Freezer Peanut Butter Chocolate Chip Cookies
Freezer Peanut Butter Chocolate Chip Cookies are not very sweet. A high ratio of flour along with milk and baking powder keep them soft, so these are not sweet and crumbly.
Servings 48
Cost 5
Ingredients
- ⅓ cup unsalted butter softened (70 grams)
- ½ cup crunchy peanut butter (128 grams)
- ¾ cup firmly packed dark brown sugar (150 grams)
- 1 large egg
- ⅓ cup milk
- ½ teaspoon vanilla extract
- ¼ teaspoon plus a big pinch of salt
- 2 teaspoons baking powder
- 2 ¼ cups all purpose unbleached flour (290 grams)
- 1 cup semi-sweet or dark chocolate morsels or use more if desired
Instructions
- Beat the butter, peanut butter and brown sugar together until light and creamy.
- Beat in the egg and milk. Scrape sides of bowl and beat in vanilla and salt. Stir in the baking powder, making sure there are no lumps and that it’s evenly distributed, then add the flour and stir until it’s fully blended. If the dough is too soft to shape, chill for 1 hour.
- Dump the dough onto a big sheet of waxed paper or non-stick foil, divide into two sections, and shape each section into an 8 inch log. Wrap the logs individually in waxed paper and freeze overnight.
- When ready to bake, preheat oven to 350 degrees F. Slice the dough into ¼ inch thick slices and place slices on ungreased cookie sheets. Bake at 350 F. for 12-14 minutes. Let stand one minute on cookie sheets, then remove from wire racks to cool completely.