Peanut Butter Chocolate Chip Cookies
Unlike other recipes, my Peanut Butter Chocolate Chip Cookies ingredient ratios and technique are carefully tested to give you chewy, bakery-style cookies, not the dry, disappointing ones often found with other methods.
Servings: 12 cookies
Calories: 294kcal
Ingredients
Peanut Butter Chocolate Chip Cookies
- 110 g Unsalted butter at room temperature
- 100 g Brown sugar
- 50 g Granulated sugar
- 1 Egg at room temperature
- 110 g Peanut butter
- 1 teaspoon Vanilla extract
- 125 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 170 g Semi-sweet chocolate chips
Instructions
Peanut Butter Chocolate Chip Cookies
- Using an electric hand mixer, cream the room temperature butter with both the granulated and brown sugar for a few minutes until the mixture becomes light and fluffy.
- Whip in the room temperature egg, then the smooth creamy peanut butter, and lastly, the vanilla extract.
- Mix together the flour, salt, and baking soda and fold into the wet ingredients.
- Finally, fold in the chocolate chips, reserving a handful for topping at a later stage during baking.
- Pre-heat the oven to 175°C / 350°F (no fan).
- Prepare 2 baking pans with parchment paper.
- Use an ice cream scooper to divide the dough into 10-12 equal balls and place them on the parchment-lined baking sheet, leaving enough space for them to spread. I recommend baking 5-6 cookies per sheet. No need to chill this cookie dough!
- Bake the cookies at 175°C / 350°F for 16-18 minutes. Start by baking for 12 minutes, then add the remaining handful of chocolate chips on top. Optional: Place small dollops of peanut butter on top of the cookies at this point for extra decoration and deliciousness!
- Continue baking until the edges are golden and the center is set, but be careful not to overbake.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
- Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use room temperature ingredients, e.g., egg and butter.
- Use smooth, creamy peanut butter. If you notice any clumps or oily sections, stir until fully incorporated.
- Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- Do not overmix the dough when adding the dry ingredients. Only fold it until it is thoroughly combined.
- Try not to overbake your cookies if you prefer them fudgy and gooey.
- Use a round cookie cutter and gently apply circular motions when the cookies are halfway baked and have already spread. This will help tighten the edges and give them a perfect round shape.
Nutrition
Calories: 294kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 335mg | Potassium: 162mg | Fiber: 2g | Sugar: 18g | Vitamin A: 256IU | Calcium: 26mg | Iron: 2mg
