Chocolate Chip Peanut Butter Chip Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
4 hrs 40 mins
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Total Time
5 hrs
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Servings
12 servings
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Calories
272 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Peanut Butter Chip Cookies
Description
Chocolate Chip Peanut Butter Chip Cookies start by browning unsalted butter to develop a nutty depth, then combining it with eggs, brown sugar, granulated sugar, and vanilla extract. The dry ingredients flour, cornstarch, baking soda, and salt are mixed in, forming a dough that may appear crumbly but oily, indicative of its tender final texture. Semi-sweet chocolate chips and peanut butter chips are folded in, with some placed on top of shaped dough mounds for aesthetics. Refrigerating the dough for at least 4 hours firms it for baking, which produces cookies with a soft center and slightly crisp edges.
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for extended storage. Unbaked dough also freezes well and can be baked directly from frozen, possibly with a slightly longer baking time. The recipe is adapted from popular chocolate chip cookie variations and balances two chip flavors for complexity.
Ingredients
- ½ cup butter browned, unsalted
- 1 egg large
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- ½ cup chocolate chips semi-sweet
- ½ cup peanut butter chips
Instructions
- Brown the butter* (click that link and/or read the Notes below)
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the chocolate chips, peanut butter chips, and stir to combine.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Brown the butter over medium heat until it turns amber and emits a nutty aroma, about 5 minutes.
- Cookies keep airtight at room temperature for up to 1 week or frozen for up to 6 months.
- You can freeze unbaked dough in an airtight container for up to 4 months and bake from frozen, adding 1 to 2 minutes to baking time.
- Wait a moment after adding butter before mixing in the egg to avoid scrambling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 36mg | 12% |
| Sodium | 222mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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