Is there any better flavor combination than peanut butter and chocolate? Seriously! Name one that’s better! I dare you!
Even though I don’t eat as much peanut butter these days (damn you, Whole 30!), every once and a while I get a serious craving for peanut butter and chocolate. What do I do to satisfy that craving? Make peanut butter chocolate chip cookies! (Or one of the Reese’s Eggs I store in my freezer after Easter. You know…if I’m in a pinch.)
When these cravings hit…and they hit hard…I don’t have time want to take the time to try to come up with my own recipe. So I turn to the wonderful Internet and it’s plethora of recipes to find one that a) looks good, and b) doesn’t require any ingredients I don’t already have on hand. I have tried quite a few and for some reason have been a little disappointed. The recipes I have tried are often WAY too dry. I know peanut butter cookies are often on the drier side, but there’s got to be a sweet spot where they are still a bit crunchy, but also not a cracker!
Well, I was determined to figure it out.
After some trial and error, I found that the trick is brown sugar. Brown sugar helps keep the cookies moist so they are a lot softer than your average peanut butter cookie. Brown sugar also reacts with the baking soda so that they rise a little bit more making them more soft and less dense.
My other new trick that I picked up from my favorite chocolate chip cookie recipe, is a sprinkle of sea salt on top. I think a sprinkle of sea salt should be mandatory on just about all chocolate chip cookies. It takes them to a whole new level!
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