Coffee House Chocolate Chip Peanut Butter Cookies

Chocolate Peanut Butter pic2

Whether it is homemade, store bought, or gourmet, we all have a chocolate chip cookie we love. Nowadays chocolate chip cookies come in many different styles and tastes, from whole wheat, gluten free, artisan to rustic, traditional, gooey, or crunchy. You will have to pay $3.99 for 1 chocolate chip cookie from a pastry bakery, or $3.99 for a dozen from a local supermarket.

One of the reasons people love coffee house cookies is because they are bigger, thicker, and have more flavors. Often there is a long line of people waiting outside of an aromatic bakery store at the mall around holidays. Evidently it is a favorite treat people can afford.

Our own version of bakery style chocolate chip cookies create just the right balance of sweet and richness. And it is not time-consuming or technical. The brown sugar gives the chocolate chip cookies a rich, caramelized flavor. The creamy, nutty, buttery peanut butter achieved the delicious end results, you taste more than just “sugar.”

 

Coffee House Chocolate Chip Peanut Butter Cookies

Preheat oven to 350 degrees F.  Cook time:  14 minutes on nonstick cookie sheet.

In a bowl, whisk together all-purpose flour, baking soda and salt. Set aside.

Use a stand mixer or hand mixer, beat together butter, brown sugar and white sugar until combined. Add the egg, beat and scrape down the sides of the bowl to fully incorporate. One at a time, mix in peanut butter, canola oil, then vanilla extract. Beat until creamy and fluffy. Add flour mixture 1/2 at a time, beat until just combined. Finished by adding chocolate chips, mix with dough.

Chocolate Peanut Butter pic4

Chocolate Peanut Butter pic5

Use an ice cream scoop to scoop cookies. Roll the rounded portion of the dough into the sugar before placing it on the ungreased baking sheet, sugar side up, 8 cookies per baking. Use the bottom of a fork to press and flatten the dough, making crisscross patterns. Bake for 14 minutes until golden and the edges a little brown. Allow cookies to stay in the pan for 2 minutes before putting them on a  cooling rack. Let cool completely before serving. Store in an airtight container for up to 4 days. We love bakery style chocolate chip peanut butter cookies. They are big and fun to serve with milk or coffee.

 We love to serve these big cookies on holidays.
We love to serve these big cookies on holidays.

 

Print recipe:

Coffee House Chocolate Chip Peanut Butter Cookies

  • Servings: 16 big cookies | Recipe by Leslie at Soups Ahoy
  • Print

Chocolate Peanut Butter pic8 print

Ingredients and Instructions

1 1/2 cups all-purpose unbleached flour, no skimping
1 teaspoon baking soda, 1/4 teaspoon regular salt
6 tablespoons butter, room temperature
1/2 cup dark brown sugar, 1/3 cup regular white sugar
1 large egg, room temperature
1/2 cup creamy peanut butter, 1/4 cup canola oil
1 teaspoon pure vanilla extract, 3 tablespoons sugar in small bowl for rolling
1 (4 oz) bar Ghirardelli 60% Cacao Bittersweet Chocolate, chopped into small pieces

Preheat oven to 350 degrees F.  Cook time:  14 minutes on nonstick cookie sheet.

In a bowl, whisk together all-purpose flour, baking soda and salt. Set aside.

Use a stand mixer or hand mixer, beat together butter, brown sugar and white sugar until combined. Add the egg, beat and scrape down the sides of the bowl to fully incorporate. One at a time, mix in peanut butter, canola oil, then vanilla extract. Beat until creamy and fluffy. Add flour mixture 1/2 at a time, beat until just combined. Finished by adding chocolate chips, mix with dough.

Use an ice cream scoop to scoop cookies. Roll the rounded portion of the dough into the sugar before placing it on the ungreased baking sheet, sugar side up, 8 cookies per baking. Use the bottom of a fork to press and flatten the dough, making crisscross patterns. Bake for 14 minutes until golden and the edges a little brown. Allow cookies to stay in the pan for 2 minutes before putting them on a  cooling rack. Let cool completely before serving. Store in an airtight container for up to 4 days. We love bakery style chocolate chip peanut butter cookies. They are big and fun to serve with milk or coffee.


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https://soupsahoy.wordpress.com/2016/05/04/coffee-house-chocolate-chip-peanut-butter-cookies/

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