Judy's Peanut Butter Chocolate Chip Cookies
Peanut butter cookies with some interesting ingredients including Creme De Cacao and cinnamon.
Servings 14 very large or 24 medium size
Cost 5
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ½ cup light brown sugar or bump it up to ¾ cup (100 to 150 grams)
- ¾ cup smooth peanut butter
- 1 large egg
- 1 large yolk
- 1 tablespoon strong coffee or Creme De Cacao
- ¾ tsp. pure vanilla extract
- ½ tsp. cream of tartar
- ¼ tsp. salt generous
- ½ tsp. baking soda
- ¾ tsp. cinnamon
- 1 cup + 2 Tbsp. all-purpose flour (140 grams)
- ½ cup chocolate chips, milk or dark or whatever you have
- ½ cup peanut butter chips or use chopped up Reese's cups (freeze before adding to the dough).
- ½ cup regular or honey roasted peanuts. chopped
Instructions
- Mix together butter, brown sugar and peanut butter – don’t over-mix. Just stir enough to combine.
- Add eggs, coffee or Creme de Cacao and vanilla; stir well. Add the cream of tartar, salt, baking soda, and cinnamon and stir until well distributed. Add the flour and stir just until mixed. Stir in the chips and peanuts (or peanut butter cup pieces.
- Cover and refrigerate 2 hours or more – overnight is best.
- When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper. Scoop about 2 Tbsp. dough onto cookie sheets, leaving 3-4 inches between cookies. Dough should be like a golf ball, but don't make it smooth. You can also just use a large cookie scoop or for slightly smaller cookies, a medium cookie scoop.
- Bake for 10 minutes. Pull pan from the oven and rap it against the counter. Put the cookies pan in and bake for another minute or two or until they appear set. Let cookies cool on baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. They are very soft when they first come out of the oven, so don't try to move them until they've cooled 5 minutes.
- Makes about 14 cookies large cookies or 24 smaller ones.
Notes
**Judy uses ¾ cup