Peanut Butter Chocolate Chip Cookies

These cookies are so fantastically addicting! I made two platters for two different parties and they were gone so fast. I think my hungry hubby was a bit sad I didn’t save many for us to keep at home, but I think it’s a good thing since any cookie will power I might have had would have gone out the window with these babies.

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Peanut Butter Chocolate Chip Cookies

Makes 2 1/2 dozen

Recipe courtesy Joy the Baker

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Pinch nutmeg
2 sticks unsalted butter, room temperature
1 cup creamy peanut butter (I used all-natural smooth since it was all I had and it worked great)
1 cup light brown sugar
3/4 cup sugar
2 larges eggs
1 1/2 cups semisweet chocolate chips
1/2 cup sugar, for rolling cookies

Position the racks to divide the oven into thirds and preheat to 350 degrees F . Line two baking sheets with parchment paper.

Whisk flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.

Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them. Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.

Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

These are so good I think they deserve another looksie!

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~ by spontaneoustruth on September 13, 2009.

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