Chocolate Peanut Butter Apology Cookies

Key Facts

INGREDIENTS measuring cup Servings: 12 (makes 12 cookies) 2 cups (250 grams) all-purpose flour 1 teaspoon baking soda 8 tablespoons (1 stick/113 grams) unsalted butter, softened 1/2 cup (110 grams) packed light brown sugar 1/2 cup (100 grams) granulated sugar 1/2 teaspoon fine salt 1/2 cup (130 grams) crunchy peanut butter (natural or conventional) 1 large egg, at room temperature 1 teaspoon vanilla extract 1/2 cup (2 1/2 ounces/72 grams) dark chocolate chunks, preferably 70 percent cacao (may substitute chopped bar chocolate) DIRECTIONS Time Icon Active: 35 mins| Total: 50 mins 1. STEP 1 Position a rack in the middle of the oven and preheat to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer, beat the butter, brown and granulated sugars, and salt on medium-high speed until the mixture is light and fluffy, 5 to 8 minutes, scraping down the sides and bottom of the bowl as needed.
Add the chocolate chunks and mix on low to break the chunks up a bit, about 1 minute.
STEP 4 Using a No. 16 disher or 1/4-cup measure, scoop the dough into 12 even portions (about 70 grams each), rolling them into smooth balls as you work and setting them on the prepared sheet about 2 inches apart.