Peanut Butter Chocolate Chip Cookies
User Reviews
3.7
Peanut Butter Chocolate Chip Cookies
Description
These cookies start by creaming room-temperature butter and creamy peanut butter until smooth, then mixing in vanilla extract. Dry ingredients—flour, confectioners' or granulated sugar, and sea salt—are incorporated into the mixture until a cohesive dough forms. Chocolate chips are folded in by hand, adding bursts of chocolate throughout the cookie.
The dough is shaped into a log, chilled for a couple of hours to firm up, then sliced into evenly sized rounds. Baking on parchment or silicone mats at 350°F yields cookies with soft centers and slightly crisp edges. The peanut butter ensures a rich, creamy flavor profile balanced by the sweetness of the chocolate chips and a pinch of salt.
These cookies are convenient to prepare ahead and slice before baking, making portioning simple. They offer a straightforward peanut butter cookie experience with the texture and taste enhanced by chocolate chips.
Ingredients
- 1/2 cup butter unsalted, at room temperature (important!
- 1/3 cup peanut butter creamy (I like Jif
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup confectioner's sugar Note: you can also use granulated sugar
- sea salt scant 1/2 tsp
- 3/4 cup chocolate chips of your choice, milk or dark
Instructions
- Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
- Add the flour, sugar, and salt and mx until the dough comes together and is no longer dry.
- Fold in the chocolate chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. The log will be roughly 7 1/2--8 inches long.
- While the dough is chilling, pre-heat the oven to 350F
- Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/2 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
- Bake on a parchment or silpat lined baking sheet at 350F for about 12-14 minutes, depending on how thick your cookies are. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
- Let the cookies cool on the pan for 5 minutes before transferring to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 20445 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 204.45kcal | 10% |
| Carbohydrates | 20.31g | 7% |
| Protein | 3.16g | 6% |
| Fat | 12.61g | 19% |
| Saturated Fat | 6.53g | 33% |
| Sodium | 77.56mg | 3% |
| Fiber | 0.93g | 4% |
| Sugar | 10.37g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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