Features, Miscellaneous

Big Bakery-Style Peanut Butter Chunk Cookies

By Alexandra Wenger ‘21, Features Editor

I am going to begin this school year with a recipe that will surely exclude at least a small fraction of the Heschel population: peanut butter cookies. I found it this summer on my favorite baking blog, Sally’s Baking Addiction, and it has been a family favorite ever since. There is a lot of peanut butter in this recipe (I ended up using an entire jar), so beware if you suffer from a peanut allergy! It’s quick and easy, and I was even able to make it without a KitchenAid mixer when mine was broken! The recipe is perfect as written, but because I love M&M’s I replaced ½ cup chocolate chips with ½ cup M&M’s. I altered the following recipe accordingly.

Ingredients:

2 and ½ cups all-purpose

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

¾ cup packed light brown sugar

2 large eggs, at room temperature

2 cups creamy peanut butter

1 and ½ teaspoons pure vanilla extract

1 cup semi-sweet chocolate chips

½ cup M&M’s

Optional: ½ cup finely chopped peanuts

Optional: ½ cup granulated sugar for rolling

Directions:

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside. Using a hand mixer, stand mixer with the paddle attachment, or some very strong hands, cream the butter and sugars on medium speed until smooth. Add the eggs and beat on high until combined. Scrape the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then mix on high until combined. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the chocolate chips and peanuts. The dough will be thick and soft. Chill the dough for an hour. Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper and set aside. Roll cookie dough into large balls, about 3 tablespoons, and then roll them in granulated sugar. Place 8 balls per sheet and gently press down on each to slightly flatten. Bake for 14-15 minutes until lightly browned on the sides. The centers will look soft when you remove them from the oven. If they’re still a little puffy, you can gently press down on the warm cookies with the back of a spoon. Let cool.

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