Giant Soft Batch Peanut Butter Chocolate Chip Cookies
Its been a long time since I've had a thick and chewy cookie like this and honestly it had a lot to do with how I was baking here. This recipe is a direct copy of one I found on Pinterest, but I chose to take the advice in the recipe to modify the amount of butter and it did the trick. I'll share what I used and did exactly below, you can visit the inspiration/original post here.
Note: I live on the top of a mountain in humid Acapulco Mexico, so I reduced the butter of the original recipe down to a third of a cup as suggested and it did the trick.
Ingredients:
1/3 cup butter softened
1 cup brown sugar packed
1 large egg
2 tsp vanilla extract
1/2 cup peanut butter creamy or chunky up to you
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups of semi-sweet chocolate chips
The big secret for keeping these tall and chewy is to actually bake them in mounds, smashing them a little flatter with a spatula once they're out of the oven. The original recipe stresses this a bit for good reason, its necessary.
How It's Done:
- Cream the butter and sugar together in a large bowl. I use a hand mixer but have done this by hand.
- Add the peanut butter, then the egg and vanilla.
- In a small bowl combine the flour and baking soda and salt.
- Add the flour to the butter and sugar until just combined.
- Fold in the chocolate chips.
- Shape into 12 large mounds, leave as mounds and bake at 375 fahrenheit for about 15 minutes until a bit golden. Remove and smash the top down with a spatula. Serve immediately or cool and store.
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That's cool how you bake them in stacks then squash them. I've been chilling the dough in the fridge for a few hours to get the cookies to hold their shape, so this is a good way to save time. Thanks Lily.
Okay so to be clear you don't bake them in stacks but you bake them in mounds, that is like a ball with a flat side basically instead of smashing them before baking. They hold the shape but get golden and when they're done and out I smash the rounded tops down. I just stacked for nice photos :)
The best way to get them to hold shape is reducing butter or liquid content in general and increasing baking soda if necessary, which i do here because of the mountain.
I see. I was picturing something like a cylinder of dough on the sheet. Now I see what you're saying.
Good work.
Those look so good
They were that good, you should try making them.
I like good time
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