Peanut butter chocolate chip cookies
August 27, 2008
Filed under No-fuss cookies, The amateur baker
When I was searching the net for recipes for peanut butter chocolate chip cookies, I found so many I got overwhelmed. But the one I found at Nestle’s Very Best Baking seemed to be the simplest so I went for it. Sadly, the cookies didn’t turn out the way I expected.
Of course, it is possible that it really is a good recipe but I made mistakes and, hence, the cookies didn’t turn out they way I like my cookies — crisp outside and chewy inside. Perhaps, if I had let the butter soften a bit more before creaming it, or if I had creamed the butter and sugar longer, things would have been different. Not that the cookies tasted bad. Oh no, they were delicious. It was the texture that disappointed me. The batter did not spread so I didn’t have those thin, thin cookies that seem to melt the moment they touch the lips…
Not all baking projects succeed. Not all kitchen experiments turn out well. But a few disappointing experiences shouldn’t dampen the spirit and kill the passion, right? I’ll try again with the peanut butter chocolate chip cookies real soon. Still trying to decide whether to go with this, this or this, recipe. If you have a better one, I’d love to see it. 
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Hello! I would try the one from smitten kitchen. She said she got it from the Magnolia Bakery cookbook. Sounds good to me! Their cupcakes and cookies are divine.
Love you site pinoycook! Thanks for the recipes!
I also make cookies— choc-oat-chips cookies with choco drizzle. And I’ve also been one of the homebakers for quite awhile. Yes, I make the type of cookies that you like— crisp outside and chewy inside. The butter should be at room temperature when you cream it with your brown and white sugars. I use two eggs. And I hand mix my ingredients. I use baking soda and bake under a watchful eye. I take it out of the oven eve before it turns so golden brown. I admire your patience, creativity and good cooking adventures.
I could be wrong (I know bugger all about baking!), but it could be the peanut butter that’s the major contributor to the texture. All peanut butter cookies I’ve eaten tend to have a crumbly sort of texture (kind of like shortbread) and doesn’t spread to be a thin biscuit, unless the dough is rolled out and cut with a cookie cutter.
miss sassy, i recommend this recipe: http://www.recipezaar.com/65563
i am not a big fan of peanut butter kaya hindi ko nilalagay when i bake cookies but i still follow the rest of the recipe coz i just love how the cookies turn out. they are really thin and chewy on the inside.
Hello mam, I have try baking peanut chocolate cookies. and sad to say I have tossed out a lot of batches. but like they said…try and try again…baking is a learning process… what I found out is you have to use the pure peanut butter sold in the wet market…the one used for Kare kare instead of bottle bought. Just the way I like my cookies…as my office mates comments….KULANG! =p
Wow, I think the most important lesson I learned is this: If I blog about my kitchen disasters, I get great advice from readers. Thank you all!
Hello again, Ms.Connie! Another tip…try using the recipe which uses only baking soda instead of the one which uses both baking powder and baking soda…baking powder makes the dough rise while baking soda makes it spread…I also learned this as I progressed in my baking through the years. And don’t just “drop” the cookies on your baking pan… try to push the dough down a bit, kind of like making “grooves and dents”—what I call like stamping some character into the cookies. Go try again… happy baking!
I have one in my blog I LOVE!!!
Yours look great though!