chocolate chunk | A Hungry Runner

Happy birthday, Cookie Monster!

Today is a very special day, especially if you grew up watching Sesame Street. Frank Oz, the voice of the lovable, cookie eating blue monster, was born this day in 1944. You know what that means? Cookies!

In addition to Cookie Monster, Frank Oz was also the voice of Bert and Grover in Sesame Street, Miss Piggy, Animal, Sam the Eagle and Fozzie Bear in The Muppet Show, and the voice of Yoda he was. 🙂

I’ve been on a major peanut butter kick lately so when I found this recipe from Food and Wine, I knew it was the perfect one to make to celebrate! I can also guarantee that these will not last long should you decide to make them for any Memorial Day BBQs this weekend. Packed with peanut butter, loaded down with bittersweet chocolate chunks and sprinkled throughout with salted peanuts, these cookies are definitely a crowd pleaser! Now, if you’ll pardon me, I have some cookies to go eat. Delicious they are. Om nom nom!

Peanut Butter Chocolate-Chunk Cookies

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cup creamy peanut butter
1/2 pound bittersweet chocolate, cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup salted peanuts

1. Preheat the oven to 350° and position 2 racks in the lower third. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until fluffy. Add the eggs and vanilla and beat at low speed until blended. Add the peanut butter and beat until combined. Beat in the dry ingredients just until incorporated. Beat in the chocolate chunks and peanuts.

2. For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake for about 13 minutes for slightly chewy cookies and 15 minutes for crisp cookies; shifting the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
(I decided to make bar cookies because I’m impatient. I want my cookies RIGHT NOW! I baked them at 350 degrees for 25-30 minutes. Just watch them after 25 minutes to make sure you don’t overcook them.)