This is my favorite variation of the old Barefoot Contessa chocolate chunk cookie recipe. It has the combination of flavors in a Reese's Peanut Butter Cup. Yum!

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Name: Peanut Butter Chocolate Chunk Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1/2 pound unsalted butter at room temperature; 1 1/2 cups light brown sugar packed; 2/3 cup granulated sugar; 2 extra-large Eggs at room temperature; 2 teaspoons pure vanilla extract; 1 cup smooth peanut butter good quality; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 pound semisweet chocolate chunks

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INGREDIENTS

1/2 pound unsalted butter ; at room temperature
1 1/2 cups light brown sugar ; packed
2/3 cup granulated sugar
2 extra-large Eggs ; at room temperature
2 teaspoons pure vanilla extract
1 cup smooth peanut butter ; good quality
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound semisweet chocolate chunks

Dozen

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.

3. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

NOTES

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Peanut Butter Chocolate Chunk Cookies

1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar packed
2/3 cup granulated sugar
2 extra-large Eggs at room temperature
2 teaspoons pure vanilla extract
1 cup smooth peanut butter good quality
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound semisweet chocolate chunks

1. Preheat the oven to 350 degrees.
 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.
 
3. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

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Nutrition

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Serving Size: 1 Dozen (604g)
Recipe Makes: 3 Dozen

Calories: 2752
Calories from Fat: 1386 (50%)

Amt Per Serving		% DV

	Total Fat 154g	205 %
	Saturated Fat 75.5g	378 %
	Monounsaturated Fat 53.1g
	Polyunsanturated Fat 16.8g
Cholesterol 318.5mg		98 %
Sodium 2335mg		81 %
Potassium 1461.1mg		38 %
Total Carbohydrate 333.9g		98 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 317.1g
Protein 43.7g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2752

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