You ready for these? I mentioned in my last post about the Almond Joy Coconut Chocolate Chip Cookies that I also made some with lots of peanut buttery goodness. Well, here they are. I know, took me long enough. Trying to get my blogging mo-jo back.
The reason for these cookies was because I’d bought a couple bags of the mini Nutter Butter cookies and after eating so many of them, the boys decided they were tired of them. So I watched another bag of them just sit in my baking cupboard. I decided to chop them up and put them in My Favorite Chocolate Chip Cookies recipe, yes—these:
But that wasn’t enough. I put an entire bag of peanut butter chips and Reese’s Pieces in them, too, along with chocolate chips. Overload, I’m telling you. If you are a peanut butter and chocolate fan, you’ll love these! These were well liked at Kevin’s surprise 40th birthday party I had for him a couple weeks ago.
Peanut Butter Overload Chocolate Chip Cookies, by Katrina, Baking and Boys!
8 ½ ounces cake flour (2 cups minus 2 tablespoons) (lightly spooned into the measuring cup and swept level with a knife)
8 ½ ounces bread flour (1 and 2/3 cups) (lightly spooned and swept)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
10 ounces (1 ¼ cups) light brown sugar
8 ounces (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Nutter Butter cookies, roughly chopped
10 ounce package peanut butter chips
10 ounce package mini Reese’s Pieces candies
8 ounces milk chocolate chips
3 ounces dark chocolate chips (you can use any combination and/or amount of chocolate you’d like)
Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl of electric mixer, cream together butter and sugars until light and fluffy, 3-5 minutes. Add eggs, one at a time, mixing well after each addition. Then add the vanilla and combine. Scrape the sides of the bowl. With mixer on low, add dry ingredients and mix just until combined. Put the mix-ins in the bowl and carefully fold together with rubber spatula just until combined. Scoop with a 2 ounce (1/4 cup scoop). You should get 24 scoops. Put them on a wax paper lined baking sheet. Cover with foil and freeze (or refrigerate).
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and put the cookies on an air bake sheet, only 5 cookies per sheet. Bake from frozen for about 12 minutes. Check the cookies, remove from the oven and with the sides of a metal spatula, if any of the cookies are misshapen and not nicely rounded, push the spatula lightly on to the cookies where they need rounded around the edges. Decide if they need another minute or two in the oven. Sometimes I think they do, sometimes they are perfect. Let them cool on the baking sheet for 5-10 minutes. Remove to a wire rack to cool until you can’t stand it anymore and have to taste one. (If you have a convection oven, you can bake 2 or 3 cookie sheets at a time. Every oven is different, but even though baking on convection you should lower the temperature 25 degrees, I still leave mine at 350 for these.) Test yours for best results.
If you haven’t before, try kicking things up with chocolate chip cookies, be creative, add things to change them. Mmmm!
Here’s some others I’ve done before with the same recipe. (It’s the best chocolate chip cookie recipe, I’m telling you!!) These are a favorite by many when I have freeze dried raspberries available to put in the cookies.