Peanut Butter Chocolate Chip Cookies From Chef David James Robinson

Posted at: 10/25/2013 12:32 PM
Updated at: 10/26/2013 9:33 AM
By: Amy Adamchick

Peanut Butter Chocolate-Chip Cookies from Chef David James Robinson

The classic combination of peanut butter and chocolate is in these cookies.  This is a LARGE recipe – it makes about 162 small cookies.  If you don’t want that many, or don’t want to give some away, roll the leftover dough into balls about the size of ping-pong balls, throw them in a freezer bag and freeze them.  To bake, just thaw the dough balls, flatten them and bake per the instructions.                                                                                                             


-1 -1/2 Cups of Softened Unsalted Butter (3 sticks; not melted, but just at room temperature)

-1-1/2 Cups of Peanut Butter (you can use smooth or chunky – whatever you like)

-4 Cups of Brown Sugar

-3 Eggs

-1 Tablespoon of Vanilla Extract

-¾ teaspoon of Table Salt

-5 Cups of All-Purpose Flour

-1-1/2 Cups of Chocolate-Chips

 1. In the bowl of your mixer, put in 1-1/2 cups of softened unsalted butter, add 1-1/2 cups of peanut butter and the 4 cups of brown sugar.                                                                        

2. Let the mixer whip it all together.  Make sure you stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula during the mixing, then resume.Crack and add 3 eggs – one at a time.

3. Add 1 Tablespoon of vanilla extract.

4. Now add the ¾-teaspoon of table salt.

5. 3 “dumps” add 5 cups of all-purpose flour (add the flour in 3 intervals).

6. Scrape the bowl down the sides with a rubber spatula.

7. Finally, add 1-1/2 cups of chocolate-chips, letting the mixer just stir them through the dough.

8. Take cookie sheet (or more than one) and spray it/them with some nonstick cooking spray.  Then, roll the cookies into about ping-pong-ball sized balls and put them on your cookie sheet (leave room between the cookies because they spread out as they bake). 

9. Press the balls down slightly so they flatten a little.

Put the cookie sheet (or sheets) in your preheated 375-degree oven and bake 9 to 12 minutes (less time if you are using a Convection Oven).

10. Take the cookies out of the oven and turn the oven OFF (when you’ve baked your last batch).  When you first remove the cookies they will be very soft and gooey – you may not be able to move them with a spatula – they won’t seem like finished cookies at all.  Let the cookies set-up on the hot cookie sheet for a couple of minutes and slightly cool, then transfer them onto a cooling rack or a place to cool.

Makes about 13-1/2 dozen small cookies (about 162 cookies)



Rubber Spatula

Cookie Sheet(s)

Flat Spatula to move the cookies after they’re baked