I love peanut butter, so rich and delicious, but I have never liked peanut butter cookies. The traditional American peanut butter cookie is too sweet for me, and doesn’t taste rich like peanut butter. So I started altering the recipe until I came up with a delicious, shortbread-rich cookie that suits my taste.
Peanut Butter Chocolate Chip Cookies
1/2 cup (120 ml) butter and/or shortening
1/3 cup (80 ml) white sugar
1/2 cup (120 ml) brown sugar
3/4 cup (180 ml) pure peanut butter (not the kind with added fat or shortening)
3/4 cup (180 ml) white flour
3/4 cup (180 ml) whole wheat flour
1 teaspoon (5 ml) baking soda
salt to taste
5 to 7 ounces (140 to 200 grams) of chocolate chips or chunks.
Preheat oven to 375 F (190 C).
Cream shortening or butter and sugars together until smooth. Add egg and beat well. Stir in peanut butter.
Stir the two flours, soda, and salt together in a separate bowl, then add them to the wet ingredients and mix well. Add chocolate chunks and distribute evenly through the dough.
Form dough into 1-inch (2.5-cm) balls and place on an ungreased cookie sheet. Flatten each ball with a fork.
Bake at 375 F (190 C) until done.
Makes 5 dozen cookies.
It’s a variation on the classic Better Homes and Gardens Cookbook’s Criss-Cross Peanut Butter Cookie recipe. Basically I reduced the sugar, increased the peanut butter, left out the vanilla (which tastes weird with peanut butter IMO), replaced half the white flour with whole wheat, and added chocolate chips or a chopped up chocolate bar.
I prefer the hearty, salty taste of Hershey’s chocolate in this recipe. If you can’t find Hershey’s chocolate chips for sale, I’ve found that chilling a Hershey bar and then chopping it into small chunks works very well. I’m sure any not-too-soft chocolate bar, or whatever chocolate morsels you like the taste of, would work fine.
I also cut the recipe in half, because I don’t need 10 dozen cookies, but it scales up perfectly if you want to double or triple it.