Peanut Butter Chocolate Chip Cookies
User Reviews
5.0
1,338 reviews
Excellent
Peanut Butter Chocolate Chip Cookies
Report
All you need are a few simple ingredients to make these delicious Peanut Butter Chocolate Chip Cookies! They are the perfect balance of sweet and salty and are guaranteed to be a big hit.
Share:
Ingredients
- 2¼ cups all-purpose flour (270g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups creamy peanut butter (260g)
- 1 cup unsalted butter softened to room temperature (226g)
- ¾ cup packed light-brown sugar (200g)
- ⅔ cup granulated sugar (135g)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1½ cups semisweet chocolate chips (265g)
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper
- In a small mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
- With the mixer on low speed, gradually add in the flour mixture, and beat just until just combined. Stir in the chocolate chips.
- Drop 2 tablespoon-size balls of dough about 2 inches apart on the line cookie sheets. (If desired, you can flatten the dough balls by pressing the tops down with the tines of a fork)
- Bake one sheet at a time for 10 to 15 minutes or until the cookies are golden around the edges, but still soft in the center. (The longer bake time will give you a crisper cookie.) Remove from oven, and let cool on the baking sheet for 1 to 2 minutes, or until the cookies firm up a bit. Transfer to a wire rack, and let cool completely. Cookies can be stored in an airtight container for 3 days or frozen for several months.
Notes
- Room temperature butter and eggs will mix more evenly into the cookie dough. If your eggs are cold, place them in a bowl of warm water for a few minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
- I highly recommend using a triggered cookie scoop to portion the cookie dough. A cookie scoop ensures that all the peanut butter and chocolate chip cookies are the same size, so they bake evenly.
- Measure your flour correctly. Adding too much flour to the batter is the most common mistake, leading to dry or dense cookies. The easiest way to measure is by using a digital kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
- It’s fine if the middle of the cookies looks a little underdone when you pull them out of the oven. The cookies will firm up as they cool. If you let them cook all the way through in the oven, they’ll be less soft and chewy.
- Don’t rush creaming butter and sugar together until light and fluffy. Creaming the butter and sugar helps incorporate air into the dough, which will help naturally leaven your cookies and create a tender crumb.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
162mg
(7%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
264IU
(5%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 162mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 264IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,338 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate Peanut Butter Cake (with Caramel Peanut Butter Nougat Filling and Chocolate French Buttercream Frosting)
European, American, Canadian
4.7
(9 reviews)
