Chocolate Peanut Butter Chip Cookies

I lick peanut butter off of a spoon for fun--but that is besides the point. So while walking down the aisle of Trader Joe`s I saw a little box of mini MINI peanut butter cups. Yeah, they`re basically like mini mini Reese`s cups (which i think Reese`s calls bite size Reese`s cups now?). 

C`mon, chocolate chip cookies were already super amazing. If I were to add in another favorite, it would definitely be peanut butter cups. Bite-sized ones, because bite-sized ones are super cute. Plus, because I`m weird, I like the mini Reese`s more than the regular size Reese`s. Not sure why, but I think it has to do with the portion of peanut butter to chocolate. 

But anyhoo...

These are AMAZING. LOVED THEM. I highly recommend you make them. It`s a little crunchy on the outside and chewy on the inside. Perfect cookies, I tell ya. It`s one of my favorite recipes! 

I`m not sure if you guys are familiar with Alice from Savory Sweet Life, but she`s amazing and has this best ever chocolate chip cookie recipe. So I used that as a base to make these beauties. 

One thing I always do when I bake cookies is that I freeze the cookie dough. I really only make about 6 cookies at a time and freeze the rest of the dough. I mean, look at this cookie recipe alone...it yields 45 cookies!! I counted. This is a really good portion control technique/tip. :) Here`s what I do: 

I use a jelly roll pan and line it with parchment paper. I scoop the cookie dough using my cookie scoop into medium size balls and lay them right next to each other on the baking pan (just like the picture on top). Since you`re not baking them, it`s okay to place the balls close to each other (just don`t let them touch each other). After using all the dough, place the pan with all the dough balls into the freezer for about 40 minutes or so. Remove from the freezer. Get one of those large plastic gallon zip up bags and place the dough balls into the plastic bag neatly. Let all the air out and zip it up! Write down the date and directions on the front and freeze the entire bag. 

Now, whenever you crave for cookies, take it out and bake! No need to defrost, just add 2 minutes on top of the baking time. Ta-da! 

Chocolate Peanut Butter Chip Cookies

Adapted: Savory Sweet Life
Servings: 45 cookies

Level: Easy

Total Time: ~45minutes
(Print Recipe)

Materials:

-          Mixer + bowl

-          Rubber Spatula

-          Medium Cookie scoop

-          Parchment paper

-          Baking sheet/ or cookie sheet

Ingredients:

§  1 cup unsalted butter, softened

§  ½ cup granulated sugar

§  1 ½ cup dark brown sugar

§  2 large eggs

§  1 ½ teaspoon vanilla extract

§  1 teaspoon baking soda

§  1 ½ teaspoon baking powder

§  2 ¾ cups all purpose flour

§  ½ teaspoon coarse sea salt

§  1 cup mini chocolate chips

§  1 cup mini peanut butter cups

Directions:

1.      Preheat your oven to 350°F

2.      In the bowl of your mixer, cream together the butter and sugars until light and fluffy

3.      Add the eggs and vanilla extract into the batter and mix until combined

4.      Then, add the baking soda, baking powder, coarse salt, and flour and mix until incorporated

5.      Add the mini chocolate chips and peanut butter cups to the dough and combine using your spatula (the batter will be thick)

6.      Put the mixing bowl with the cookie dough into the freezer for about 10 minutes

7.      Remove from freezer and using your medium cookie scoop, scoop out the dough and line them about 2 inches apart from each other on the baking sheet

8.      Bake in oven for 8-10 minutes until edges are dark brown. Let it sit for about 2-5 minutes before moving them onto a cooling rack.

9.      ENJOY~