with Bradley Cooper trying to become a three Michelin star restaurant and was so inspired by the visuals and all the fresh California produce I got to try out.
I hope you’re all having a good week and enjoy the simple things. They’re really what keep us grounded.
CHOCOLATE CHIP PEANUT BUTTER COOKIES
INGREDIENTS:
- 6 tbsp unsalted butter, room temperature
- a little under 1/2 cup natural peanut butter (I made mine by grinding it in a food processor)
- 1/3 cup sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 cup plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup chopped semi sweet dark chocolate (60% dark or more)
DIRECTIONS:
In a bowl, either with arm power or an electric mixer, cream the butter, peanut butter and sugar together until evenly mixed and light. Add the egg, egg yolk, and vanilla and continue mixing for about 5 minutes. In a separate bowl sift the flour, baking soda, baking powder, and salt into a large bowl and combine. Add the flour mixture to the butter mixture and mix until combined. Add the chocolate chunks and mix them in by hand.
Line a baking sheet with parchment paper. Scoop out 12 dough balls with a spoon and use your hands if you like to make them into round balls. Place them on the baking sheet. For best results wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. This will allow the gluten in the flour to relax and will give you a tender soft cookie. If you’re like me, and eat most of them right away anyway, go ahead and preheat the oven to 325F.
Make sure the cookies are spaced at least 3 inches apart to allow for them to spread. Bake for 13-16 minutes until just golden brown around the edges. They will be gooey in the middle. Allow to cool for 10 minutes on the baking sheet. Enjoy!
Glad you are back home. Saw the movie also. My husband would love these cookies. Thank you for experimenting and come up with this great recipe. I would not have thought to add an extra egg yolk. Cookies look very appetizing.
Thanks, Jovina. You’re so kind and your comments mean so much. These cookies turned out so well! I’m glad I’m back too. I hope you’re doing well! Xo
currently in our freezer we have three cookie dough balls and my husband keeps lamenting that we need to make more. for emergencies. it’s apparently reaching dire levels. i like that this recipe is small batch, because i cannot deal with a huge batch.
envious that you spent time in sunny CA!
Ohh I love that you have frozen cookie dough. I actually would eat it frozen and raw. I love it like that. Hilarious that 3 dough balls is dire….but I get it. That was actually my first visit to California and it was so nice. I did end up getting a pretty bad cold toward the end, but it was a nice reminder that it’s warm and sunny somewhere! I do small batch on purpose otherwise I would just keep eating. 🙂
I love peanut butter! Most people around me here in France dislike peanut butter for some weird reason, and believe it is one of those strange “American” bad food habits. The boyfriend will only eat them in Asian sauces, and never as a main ingredient. Maybe I could make him change his mind with cookies though! They look delicious. I don’t think Burnt is out in France yet, but it sounds like a movie I might enjoy.
I also love peanut butter, but sometimes peanut butter cookies are overwhelming. I had made chocolate chip tahini cookies the other day and thought peanut butter or almond butter would also add a nice depth to these without making them childish. That’s funny about peanut butter in France. I’m glad you’re embracing our habit. I think he’d like these cookies. I do think you’d like the movie too. There’s also a food documentary I’d like to see, I think called Food, but I haven’t gotten to it yet. I love that there’s been a revolution in food-related movies and documentaries. Hope you’re doing well. I got a bit of a cold while I was out in California and had to nurse myself back to health from hundreds of miles away. Not fun, but I’m feeling much better.
I’m sorry you got sick while travelling, that is never fun! I’m glad you feel better now. I’m not sure how Pierre would feel about peanut butter cookies, but nothing prevents me from trying. I do enjoy that there are all these fun food-movies coming out! A new Japanese movie came out recently, it is all about Dorayaki, and the entire country is raving about them now! (And I still haven’t seen it)
Ohhh that sounds excellent. I’ll see if it was released here too. Thanks for the kind words. It really is traumatic to not feel 100% when you’re away from home. Though room service is a nice perk. Still nothing beats being in your own home. I happen to like peanut butter cookies, but for some reason it seems childish to like them. What I love about these is the subtlety.
