Peanut Butter and Chocolate belong together. The perfect pairing. The ideal match. Think bread & butter, toast & jam, tea & honey, PB & J…you get the picture. I am always baking up easy cookie recipes for my DH. It is his go to sweet snack at home. He loves warm cookies and an ice cold beer. Yeah, definitely different, but I still love him! Every now and then he gets on this kick about losing weight, so no more cookies. Bummer, I actually enjoy baking him cookies. So I decided to create some mini cookies. Same thing but the size is thoroughly deceiving. You think you are being ‘good’ by eating smaller cookies only to never realize you ate double the amount in regular size (insert evil laugh). Needless to say, he loved them!
Delicious Rating: I have baked and eaten a lot of peanut butter cookies in my time but these take first place. They have a nicely crisp bottom and puff up with a full warm delicious middle. The mini chocolate chips are a perfect pairing for these mini cookies. They are so addictive though because they are small. If you want bigger cookies, go for it, just adjust baking times accordingly. This cookie dough also freezes perfectly. Check out the photo guide for the easy instructions. FOR RECIPE & PHOTO GUIDE CLICK → →
- 2 sticks of Butter
- 12 tbsp of Peanut Butter
- 1.5 cups Brown Sugar
- 1 cup White Sugar
- 2 Eggs
- 2 Egg yolks
- 4 tsp Vanilla Extract
- 4 cups AP Flour
- 1 tsp Baking Soda
- 3 cups Mini Chocolate Chips
- Place butter and peanut butter into a microwave safe bowl and heat for 30 second increments until melted.
- Allow to cool completely.
- Preheat oven to 325 F.
- Combine sugars and Butter mixture together.
- Stir in eggs and vanilla.
- Slowly incorporate in the flour and baking soda until it all has come together into a dough.
- Fold in chocolate chips.
- Shape dough into mini bouncing balls, all uniform in size.
- Place on baking sheet and bake for 11 minutes.
- Allow to cool and then devour!
If you don’t want to use peanut butter, you can use pecan butter, almond butter, oooohhh or even nutella!
I rolled the cookie balls into the size of a rubber bouncy ball. You know the ones from the 25 cent machines? They are the perfect bite size cookies.
So I had a lot of cookie dough left and I didn’t want to bake it all at once. Roll the cookie dough and place on a plate and put in the freezer for 30 minutes.
Below are the frozen cookie dough balls.
Place in a freezer bag and label it with the date. Whenever you want a few cookies, just take the dough balls out and bake in a preheated oven for 13-14 minutes.