Peanut Butter Chocolate Chunk Cookies

Every now and then I actually try out a recipe from one of the Family Circle magazines I have stacked in a basket in our office. The piles of print whose dog-eared pages seem to laugh at my lack of initiative...

If I said I don't try new recipes because I'm trying to avoid having baked goods in the house, would you believe me? Hmmm.....didn't think so! It just always seems like I don't have the right ingredients in the house when I am flipping through a new magazine, and then it ends up sadly forgotten about. I'm determined to change my ways! And this recipe is my first shot at it.

Peanut Butter Chocolate Chunk Cookies

Makes about 2 -1/2 dozen
Ingredients:

2 cups all-purpose flour

1 tsp. baking soda 1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup creamy p.b

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

1 bag (11.5 oz) chocolate chunks

1. Heat oven to 375 degrees. In a medium-size bowl, whisk together flour, baking soda, and salt. Set aside.


2. In large bowl, beat together butter and peanut-butter with an electric mixer until smooth. Beat in both kinds of sugar until pale-colored. Add eggs and vanilla, beating until smooth. On low speed, beat in flour mixture just until combined, or, alternately, stir in by hand. Add chocolate chunks and stir until evenly distributed.


3. Using a small scoop, form mounds of cookie dough on a large cookie sheet (about 12). Press down with a fork in a crosshatch pattern. Bake at 375 degrees for 15 minutes or until browned. Cool on wire rack; repeat with all dough.

Here's the finished product:

End result? A really yummy cookie! My oven is always about 25 degrees hotter than the dial is set at, so I'll admit that a few of these babies got a little scorched on the bottom. But the ones that I pulled out at the right time were super soft, peanut-butter, ooey-gooey chocolate yumminess!

Taken From Family Circle Magazine, July 2011