Peanut Butter Chocolate Chip Cookies
User Reviews
5
Peanut Butter Chocolate Chip Cookies
Description
The Peanut Butter Chocolate Chip Cookies use cold unsalted butter and creamy natural peanut butter as the fat base, creamed with light brown and granulated sugars to create a rich and thick dough. Eggs, vanilla, flour, baking soda, and optional sea salt are combined to provide structure and subtle leavening, while the addition of chocolate chips lends chocolate bites throughout. The dough is thick enough to scoop into evenly sized balls with an ice cream scooper, positioned on a parchment-lined baking sheet.
Baked at 350 degrees Fahrenheit for 9 to 11 minutes until the edges turn golden but the centers remain soft, the cookies remain fragile while warm, with a soft, gooey texture upon cooling. Both all-purpose and gluten-free flours can be used without affecting the outcomes significantly. Cooling the cookies on the baking pan before transferring to a wire rack helps them set without breaking apart.
These cookies store well in airtight containers for up to four days and can be refrigerated for a firmer texture. They also freeze well for about 30 days if longer storage is needed, making them convenient for advance preparation or portioned treats.
Ingredients
- 1 cup butter cold unsalted
- 1 ½ cups peanut butter all natural creamy
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 egg
- 1 tsp vanilla extract
- 2 ⅓ cups flour all purpose or gluten free flour
- 1 tsp baking soda
- pinch salt optional, sea salt
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, peanut butter, brown sugar and granulated sugar. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in eggs and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 2 inches apart.
- Bake for 9 to 11 minutes or until edges have started to turn golden.
- Finally, remove from oven. Cookies will be soft and gooey. Allow cookies to cool on pan for at least 10 minutes. Then carefully move to a cooling rack.
Notes
- Use cold, unsalted butter directly from the fridge to achieve the proper dough consistency.
- Mix butter, peanut butter, and sugars thoroughly to eliminate clumps for even texture.
- Substitute all-purpose flour with gluten-free 1 to 1 flour if desired; avoid other flour types.
- The dough should be thick and non-sticky to scoop evenly with an ice cream scooper.
- Bake until cookies look gooey but set in the middle to maintain softness.
- Cookies are soft and fragile when warm; handle carefully.
- Store in an airtight container for up to 4 days, preferably refrigerated to maintain texture.
- Cookies can be frozen for up to 30 days for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 165mg | 7% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 342IU | 7% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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