Lexi's Peanut Butter-Milk Chocolate Chip Cookies

• portionen: Makes 26 cookies
• gesamtzeit: 5 hours

Zutaten

2 cups all-purpose flour

1¼ teaspoons baking soda

½ cup plus 2 tablespoons unsalted butter, at room temperature

1¼ cups firmly packed light brown sugar

⅔ cup granulated sugar

1½ teaspoons kosher salt

1 cup peanut butter

2 eggs, at room temperature

1 teaspoon vanilla extract

4½ ounces Valrhona Caramélia chocolate, chopped

¾ cup honey-roasted peanuts, chopped

Large-flake sea salt for sprinkling

Anweisungen

In a medium bowl, whisk together the flour and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, cream the butter, brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy, 4 to 5 minutes.

Add the peanut butter to the wet mix and beat until incorporated.

Add the eggs, one at a time, incorporating well after each addition.

Add the vanilla and scrape down the bottom and sides of the bowl with a rubber spatula.

With the mixer on low speed, add the dry ingredients in three portions, mixing until fully incorporated after each addition.

Stir in the chocolate and peanuts.

Using a 1½-ounce ice cream scoop (about 3 tablespoons), portion the cookie dough into 26 balls, placing them on the baking sheet with a tiny bit of space between them. Place the baking sheet in the freezer for at least 4 hours and up to 1 month. Once frozen, the balls can be transferred to resealable bags.

Preheat the oven to 325°F.

Line a baking sheet with parchment paper or a silicone liner.

Transfer the frozen cookie dough balls to the prepared baking sheet, placing them about 2 inches apart, and sprinkle with the sea salt.

Bake for 15 to 20 minutes, rotating the baking sheet after 8 minutes, until the cookies are golden brown around the edges and the centers are mostly set.

Let the cookies cool slightly on the baking sheet before eating. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Notizen

From: ‘The Good Book of Southern Baking’