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Peanut Butter Chocolate Chunk Cookies

By
Christine Wisnieski (CC-BY)
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped into chunks

Instructions

  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated.
  2. Add the baking soda and beat to incorporate. Add the chocolate chunks and beat to incorporate; don’t overmix or the chocolate chunks will break down.
  3. Using a medium 2-inch cookie scoop, form two-tablespoon sized mounds.
  4. Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350 degrees F and line a baking sheet with a non-stick baking mat, or spray with cooking spray.
  6. Place mounds on baking sheet, spaced at least 2 inches apart and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.

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(Makes 16 cookies)

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