Soft Peanut Butter Chocolate Chip Cookies

I used a meat tenderizer to get the neat shape on top. Use a fork, crossed hatched, for a more traditional look.

If you asked I’d tell you I’m totally team cake, over team cookie, but truth is, I love a good cookie. They are easy to share and easy to eat. :) These hit the spot.

 Soft Peanut Butter Chocolate Chip Cookies

Peanut butter cookie dough with chips added, rolled  in granulated sugar then smooched down with a meat tenderizer. 

1 ½ cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup of butter room temperature

3/4 cup brown sugar

¼ cup granulated sugar, extra to roll the dough balls in

3/4 cup crunchy peanut butter

1 large egg

1 and 1/2 teaspoons vanilla

1 ½ cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

12 ounces  semi-sweet chocolate chips

Preheat the oven 350 degrees Fahrenheit.

Combine the flour baking soda and salt in a bowl then set aside.

In a bowl of a stand mixer cream the butter and sugars together. Once smooth add the peanut butter and mix to combine. Scrape the sides of the bowl then add the egg and vanilla. stir to combine. Into the peanut butter mixture add the flour mixture make sure everything is well incorporated but do not overmix, about 4 minutes. Add the chocolate chips last. Mix until they are evenly distributed in the dough. 

Using a cookie scoop or a tablespoon make 36 balls of dough. roll each ball into a smooth sphere then roll those cookie balls in a bowl filled with granulated sugar.  Be sure to cover all sides of the ball. 

Space on a cookie sheet about 15 per tray and either using a fork, or a meat tenderizer, or a potato masher push down the cookies. If your tool sticks to the dough dip in the granulated sugar before pressing into the cookie. 

Bakes for 12 minutes. Cool on a wire rack for 10-15 minutes before eating.