Peanut Butter Chocolate Chip Cookies
User Reviews
5
Peanut Butter Chocolate Chip Cookies
Description
This cookie recipe uses a mix of peanut butter, light and dark brown sugars, and a single egg to create a moist, dense dough. Dark or semi-sweet chocolate chips are folded in, with additional chips reserved for topping. Refrigerating the dough firms it up, supporting a thicker cookie shape that bakes to a chewy interior with lightly crisp edges.
After baking at 350°F for about 10 minutes, the cookies have golden surfaces and slightly darker edges, indicating doneness. The crosshatch fork press adds a textured top that spreads evenly while preventing cookies from puffing excessively. Pressing extra chocolate chips on top before baking adds pockets of melted chocolate.
These cookies are best cooled completely before handling to prevent crumbling and can be stored for several days in an airtight container. They do not work well with all-natural peanut butter, which lacks oils and sugars needed for texture here. Dark brown sugar adds a richer molasses flavor but can be replaced with light brown sugar if needed.
Ingredients
- 1 cup peanut butter creamy or chunky, but NOT all-natural
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 large egg
- ¼ - ½ cup chocolate chips dark chocolate, some reserved
Instructions
- In a medium sized mixing bowl, combine peanut butter, sugar, and egg, and mix well to combine.
- Stir in most of the chocolate chips, reserving about 36 to use later.
- Place bowl of dough in the refrigerator for 10 minutes to firm it up.
- Preheat oven to 350°F. Line a baking tray with parchment or a silicone baking mat.
- Scoop a heaping 1 Tablespoon of cookie dough into a ball and place on baking sheet 2 inches apart.
- Once the balls of cookie dough are on the tray, take a fork, and gently press down on the dough making a cross hatch, pushing down until the cookie is approximately 1 cm thick.
- Gently press 3 of reserved chocolate chips into each cookie on the top.
- Bake for 10 minutes, or until light golden on the surface and darker golden on the edges.
- Leave to cool on the tray for five minutes, then remove to a cooling rack.
- Let cool to set completely or they will crumble in your hands.
Notes
- The recipe yields 12 large cookies or 14 smaller ones; bake only 12 at a time for even cooking.
- Store cookies in an airtight container for up to 4 to 5 days to maintain freshness.
- Avoid using all-natural peanut butter since it lacks oils and sugars needed for proper cookie texture.
- Dark brown sugar can be substituted with light brown sugar, but using dark brown enriches the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220 | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 112mg | 5% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 30IU | 1% |
| Calcium | 31mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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