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Peanut Butter Chocolate Chip Cookies Spark Joy

peanut butter chocolate chip cookies
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine: , ,
Courses: ,
Difficulty: Beginner
Servings: 32
Description

Peanut Butter Chocolate Chip Cookies Ignite Bliss

Peanut butter chocolate chip cookies are a delightful fusion of two beloved flavors, creating a treat that’s both indulgent and comforting. These cookies peanut butter chocolate chip cookies boast a thick, soft texture that rivals the quality of a professional bakery, with a generous helping of chocolate chips studded throughout each bite. The combination of creamy peanut butter and sweet, melty chocolate creates a rich, harmonious balance—nutty, slightly salty undertones mingling with bursts of decadent sweetness.

To achieve their irresistible consistency, the dough is crafted with care. Start with a base of creamy peanut butter (avoid natural varieties with separated oils for a smoother result), blended with butter, brown sugar, and granulated sugar for depth and chewiness. A splash of vanilla extract enhances the flavor, while eggs bind the mixture into a luscious, workable dough. Fold in semi-sweet or dark chocolate chips—whichever suits your preference—ensuring every cookie is packed with pockets of gooey chocolate. For optimal texture, chilling the dough in the refrigerator for at least one hour (or even overnight) is key. This step firms up the fat, prevents excessive spreading, and intensifies the flavors.

Once scooped onto a baking sheet and baked until golden at the edges, these peanut butter chocolate chip cookies emerge soft in the center with a slightly crisp exterior—an irresistible treat perfect for any occasion.

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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
  1. 1
    DALL·E 2024-09-09 13.14.57 - A kitchen scene showing two stages of a baking process. On the left side, a medium bowl with dry ingredients being whisked together, including flour,
    1. Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
    2. 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.
  2. 2
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Bake: Bake the cookies for 14-15 minutes, or until the edges are set and lightly golden. The centers should remain soft.
    6. 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.
    7. 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  

FAQ(peanut butter chocolate chip cookies)

1. What type of peanut butter is best for these cookies?

  • Creamy peanut butter is recommended for a smooth, consistent texture. Avoid natural peanut butter with separated oils, as it can make the dough oily and affect the final result.

2. Why do I need to chill the dough?

  • Chilling the dough for at least 1 hour helps solidify the fat, preventing the cookies from spreading too much during baking. It also enhances the flavor and ensures a thicker, softer cookie.

3. Can I use crunchy peanut butter instead?

  • Yes, crunchy peanut butter can work if you enjoy added texture from the peanut bits, but it may slightly alter the cookie’s consistency.

4. What kind of chocolate chips should I use?

  • Semi-sweet chocolate chips are classic, but dark chocolate or milk chocolate chips can be used depending on your sweetness preference.

5. How long should I bake the cookies?

  • Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden but the centers remain soft. They’ll firm up as they cool.

6. Can I skip chilling the dough if I’m short on time?

  • You can, but the cookies may spread more and lack the thick, bakery-style texture. Chilling is highly recommended for best results.

7. How do I store these cookies?

  • Keep these cookies deliciously fresh by placing them in a sealed container and storing them at room temperature, where they’ll stay good for as long as five days. To enjoy these cookies well beyond the baking day, you can freeze either the fully baked treats or portioned dough balls, keeping them fresh for up to three months.

8. Can I add other mix-ins?

  • Absolutely! Chopped nuts, white chocolate chips, or even a sprinkle of sea salt on top can elevate the flavor.

9. Why are my cookies too flat?

  • This could be due to unchilled dough, too much butter, or overmixing. Measure ingredients accurately and chill the dough to avoid this.

10. Can I make the dough ahead of time?

  • Yes, prepare the dough and refrigerate it for up to 48 hours before baking. Alternatively, freeze dough balls and bake straight from frozen, adding a minute or two to the bake time.

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Nour Nouri
Food and Lifestyle Blogger

Hi ! I am Nour Nouri!

 I share with you my experience in preparing various delicious meals that have always been well received in the environment in which I live, Western and Asian cuisine and other diverse dishes. Which I think you will like.