rose bakery’s peanut butter chocolate chip cookie

i had an overage of peanut butter and decided to test out rose bakery’s peanut butter and chocolate chip cookie recipe.   the recipe turns out a delightfully well-balanced cookie.  it’s like the perfect version of the classic chocolate chip cookie, but injected with a dose of peanut butter.  i actually liked the flavour of peanut butter in this recipe more than some standalone peanut butter cookies that are sometimes too overpowering.   the texture is crisp on the outside with a chewy middle.

Peanut Butter and Chocolate Chip Cookies
(adapted from Rose Bakery cookbook; i got about 40 3-inch diameter cookies, rather than the 25 indicated by the recipe)

Butter	200g at room temp
Peanut butter	200g
Brown sugar	225g (original recipe prescribes 250g, but i like my treats less sweet)
Vanilla extract	1 tsp
Eggs	2 large ones
Flour	335g
Salt	1 tsp
Baking soda	1 tsp
Chocolate chips	200g

1. Beat butter and peanut butter together in the bowl of your standmixer with paddle attachment, until light and creamy.
2. Add brown sugar and continue to beat until well integrated (about 2 minutes).
3. Add in eggs, one at a time.  Beating 30 seconds after each addition.
4. Whisk flour, baking soda and salt together in a medium sized bowl.  With standmixer on lowest speed, mix the flour mixture together with the eggs, sugar and butters.
5. Then, pour the chocolate chips into the batter until just combined.
6. Transfer the cookie dough onto a sheet(s) of parchment paper (depending on the size of your parchment paper, it may be easier to do so in 2-3 batches).
7. Then,  form the dough into a log that is 2″ in diameter, and cover with the parchment paper.  It might be easier to wrap the parchment around the dough and roll it on a surface to assist in easing the log into a cylindrical shape.
8. Place the dough logs in the refrigerator for at least 2 hours.
9. When hardened, remove from fridge and slice 1/4″ thick.
10. Heat oven to 350ºF.  Line 3 baking sheets with parchment paper. Place the slices about 1″ apart, as they do spread.
11. Bake for roughly 15 minutes or until the edges just start to brown.
12. Remove and cool on a rack.

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