Peanut Butter-Chocolate Chip Cookies

Ok folks, get your self-restraint ready.

Got it?

No?

It may be hidden in the fridge behind the carrots, or perhaps under the whole grain bread.

Alright, ready? Excellent, because you’re definitely going to need it when these treats are in the cookie jar.

I’ve always been a huge fan of peanut butter and chocolate’s relationship.  It’s a perfect marriage between salty and sweet, creamy and crunchy.  I could never choose one over the other.

It’s no surprise then, that one of my favorite cookies is the famous peanut butter- chocolate chip.  I found a recipe for peanut butter cookies a few years ago that quickly found its spot in my baking rotation.  Over the years I’ve adapted the recipe to be my own.  With a swirl of grade B maple syrup, a dash of cayenne pepper, and a crunchy coating of turbinado sugar, they are dangerously addictive.  Seriously, I dare you to try stopping after just one…

Dangerously Addictive Peanut Butter Chocolate Chip Cookies:
These cookies are a definite crowd-pleaser; I have had several requests to make them.  I recommend using the best chocolate chips you can get your hands on (I use Callebaut), or perhaps you can chop up a fancy chocolate bar.  Makes about 4 dozen cookies.
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
1/2 cup unsalted butter, softened
1 cup chunky peanut butter
1/4 cup granulated sugar
3/4 cup brown sugar
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 cup high-quality chocolate chips or chopped chocolate
1/2 cup turbinado sugar, for coating (optional, but adds a really nice crunch)
Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cayenne pepper, if using.  Mix well. Set aside.
In the bowl of an electric mixer, cream the butter, peanut butter, sugars, and maple syrup together until fluffy and lighter in color, about 4 minutes. Add the egg, mix well.  Mix in the vanilla.
Add the dry ingredients to the butter mixture and mix until combine.  Stir in the chocolate chips.
Roll the dough into tablespoon-sized balls and coat with turbinado sugar, if using. Place on the baking sheet about 2 inches apart.  Smash the dough balls down with a fork to flatten a bit (the cookies shouldn’t spread too much during baking).  Bake 10-12 minutes.
Enjoy.

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