From Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito
These chewy, chocolate-studded peanut butter cookies are nothing revelatory; they are satisfying in exactly the ways you would predict. Baked owners Matt Lewis and Renato Poliafito are emphatic about using milk chocolate in this recipe, warning that "Semisweet chips taste almost bitter against the peanut butter."
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened and cut into 1-inch pieces
1 cup sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
6 ounces good-quality milk chocolate, coarsely chopped
Sift the flour, baking soda, and salt into a medium bowl and set aside.
Beat the butter and both sugars together until fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and the peanut butter, and mix just until incorporated.
Add half the flour mixture and mix for about 15 seconds. Add the rest of the flour mixture, and mix until just incorporated. Gently fold in the chocolate with a spatula. Cover the bowl with plastic wrap and refrigerate for at least 3 hours,
When you’re ready to bake, preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Use a tablespoon measure or small scoop to drop rounded balls onto prepared baking sheets, at least 2 inches apart. Very gently press each cookie with your hand to flatten just a bit. Don’t press them totally flat. Sprinkle tops of cookies with granulated sugar.
Bake for about 10 minutes or until tops of cookies just begin to brown, rotating the pans halfway through. Remove the cookies from the oven, and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 3 days.