Fat and crumbly chocolate chip peanut butter cookies similar to the ones that used to be served in school cafeterias.
Keyword school cafeteria
Prep Time 10minutes
Cook Time 10minutes
Dough Chilling Time Optional 2hours
Total Time 2hours20minutes
1 1/2cupsall-purpose flour, weigh OR sift before measuring(210 grams for butter version, 200 grams for shortening version)
1 teaspoonbaking soda
2sticksunsalted butter (softened) OR 1/2 cup shortening(230 grams butter 100 grams shortening)**
1/2cupcreamy peanut butter(130 grams)
1/2cupbrown sugar(100 grams)
2cupssemisweet chocolate chips
1/2cuppeanut butter chipsoptional
sea salt and coarse sugargarnish
Preheat oven to 375 degrees F. or skip this if you plan to chill the dough. I recommend chilling the dough.
In a bowl, mix together the flour, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter, peanut butter, both sugars until creamy.
Stir in the egg and vanilla. When fully blended, stir in the flour mixture, followed by the chips.
Using a rounded tablespoon or a medium size cookie scoop, drop onto the parchment paper covered baking sheets or better yet, put them on a plate lined with plastic wrap and chill the dough balls for a few hours until ready to bake (or just bake one "can;'t wait cookie" and chill the rest of the dough for later.
Bake one sheet at a time for 10 to 12 minutes (check at 8 if you made your cookies smaller or if your oven runs hot).
Let the cookies cool and serve.
There's a big difference in the amount of shortening vs. butter. If you use shortening, 1/2 cup will work fine. If you use butter, you can use double the amount and get really rich, crumbly, cookies.