Peanut Butter Chocolate Chip Cookies
User Reviews
5
Peanut Butter Chocolate Chip Cookies
Description
The cookie dough combines all-purpose flour, baking soda, and salt whisked together before being mixed into a creamy blend of peanut butter, room-temperature unsalted butter, light brown sugar, and granulated sugar. Eggs and vanilla extract are beaten in to build depth of flavor. Chocolate chips are folded in to distribute throughout the dough.
The dough is portioned by spoonfuls placed on parchment-lined baking sheets, spaced for expansion. Some prefer flattening the dough balls with a fork for a traditional cookie shape. Baking at 350°F results in cookies with golden edges and soft centers, which firm as they cool. Longer bake times make crisper edges while retaining chewiness inside.
Using room temperature butter and eggs ensures uniform mixing and a tender crumb. Measuring flour carefully and not overbaking preserves moisture. After baking, letting cookies rest on the sheet briefly helps them set properly.
Ingredients
- 2¼ cups all-purpose flour (270g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups peanut butter 260g, creamy
- 1 cup butter softened to room temperature (226g, unsalted
- ¾ cup light brown sugar 200g, packed
- ⅔ cup granulated sugar (135g)
- 2 teaspoons vanilla extract pure
- 2 large egg
- 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
- Use room temperature butter and eggs for an even, tender dough; warm cold eggs in warm water if needed.
- Measure flour accurately by weighing or fluffing and leveling cups to avoid dry, dense cookies.
- Cookies may look slightly underdone in the center when removed; they firm up as they cool for a chewy texture.
- Cream butter and sugars thoroughly to incorporate air and achieve a light crumb.
- Use a cookie scoop for uniform size and even baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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