Sunday, February 3, 2008

Peanut Butter Chocolate Chip Cookies (Mr. Goodbar Cookies)


I yelled at my cookies. It's mean but they deserved it. This is about the umpteenth time that I have baked cookies AND THEY DIDN'T SPREAD! Is it because I used parchment paper? It was my first time ever using it, and I'm confused because I thought it served the same purpose as a Silpat, right? Which you can use with any cookie recipe, right? Is it my cookie sheets? Argh.

But they did come out miiiighty tasty. I think the old "smush with the bottom of a glass" technique will be employed the next time I make this recipe. Which I will.

Adapted from Weight Watchers New Complete Cookbook
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, softened
1/3 cup chunky peanut butter
1/4 cup plus 2 tablespoons dark brown sugar, packed
1 large egg
3/4 teaspoon vanilla extract
1/3 cup semisweet chocolate chips


Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, and salt. In another bowl, cream the butter and peanut butter together with an electric mixer on a high speed. Add in the egg and vanilla; beat until fluffy. With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.

Drop dough by tablespoons onto the baking sheets, forming 24 cookies total. Using the bottom of a drinking glass, press down on each dough ball. Then using a fork, create criss-cross marks across the top of each cookie. Bake for 12–15 minutes. Transfer to a cooling rack and cool completely.

Yields 24 cookies.

WW info: 2 points per cookie.


6 comments:

EthidiumBromide said...

Nope, not the parchment paper. I just baked cookies today with parchment paper actually (I always use it) and mine spread just fine.
Are your cookie sheets insulated? That could be the culprit -- add 2-3 minutes to the cooking time if they're insulated, and maybe that will help.
The cookies look delicious, by the way -- and I actually prefer them to be more compact and less spread.

Leah said...

Hey Dorie, the cookies look awesome. I just started back to WW today, did awesome until fifteen minutes ago when my 7 year old and I split a giant piece of carrot cake leftover from the friggin superbowl. I wanna barf....boohoo. Oh well, tomorrow is another day!!

MrsPresley said...

even though they didn't spread, they still look great! i love PB and chocolate :)

Cakespy said...

Ooooh, those look wonderful!!

Valerie said...

If you do figure out the secret let us know. Sometimes I'd like to make thick and chunky cookies, and mine always end up getting flat as pancakes by the time they are cooked enough.

Dani Spies said...

Spread or not spread, this cookies look pretty darn tasty to me:)!