It was probably six years back that I first tried my hands at baking cookies. I fell in love with these peanut butter cookies by Chef Curtis Stone on one of his cooking show. The cookies looked like they were a breeze to make. And they did turn out to be rightly so! Before that, I had never ever tried baking cookies because I was time and again given this impression, by some, that cookies were not-so-easy to bake and one needed to be a real pro in the baking department to venture the territory of baking cookies. But this simple recipe turned out to be myth buster as far as I was concerned. They turned out pretty well. Loved the salty tones of peanut butter with the chocolaty goodness. However, these cookies are apparently meant to be dessert cookies since he had served them with ice cream. So they were thick and the texture was soft, cakey and chewy; not something that was nearly close to what I would have liked it to be. So, I took the liberty of making some tweaks here and there to suit our taste. The little tinkering helped the cookies have just the right amount of crispness around the edges and soft and chewy centre…in one word, they were – perfect! They should actually come with a warning, which should read like – ‘you simply can not stop at one’!!! Therefore, it goes without saying that these cookies get polished off at the fastest pace ever in our house. I do wish to try them next time with whole meal.
Lets get on with the recipe then.
1½ C All Purpose Flour (Maida)
½ tsp Baking Soda
½ tsp Salt
½ C unsalted Butter, at room temperature
1 C natural Chunky Peanut Butter (about 9 ounces / 280 grams)
½ C Light Brown Sugar
1/2 C Caster Sugar
1 Egg yolk
1 teaspoon Vanilla Extract
5 ounces / 155 grams Semisweet Chocolate, coarsely chopped (ensure that you use the best quality chocolate)
Preheat the oven to 350°F / 180°C.
Mix the flour, baking soda, and salt in a medium bowl.
Using an electric mixer, in a large bowl, whisk together unsalted butter, peanut butter, light brown sugar, caster sugar. Beat in the egg and egg yolk along with vanilla extract until well blended.
Stir the dry ingredients into the peanut butter mixture in 2 additions.
Stir in the chopped chocolate
Scoop about one ice cream scoop (approx. 1 and a half table spoon) of dough for each cookie onto the aking sheets, spacing them 2 1/2 inches apart. (use two large sheets if possible)
(I flattened each cookie dough to about one centimeter thickness before I kept it for baking.)
Bake for about 14 minutes, or until the cookies puff and just begin to brown around the edges.
Cool the cookies on the baking sheets for 5 minutes.
Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Enjoy with your cuppa or serve with a glass of milk.
Yield – 16 cookies
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