peanut butter chocolate chip cookies
Description
peanut butter chocolate chip cookies
These thick and soft peanut butter chocolate chip cookies have a bakery-style quality, packed with chocolate chips for a rich flavor. For the best results, use creamy peanut butter and chill the dough in the refrigerator for at least 1 hour before baking.
Ingredients
- 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 2 cups creamy peanut butter
- 2 tsp pure vanilla extract
- 2 cups semi sweet chocolate chips
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown Beat the sugar on medium speed for about 2 minutes, until it becomes light and creamy. Add the eggs, one at a time, beating on high speed for about 1 minute until fully combined. Add the peanut butter and vanilla extract, and continue beating on high until everything is well incorporated.
- Combine with Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Stir in the chocolate chips on low speed. The dough will be thick and soft.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. If the dough chills for more than a few hours, let it sit at room temperature for about 30 minutes before shaping and baking to soften slightly.
- Preheat the Oven: Preheat the oven to 350°F (177°C). Prepare the baking sheets by lining them with parchment paper or silicone baking mats.
- Form Cookie Dough Balls: Scoop about 3 tablespoons of dough per cookie (around 60g each). If you like, roll the dough balls in granulated sugar. Arrange 8 dough balls on each baking sheet and gently press down to slightly flatten.
- Bake: Bake the cookies for 14-15 minutes, or until the edges are set and lightly golden. The centers should remain soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Optionally, press a few extra chocolate chips into the tops of the warm cookies for a decorative finish. The cookies will slightly deflate as they cool.
- Storage: Keep leftover cookies in an airtight container at room temperature for up to 1 week.
Note
- Make Ahead & Freezing: You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Let it reach room temperature before baking. Baked cookies can be frozen for up to 3 months, and unbaked cookie dough balls can also be frozen for up to 3 months. Bake frozen cookie dough balls for an additional minute without thawing.
- Recipe Halving: To make a smaller batch, simply halve all the ingredients; the process and steps remain the same.
- Peanut Butter: Use a creamy, processed peanut butter like Jif or Skippy for the best results. Avoid using natural or crunchy peanut butter, as it can affect the texture and make the cookies crumbly.
- Chocolate Chips: For an extra peanut flavor, consider substituting 1/2 cup (about 90g) of the chocolate chips with chopped peanuts.
- Extra Tips: Be sure to review my top 5 cookie tips, which cover essential techniques like preventing cookie spreading and the importance of using room-temperature ingredients. enjoy IT
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peanut butter chocolate chip cookies
