The PB3C: Peanut Butter Chocolate (Potato) Chip Cookie
Check out the first recipe post for Digital Sous! As this is a test, feel free to comment on the recipe format, or some other problem you are having with the recipe!
This recipe is one of the easiest cookie recipes because it does not require an electric mixer. One of my pet peeves with peanut butter cookies is them being too dry, and this recipe uses some tricks to make a chewy cookie; liquid fats and invert sugars like molasses.
You only need: two bowls, a saucepan, a whisk, and a spatula for this recipe. I will also list the ingredients for this recipe separated into bowl 1, bowl 2, and mix in ingredients for easier mixing.
*NOTE: the butter in this recipe is browned in a pan on the stove so measure this last and into the pan, not with the rest of the liquid ingredients. This is listed in the recipe but I thought an early warning would be nice for any excited readers :).
Bowl #1
1C (5oz) AP Flour
½ t Kosher Salt
1 t Baking Soda
Bowl #2
8 T unsalted butter, melted and browned separately
¾ C Dark Brown Sugar
¼ C Granulated Sugar
1 ¼ C Creamy Peanut Butter
1 Whole Egg + 1 Egg yolk
1 t Vanilla Extract
½ t Coffee Extract
2 T Molasses
Mix-Ins:
While this is a great regular peanut butter cookie recipe, to make it a PB3C (aka my new favorite cookie) I add 3 C of potato Chips (I prefer Ruffles) and 2 C of Mini Chocolate chips. Mini chips are the only chocolate chips allowed in my cookies because the smaller chips=more chocolate!
Let’s get to it:
1. Preheat the oven to 350F (176C).
2. Whisk the flour, salt, and baking soda together in bowl 1.
3. Add the unsalted butter to a saucepan over medium heat to melt. Once the butter has melted, you CANNOT WALK AWAY FROM THE PAN.
4. As the butter starts to bubble, swirl the butter in the pan to see the bottom of the pan where the browned butter fat will settle. Once you see this brown color, pour the butter into the second bowl (the butter should also smell nutty when browned, but if you make cookies when you are sick like me, this tip is not always helpful)
5. Add the rest of the wet ingredients to the browned butter. Whisk vigorously to combine, until the mix is a plywood-esque color.
6. Use a spatula to stir the dry ingredients into the wet. When the dough has formed, and there are still streaks of flour in the dough, you can now add any preferred mix-ins (or the best mix-ins like chocolate and chips).
7. Once the dough has formed and the mix-ins have been distributed, wrap the dough in plastic wrap and refrigerate at least 1 hour, or overnight (with some small cookie dough snacks).
8. Use an ice cream scoop to portion the cookies onto a parchment lined cookie sheet. Dampen your hands (not wet) and flatten the scoops of cookie dough to about the thickness of a good burger patty.
9. Bake in the preheated oven for about 20 minutes. Take the cookies out to rotate after 10 minute