Summer is such a great time of year because there is just so much going on. I love a good party/get-together! I find myself always needing a treat to take places and I like to have something in the freezer in case I’m not in the mood to turn on the oven. To spruce up my traditional chocolate chip recipe I decided to go for peanut butter chocolate chip and that combo makes for one unforgettable treat.
Here’s the great part. These freeze like a dream. I make a double batch, bake them all, and then freeze once the cookies have cool in a well sealed container. I just pull out the frozen cookies, stick them on a plate, and they are thawed in about 15 minutes. By they time I get out the door and to where I need to be they are perfect and taste just like the day I made them.
The base of the recipe is America’s Test Kitchen’s chocolate chip cookie recipe from their The America’s Test Kitchen Family Baking Book (excellent book by the way). And I just did a little switching of chips and adding of peanut butter. The recipe is awesome because it’s still their bones, and let’s be honest, they never publish a bad recipe.
Confession: I like to sneak frozen cookies out of the freezer and eat them while they are still hard. Who needs a popsicle when you have frozen cookies!
You’ll love this recipe and you’ll love the convenience of having some stashed in the freezer. Enjoy!
- 2 cups plus 2 tablespoon flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups butter, melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- ¾ cup semisweet chocolate chips
- ¾ cup peanut butter chips
- Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and the color lightens, 1-2 minutes. Beat in the egg, yolk, and vanilla until combined.
- Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips until incorporated.
- Working with 2 tablespoons of dough at a time, roll them into a ball and place them on a cookie sheet about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 15 minutes.
- Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to let cool completely.
I think I’m going to go sneak one now that I’ve looked at these pictures all morning long.
Keep Calm and Eat Frozen Cookies