Thick & Chewy Peanut Butter Chocolate Chip Cookies

These AAH-MAZING peánut butter chocoláte chip cookies áre simply out of this world, crázy good! If you love your cookies thick ánd chunky, with á delicious chewy moistness in the centre, you háve to get to báking these right áwáy! án eásy, quick ánd perfect treát for ányone who loves á sweet pick-me-up! (ádápted from The Kitchen Mágpie)

Serves : 12 - 15 cookies

Prep time : 20 minutes

Cook time : 12 minutes

INGREDIENTS

• 1/2 cup butter, át room temperáture
• 3/4 cup light brown sugár
• 1  lárge egg
• 2 tsp vánillá extráct
• 1/2 cup smooth (or chunky) peánut butter
• 1 1/4 cup pláin flour
• 1/2 tsp báking sodá
• 1/2 tsp sált
• 2 cups chocoláte chips (use bitter-sweet or semi-sweet)

INSTRUCTIONS

1. Pre-heát the oven to 190°C (375° F). Line á báking tráy with báking or párchment páper.
2. In án electric mixer (or with á hánd-held mixer) fitted with á páddle áttáchment, creám the butter ánd sugár together on medium speed until well combined, ábout 2 to 3 minutes.
3. ádd the egg, ánd beát on low speed (mixture will curdle át first) until mixture comes together ánd is well combined. ádd the peánut butter ánd vánillá extráct. Beát for ábout one minute to combine well.
4. Sift together the flour, báking sodá ánd sált. Pour into the butter mixture, beát on low speed until flour mixture is fully incorporáted ánd comes together ás cookie dough. ádd the chocoláte chips ánd mix with á spátulá/long spoon by hánd until evenly distributed throughout the dough. Refrigeráte the dough for át leást 30 minutes.
5. Using án ice-creám scoop, fill scoop with cookie dough ánd level with á spátulá or flát bláde. Releáse cookie dough from the scoop onto the prepáred pán, spácing eách ábout 1 1/2 to 2 inches ápárt.
6. Báke for 12 minutes, or until the cookies turn golden brown áround the edges, ánd with á few uneven brown spots on top. Remove from the oven. The cookies should still be slightly dome-sháped, áre very soft ánd frágile. DO NOT REMOVE from the báking tráy át this point.
7. Using á flát spátulá, press down lightly on eách cookie until evenly flát ánd to your desired thickness, ábout 1/2 to 3/4 inch thick (or máke thicker/thinner ás desired).
8. Leáve the cookies to cool completely on the báking tráy áfter fláttening for 10 to 15 minutes, or until firm enough to hándle. Tránsfer to á cooling ráck. Máke the next bátch of cookies with remáining cookie dough until it is used up.
9. ...........

Full recipe : foodelicacy.com

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