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Peanut-Butter Chocolate-Chunk Drop Cookies
Recipe Summary
Yield: Makes 14 cookies
Ingredients
Ingredient Checklist
1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup tightly packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces semisweet chocolate, coarsely chopped
Gallery
Peanut-Butter Chocolate-Chunk Drop Cookies
Recipe Summary
Yield: Makes 14 cookies
Gallery
Peanut-Butter Chocolate-Chunk Drop Cookies
Peanut-Butter Chocolate-Chunk Drop Cookies
Peanut-Butter Chocolate-Chunk Drop Cookies
Recipe Summary
Yield: Makes 14 cookies
Recipe Summary
Yield: Makes 14 cookies
Yield: Makes 14 cookies
Makes 14 cookies
Ingredients
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup tightly packed dark-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 6 ounces semisweet chocolate, coarsely chopped
Directions
Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.
Using a 1 1/2-ounce ice-cream scoop, form cookies, and place on a baking sheet lined with a Silpat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.
Reviews (6)
Add Rating & Review
20 Ratings
5 star values:
11
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
Reviews (6)
Add Rating & Review
20 Ratings
5 star values:
11
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
20 Ratings
5 star values:
11
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
11
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
20 Ratings
5 star values:
11
4 star values:
5
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 11
- 4 star values:
- 5
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/18/2013
These recipe is fantastic! I quite literally just made these cookies and had one warm- they are phenomenal! I followed the recipe to the word, but used a fan assisted oven and took the temperature 20 degrees lower. I agree with the other reviewers that they could do with more salt in the recipe. I will make these again and will be using some salt to make them pop!
Martha Stewart Member
Rating: Unrated
02/19/2009
These were great! A change I did make was that I used standard chocolate chips and did not make them large.
Martha Stewart Member
Rating: Unrated
12/07/2008
I used Valrhona 73% and some El Rey chunked with a knife. Next time I might invest in a chocolate tool for chipping. If you use natural/organic peanut butter it tends to be low in salt, so I suggest adding 1/2-1 tsp. of Himalaya sea salt for the sweet salty balance that is so good with nice chocolate! I put my batter in the fridge for 24-36 hours before baking and the cookies were extra flavorful. See NYTimes article: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2
Martha Stewart Member
Rating: Unrated
10/23/2008
Terrible cookies - need some salt in the recipe and don't cook them over 12 min
Martha Stewart Member
Rating: Unrated
02/20/2008
This is a very simple, but delicious recipe!
Martha Stewart Member
Rating: Unrated
12/15/2007
Martha,Martha,Martha, what shall I say????????..I am one of the Arab World viewers to your extraodinary programme.....
My sister has signed in your web sight,she is a clothes designer,and she adores you....to the extreme.
Your recipes are always great,may God bless you dear.
I wish that I can be one of you all-the-time fans..
Rabab Abu Moalish/Jordan
Martha Stewart Member
Rating: 5 stars
09/18/2013
These recipe is fantastic! I quite literally just made these cookies and had one warm- they are phenomenal! I followed the recipe to the word, but used a fan assisted oven and took the temperature 20 degrees lower. I agree with the other reviewers that they could do with more salt in the recipe. I will make these again and will be using some salt to make them pop!
Rating: 5 stars
Rating: Unrated
02/19/2009
These were great! A change I did make was that I used standard chocolate chips and did not make them large.
Rating: Unrated
Rating: Unrated
12/07/2008
I used Valrhona 73% and some El Rey chunked with a knife. Next time I might invest in a chocolate tool for chipping. If you use natural/organic peanut butter it tends to be low in salt, so I suggest adding 1/2-1 tsp. of Himalaya sea salt for the sweet salty balance that is so good with nice chocolate! I put my batter in the fridge for 24-36 hours before baking and the cookies were extra flavorful. See NYTimes article: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2
Rating: Unrated
10/23/2008
Terrible cookies - need some salt in the recipe and don't cook them over 12 min
Rating: Unrated
02/20/2008
This is a very simple, but delicious recipe!
Rating: Unrated
12/15/2007
Martha,Martha,Martha, what shall I say????????..I am one of the Arab World viewers to your extraodinary programme.....
My sister has signed in your web sight,she is a clothes designer,and she adores you....to the extreme.
Your recipes are always great,may God bless you dear.
I wish that I can be one of you all-the-time fans..
Rabab Abu Moalish/Jordan
All Reviews for Peanut-Butter Chocolate-Chunk Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Butter Chocolate-Chunk Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
