Peanut Butter and Chocolate Chip Cookies

I know it's been a while since my last post but I was very busy cramming for tests. Sorry for that. I am know enjoying my break and I wanted to share you my new and final version of "Peanut Butter Cookies" recipe. 

I love baking and one of my favorite is baking cookies. The first cookie I baked was Nestle's Toll House Chocolate Chip Cookies which is awesome but I was a little bit bored of the same flavour so I decided to give this recipe a try. Normally, I don't like to use peanut butter because as you know it is not very healthy. But as I said, I was bored baking the same cookies every time. So I went online and found a classic Peanut Butter Cookie Recipe. I've been adding, removing and changing the amounts of the ingredients and here is the final version:





Ingredients: 
3/4 cup (170 g.) butter, room temperature
1/2 cup brown sugar
1/2 cup granulated white sugar
1 egg
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup peanut butter, preferably smooth
2 cups all purpose flour
1/4 teaspoon salt (if the butter is salted, do not add it)
1/2 cup chocolate chips (or chopped peanuts)





Directions:

1. Preheat the oven to 180 degrees C. Line parchment paper on the tray that you are going to bake the cookies. 
2. In a large bowl beat the butter and the sugars until well combined, about 2-3 minutes. Do not underestimate this step. It is highly important for the cookies to be fluffy and soft. (Preferably use an electric mixer)
3. Beat in the peanut butter to the butter mixture. Add the egg and the vanilla and mix well. 
4. In a separate bowl combine the flour, baking soda and the salt. Give it a whisk and then add this dry mixture to the peanut mixture. Combine them well. 
5. Using a spatula, fold in the chocolate chips (or the chopped peanuts). Cover the bowl with a stretch wrap. Refrigerate the cookie dough for about 30-40 minutes, so that you can give the shape easily. 
6. Roll the batter into 2 cm balls and out them on to the tray. Using a fork, make a crisscross pattern. 
7. Bake the cookies for about 10-13 minutes, until the edges are golden brown. If you like your cookie more crunchy, bake 2 minutes more. This process is a little bit painful because the smell in the kitchen will be hard to resist :). When done, remove from the oven and transfer them to a wire rack to let them cool. 
8. Your cookies can be stored for a week but I don't think that it would last that much. 

Enjoy :)