Peanut butter and chocolate are really match made in heaven. Sweet decadent chocolate and creamy, salty peanut butter an ideal duo of flavors. And combined together in a cookie form they make for one irresistible and phenomenally delicious treat.
Everyone loves them, kids and adults, there is nothing better than a warm cookie, straight out of the oven, with melty chocolate chips and rich, smooth peanut butter dunked in a glass of cold milk.
I think those cookies are not just about amazing flavor combination but texture as well. I found that under baking them a little bit makes for the best, chewy, soft, pillow like most perfect cookie. It only take between 10-12 minutes and I get them out of the oven as soon as they get golden around the edges. I also find that using smooth peanut butter gives the best results unless you want pieces of crunchy peanuts in your cookies. I also recommend to chill the dough in the fridge for an hour before baking for the fluffy, thick cookies, not flat pancakes.
Making peanut butter chocolate chip cookies is a breeze, with just a handful of ingredients that are already in your fridge and pantry. The recipe is a foolproof and has been perfected to guarantee the best possible cookie. They are extraordinary when they are still warm and freshly baked, melting in your mouth. Sweet, chocolatey, with a savory peanut butter undertones they are pieces of art of their own and will please the palettes of even the pickiest cookie eaters. They can stay in an air tight container for up to 3 days or a week in a fridge, if they last that long of course.