I felt compelled to tell you about the recent E Coli outbreak this week. Unfortunately, it is not safe to eat raw cookie dough or raw batter ever.
To sweeten the bad news I am offering a new peanut butter cookie recipe - this one has peanut butter chips and chocolate chips added to it.
Peanut Butter and Chocolate Chip Cookies - Small batch
Yield 12 medium cookies and 24 small cookies
Stand mixer fitted with the paddle attachment, scale or measuring cups, teaspoons, spatula, medium or small scoop, 1 - 2 parchment lined half sheet pan, plus an extra pan if you have to double pan.
1 stick unsalted butter , 4 ounces, 113g (slightly softened)
1/2 cup + 1 Tablespoon, 4 ounces, 113g granulated sugar
1/3 cup packed light brown sugar, 3 ounces, 85g
2 teaspoons vanilla extract
1/3 cup peanut butter, 3 ounces, 85g
1 large egg
1 1/2 cups, 7 ounces 198g all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup, 5.5 ounces, 156g chocolate chips **I used a mixture of chocolate and peanut butter chips made by Nestle
Sift the flour, baking powder and salt together.
In the stand mixer fitted with the paddle attachment, combine the butter, both granulated and brown sugars and the vanilla extract.
Mix on low speed for a few seconds until the butter and sugars begin to combine, then increase speed to medium and mix just until the is fully combined with the sugars and vanilla. About 2 minutes.
Stop the mixer and scrape down and add the egg. Mix on low speed for 20 seconds, scrape down and mix for an additional 25 seconds on medium speed.
Add the peanut butter and mix for 1 minute on medium speed - just until combined.
Add the flour and mix on low speed, just until combined - about a minute.
Stop the mixer and scrape down and add the chips - mix on low speed, just until the chips are evenly distributed throughout the batter.
Chill the dough for 30 minutes.
Scoop onto prepared cookie sheets 2 inches apart. 12 per half sheet is normal. Flatten them slightly with the palm of your hand.
Bake at 350 for 12-14 minutes until they are a light golden brown. Depending on your oven, they may take a few minutes longer and if the bottoms of the cookies are getting too dark then double pan with another baking sheet.
Cookies can be stored in an airtight container for 2-3 days and frozen up to one month. The dough can also be refrigerated for 5 days and frozen for up to one month. If frozen, thaw overnight in the refrigerator before using.