mentioned before, I love, love, LOVE peanut butter and chocolate together, so I decided to go ahead and add some peanut butter to these cookies. I don't think I'm experienced or seasoned enough a baker to take the liberties I took with this recipe, but I'll give it to you anyway and then tell you what I should have done differently or will do differently next time! : ) I adapted this recipe from Averie over at Averie Cooks!
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg, at room temperature
- 1 cup brown sugar, packed (I had dark brown, so that's what I used.)
- 1/3 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt, optional and to taste
- 1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 and grease a 12-count standard-sized muffin pan; set aside.
Bake for 9 to 11 minutes, or just until tops have set and are golden. Don't overbake--cups will firm up more as they cool. Allow cookies to cool in pan for at least 15-20 minutes before removing them.
Remove and serve immediately. I was feeling indulgent, so I added some whipped cream for fun and for the photo shoot ; ) Store leftovers for up to 5 days in an airtight container at room temperature--or freeze them for a quick and easy dessert!
These cookies are rich and very sweet, thanks to the dark brown sugar and abundance of butter. Next time, I may use a combination of white and light brown sugar--maybe something like 3/4 cup light brown and 1/4 cup white sugar. If I make them using only dark brown sugar, I think 3/4 cup would be plenty.
Additionally, I would probably use 1/3 cup of butter instead of an entire stick, as the addition of creamy peanut butter contributed moistness and richness to these cookies.