My favorite bakery sells a peanut butter chocolate chip cookie that has the texture of a gooey, flat chocolate chip cookie (not the regular fork-pressed peanut butter cookie). I've googled "chewy" cookies and failed. Can I just substitute peanut butter for half of the butter in my regular chocolate chip cookie recipe? Any suggestions?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)