Big Chocolate Peanut Butter Chip Cookies

5 Jun

When I was a kid, I got in trouble for putting my feet up on my chair at the kitchen table. Everyone corrected me for it. It’s like all the adults in my life had it in for me just because of this one little habit. Here’s how it normally went.

Begin scene.

Mother/Father/Grandparent: “Adrianne.” (Serious tone.)
Me: “What?” (Innocently.)
Mother/Father/Grandparent: “Put your feet down when you’re sitting at the table. You cannot sit like that when you’re grown up.” (Sternly.)
Me: Slowly put feet down like a proper lady. Thirty seconds pass. Slowly put feet back up like a comfortable, hunched-over little monkey.

Repeat scene.

That was a habit that I just couldn’t seem to break. One of the first ways I celebrated my freedom when I lived on my own was putting my feet up on my chair in the comfort of my own apartment. No one corrected or reprimanded me or told me I was acting like a child. It was awesome.

I also ate too many cookies as a child. That’s not a habit I’m willing to break as a grown-up, either. Children sometimes have it right.

Here’s a recipe for one of my favorite cookies since I was a kid. These chocolate cookies are huge, chewy, and full of peanut butter chips. Because they’re so big, no need to feel guilty for eating too many. You’ll probably start feeling full after one.

Cream together butter and sugar until very light and fluffy.

Add eggs and vanilla, beating well after each addition.

Add the dry mixture to the creamed one, mixing gently by hand until combined.

Add in those peanut butter chips.

Form dough balls the size of golf balls.

Bake 16-18 minutes until puffed and cracked on top.

A close-up…mmmmm.

Big Chocolate Peanut Butter Cookies

Makes about 2 1/2 dozen big cookies


2 cups (10 oz.) unbleached, all-purpose flour
3/4 cup cocoa
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks (1 1/4 cups) butter, room temperature
2 cups sugar
2 eggs, room temperature
2 teaspoons vanilla
1 2/3 cups (10 oz.) peanut butter chips


Stir together flour, cocoa, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating for 30 seconds after each addition. Add vanilla and mix until combined.

Add dry mixture to creamed mixture all at once, and mix by hand just until combined. Fold in peanut butter chips and distribute evenly throughout dough.

Place a piece of plastic wrap directly on dough, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat. Using an ice-cream scoop, form dough into large, round balls, about the size of golf balls.

Bake for 16-18 minutes until puffy and cracked on top, and let cool for 5 minutes on the pan before removing to a wire rack to cool completely.

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