Mmmm, these cookies look so good and decadent. I love peanut butter and chocolate, and your variation sounds wonderful! I love your image of working like a linebacker in a dress and heels. 🙂 We women are versatile, aren’t we! 🙂
Ha! Thanks, Jenny. I was thinking that…as a woman it sometimes seems that on a day to day basis we have to be more versatile than men sometimes. These cookies are fab, Jenny. I do think you’d love them. Though they are decadent, there is less sugar and fat than in many of the recipes I’ve been looking at. : ) It’s always so great to hear from you. I hope you’re well.
looks amazing. i think i will try making these this weekend for the hubby who loves sweets.
Thank you Niketa! I think he’ll love them. I was eating the dough as I was putting it together and the whole deal only takes 10 minutes of active time. So worth it!
You were conspicuous by your absence and much missed.
I love peanut butter, but am not a fan of Reese’s Peanut Butter Cups. However, I’m sure your kitchen skills elevate the cookies to a level way beyond that of ordinary confectionery – your husband’s enthusiasm bears that out.
I saw Burn too – I loved the cooking and kitchen stuff but must point out that the back door of the Langham is at least half a mile from the Thames, unlike one of the final scenes in the movie 😉
You have such a careful eye, MD. Poetic license on the part of the director I guess. Thank you so much for noticing my absence last week. I’m touched. These cookies are far from Reese’s which are very very peanut buttery. My grandma actually made the peanut butter here herself using peanuts and the food processor, a method I’ve adopted so it’s no more nutty than need be, just rich and satisfying. Thanks again, MD. Be well!
Wow – I bet that’s the best peanut butter ever!
Sooo good 😉
That would make a great post …if it’s not a secret family recipe 😉
I hear you, LA v. NY – the choice is obviousssss 😀
But now how are we supposed to maintain our resolutions when you serve up sinful treats like this?
HOW Amanda!!?!
Haha warm weather all the way, D! I hear you re resolutions. One a day or a binge day… I like the phrase “if you ate it negate it” I have a whole lot of negating to do.
Welcome back to the blistering NY cold!! I think that these cookies are definitely a perfect way to make a return. I also love the addition of peanut butter ::drooling::
It is cold! Crazy. So nice to see you here, Justine! These cookies are fab warmed up and the peanut butter just adds so much depth. The best part is that they take less than 30mins from start to finish. Thanks so much for your comment!
Yes, please, on the cookies. And there are many worse places in February than LA! (Though LA has its own set of issues. I’ve always liked it in a way, but…)
Thanks, Michelle. It was a good trip and so pretty. I liked LA a lot. These cookies were a perfect welcome home treat. Xo
Yummy, Amanda. Absolute out of the question for me at the moment until bloody May but you you have made my favourite combo and I am seriously considering nibbling my screen. N xx
Haha well it’s not like I can eat these every day, but it is a great combo and I’ll save one for you until may! Be well! Xo
These are dangerous cookies, Amanda. I love the mix of chocolate and peanut butter and these would have a shelf life of 1 evening, if that. Glad to read the comment about using your Grandma’s homemade peanut butter. I make some, too, but it’s for the dog. I so rarely use it. Now, however, I have a reason to make my own batch — or at least use a bit of his before he gets to it. 🙂
Aww thank you, John! These cookies are truly fabulous. I can’t even deal with how good they are. The peanut butter is subtle and not overpowering. Ever since grandma started giving me peanut butter, I’ve gotten into making my own. Last night she told me she made almond butter, and was experimenting with walnut. She adds honey or something where it gets too dry. I’ve been experimenting with sesame seed butter and others. It’s kind of fun to find things to put them in like cookies! Thanks for your kind comment. 🙂
Mhmmm I love me some warm, soft, gooey, chocolatey cookies. I love that there’s peanut butter but it’s not completely overwhelming-ever try cookie butter? That stuff is literally addicting and I can only imagine how amazing it would taste in a chocolate chip cookie! 🙂
Thank you, Joleen! I’ve never tried cookie butter, but now I’m afraid you just turned me on to a new addiction! I want to make these cookies like every night 🙂 Thanks for your kind comment.
thank you very much.. taste sweet and very delicious.. ithink imust try this at home…
Thanks for dropping by! 🙂