What you will need:
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
Steps to yummy goodness:
1. In a mixing bowl combine peanut butter, brown sugar, egg, vanilla, and beat/mix until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
2. Add the baking soda and beat to incorporate.
3. Add the chocolate and mix to just incorporate; don’t overmix or the nice chocolate chunks will break down.
5. When ready to bake preheat oven to 350F, line a baking sheet with Silpat (silicone baking mat), parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) 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. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with soft centers.
6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
.: Side Notes :.
If you don’t want to chop up some chocolate feel free to use 1 cup semi-sweet chocolate chips.
Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading. So perhaps use a little less with this recipe.
Baked cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months