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Bringing Home the Bakin'

bake my cake and eat it, too

These cookies truly define the phrase “on a whim.”  Last night, around 8 o’clock, I decided I wanted to bake.  With no ideas in mind, I baked the first recipe that was suggested to me: peanut butter chocolate chip cookies.  Why though?  For my entire life, so far, I’ve NEVER enjoyed the combination of peanut butter and chocolate.  My friends make fun of me all the time for not liking the beloved Reese’s peanut butter cups, or drooling over the said combination, but I’ve gotten over my unique palate.  Regardless, I went with the suggestion, baked the first recipe I encountered, and was surprisingly met with luck, and lots of it.  Not only did the recipe work, but also it was delicious (apparently).  Different from an average peanut butter chocolate chip cookie, these have chopped up Butterfinger in them as well, making these cookies one of the most novel things I’ve ever made.  Take a look!

Chocolate-Chip Peanut Butter Cookies

Bon Appetit Test Kitchen


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup natural no-stir crunchy (or chunky) peanut butter
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup plus 1/4 cup sugar
  • 1/3 cup (packed) golden brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup bittersweet or semisweet chocolate chips
  • 1 2.1-ounce Butterfinger candy bar, chopped (scant 1/2 cup)
  • Directions:

    Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat peanut butter, butter, 1/3 cup sugar, and brown sugar in large bowl until smooth. Beat in egg and vanilla extract, then flour mixture (dough will look crumbly). Stir in bittersweet chocolate chips and chopped Butterfinger candy.

    Place remaining 1/4 cup sugar in small bowl. Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls. Roll balls in sugar and place on prepared baking sheets, spacing 1 inch apart. Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.

    Bake cookies until edges are golden brown, 15 to 16 minutes, reversing sheets halfway through cooking time for even baking. Transfer parchment paper with cookies to rack and cool.


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