Best Peanut Butter Chip Cookies
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4.8
252 reviews
Excellent
Best Peanut Butter Chip Cookies
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These Peanut Butter Chip Cookies are thick, chewy, and soft-centered. Packed with a nutty flavor and are baked until beautifully bronzed on top. This is the BEST way to make them!
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Ingredients
- 3/4 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp. corn starch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup granulated sugar
- 1 cup creamy peanut butter, like Jif or Skippy
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1 Tbsp. milk (optional)
- 1 (10 oz.) bag peanut butter chips (I use Reese's brand) ~2 cups
Rolling:
- 1/4 cup granulated sugar
- flaky sea salt (optional)
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Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Whisk the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a mixing bowl. Set aside.
- Cream the butter, sugars, and peanut butter together in the bowl of a stand mixer fitted with the paddle attachment for ~2-3 minutes or until creamy and smooth.
- Then add in the egg, egg yolk, vanilla extract, and milk. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or sides of the bowl, use a rubber spatula to knock it off.
- Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time.
- Add in the peanut butter chips until incorporated and then turn off the machine.
- Note: you can bake the cookies straight away, or you can chill the cookie dough at this point for a few hours or up to 3 days.
- Scoop the cookies with a cookie scoop. I make these cookies about 2-3 Tbsp. in size, but you can make them smaller if you want; adjust baking time as needed. Roll each cookie dough into a dough ball and roll in granulated sugar.
- Place 6-8 cookies on one cookie sheet at a time. Use a fork to create the criss cross pattern on each cookie. If the edges crack a little when you press down, you can form it back together.
- Bake the cookies for ~9-11 minutes Start Timer or until the tops are golden brown. Ovens vary so keep an eye on them. The secret is to pull them out before you think they are done.
- Let them rest on the cookie sheet for a few minutes, and then use a spatula to transfer them to a cooling rack carefully. The cookies are very soft right out of the oven. Sprinkle the tops with any remaining granulated sugar and a sprinkle of flaky sea salt. Enjoy!
Notes
- Store the cookies at room temperature in a baggie or air-tight container for 5-7 days, or freeze for up to 3 months.
- This recipe was updated in July 2024. The original recipe said to make 8, 5 oz. large cookies and bake for ~13 minutes at 400°F. After testing several times, I felt a smaller cookie at a lower temperature was more appropriate. Feel free to change the cookie size based on your preference, and oven temperatures vary so find what works best for you and your oven.
Nutrition Information
Show Details
Serving
1cookie
Calories
250kcal
(13%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
195mg
(8%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
210IU
(4%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 250kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 195mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 210IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
252 reviews
Excellent
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