Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies, lightly spiced with cardamom and ginger

Peanut Butter Chocolate Chip Cookies, lightly spiced with cardamom and ginger

Sometimes, the happiest kitchen experiments come from accidents. The sticky, messy kinds. With Christmas coming upon us, if you need to bake exactly a dozen cookies, this easy drop Peanut Butter Chocolate Chip Cookies recipe will be sure to come to your rescue! All you need is to get your egg and butter to room temperature, get two cookie trays and find a wooden spoon. Absolutely no electric mixer was used for this recipe.

What is better than cookies? Peanut Butter Chocolate Chip cookie dough.

Peanut Butter Chocolate Chip Cookie Dough

This recipe is inspired by Michelle Peter-Jones from The Tiffin Box and by Elaine Wilson. (Check them out! They have amazing recipes too.) I was talking to both lovely women and they both got me salivating while they were talking to me about cardamom. This SUPER EASY drop Peanut Butter Chocolate Chip cookies recipe is birthed as a result; I would never have thought to use cardamom in baking otherwise. (Thanks, Michelle and Elaine!)

Cardamom is a great addition in baked goods; it adds that sweetness without needing extra sugar. While cookies do go well with milk, you can also pair these cookies with a glass of Chilean Merlot if you are craving for an adult beverage.

I have tested this recipe more than once. The first attempt was funny because my cookies spread like giant cookie monster blobs. (I had to cut it with a spatula; nobody noticed though!) So, I reduced the amount of baking powder used from 1/2 teaspoon to 1/4 teaspoon. I also changed the order of the steps I added the ingredients, which is what you see in this final copy of Peanut Butter Chocolate Chip Cookies.

Other tips: if you’re in a hurry, cut your butter into cubes to bring them to room temperature faster. Cutting butter into cubes helps increase the surface area. (Who’d thought physics helps in the kitchen too?) To bring your egg into room temperature quicker, carefully dip it in lukewarm water in a bowl for at least 5 minutes. These are two good baking habits to keep. You will notice the change in quality of your baking.

If you need to make more than a baker’s dozen, go ahead and click to change the servings in the recipe below. (No calculator needed, phew! Just click on the up or down arrows.)

If you need to substitute golden yellow sugar with other types of brown sugar, go for it! Just note that the colour might be slightly different from what you see in my photographs, but it will still be good.

If you’ve got chocolate chips or any fun candy bits, you can add them in lieu of the Baker’s Chocolate I used. PBChoc1

Psst, there will be a lot more Christmas-related recipes to come (and a very first Cynful Kitchen give-away in December). So, stay tuned!

Peanut Butter Chocolate Chip Cookies
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Lightly spiced with cardamom and ginger, this chewy cookie will give you the satisfaction when you crave for cookies and milk. This cookie also goes well with Chilean Merlot, if you are wanting a more adult drink. You will need a wooden spoon and two cookie sheets and some parchment paper.
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 5 minutes
Peanut Butter Chocolate Chip Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Lightly spiced with cardamom and ginger, this chewy cookie will give you the satisfaction when you crave for cookies and milk. This cookie also goes well with Chilean Merlot, if you are wanting a more adult drink. You will need a wooden spoon and two cookie sheets and some parchment paper.
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10 minutes 5 minutes
Ingredients
Servings: cookies
Recipe Notes

Peanut Butter Chocolate Chip Cookies

Note: My electric fan convection oven was at 345°F. This recipe is meant for a 350°F oven.

  1. Easiest step first: in a bowl, add flour, baking powder, cardamom and ginger. Whisk and set aside. Line your two cookie sheets with parchment paper.
  2. If you are using decadent chocolate (like Baker's chocolate), you can go ahead and roughly chop, with caution, using a sharp knife. Set aside.
  3. Add butter and peanut butter together. Stir with the wooden spoon until well incorporated.
  4. If your golden yellow sugar is lumpy, be sure to break it down before adding to your batter. Add golden yellow sugar and keep stirring, until the sugar blends nicely with the butter mixture.
  5. Add the room temperature egg and 1 tsp of vanilla.
  6. Add your flour mixture and stir in the cut chocolate chips or flakes. Stir gently until well incorporated, so that no flour particles can be visible.
  7. Use a teaspoon to drop the cookie onto the lined cookie trays; use a fork to press gently down, to ensure that the cookie spreads evenly. Make sure to drop only two rows of cookies, unless you don't mind having conjoint cookies. (6 cookies per standard sized cookie sheet)
  8. Bake at 350°F for 8 to 10 minutes. (I baked mine from 9 to 10 minutes) Leave cookies on the hot baking tray for 1 to 2 minutes before transferring them to cool on cookie racks.
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2 Responses

  1. suki
    suki / 11-13-2015 / ·

    🙂 anything with chocolate is yum and delicious! This looks great

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