Best Peanut Butter Chip Cookies
User Reviews
4.8
Best Peanut Butter Chip Cookies
Description
The Best Peanut Butter Chip Cookies mix all-purpose and cake flours along with cornstarch and leavening agents to create a tender, slightly chewy cookie base. Butter, peanut butter, and sugars are creamed together before adding eggs and vanilla for richness and moisture.
Peanut butter chips fold into the dough, intensifying the peanut flavor throughout. Cookies are scooped relatively large (2-3 tablespoons) and can be baked right away or chilled to enhance texture and flavor.
Once baked at 375°F, the result is a cookie with a slightly crisp edge and a soft center, versatile for snacking or a sweet treat. They can be stored at room temperature for up to a week or frozen up to three months for longer preservation.
The recipe can be adapted by varying cookie size and baking temperature to suit personal preferences and oven differences, making it flexible for home bakers.
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 butter unsalted, cold, cubed
- 1/2 cup brown sugar packed, light or dark
- 1/4 cup granulated sugar
- 1 cup peanut butter creamy, 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 Reese's brand, ~2 cups
Rolling:
- 1/4 cup granulated sugar
- flaky sea salt optional
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 cookies at room temperature in an airtight container for 5-7 days or freeze up to 3 months.
- Bake time and cookie size can be adjusted to preference, with smaller cookies baked slightly longer for crispy edges.
- Chilling dough before baking is optional and affects cookie texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
