Peanut Butter Chocolate Chip Cookies
User Reviews
4.8
Peanut Butter Chocolate Chip Cookies
Description
Peanut Butter Chocolate Chip Cookies combine all-purpose flour with baking powder, baking soda, and fine sea salt to create the dry base. Melted butter is mixed with creamy peanut butter and sugars, then eggs and vanilla are added to the wet mixture. Gradually combining with the dry ingredients and folding in semi-sweet chocolate chips results in a thick dough that may seem crumbly due to the characteristics of peanut butter and flour brands used.
Baking yields cookies that have a chewy texture with a rich peanut butter presence complemented by pockets of melted chocolate chips. The use of both granulated and dark brown sugars adds complexity to the sweetness and moistness.
For best results, the dough can be refrigerated from 24 up to 72 hours, which firms it and develops deeper flavors. Before baking, allowing the dough to warm slightly makes it easier to handle. The cookies bake at 350ºF until set.
Measuring flour carefully is important to avoid dry or crumbly dough, and using bleached all-purpose flour or adjusting flour amounts based on type can help maintain proper cookie texture. Well-stirred natural peanut butter enhances the peanut flavor without affecting dough consistency adversely.
Ingredients
- 2 1/2 cups all-purpose flour measured correctly, 318 grams, bleached
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 1 unsalted butter stick, 113 grams
- 3/4 cup peanut butter 202 grams, creamy
- 1/2 cup granulated sugar 100 grams
- 1 cup dark brown sugar packed, 200 grams
- 2 egg at room temperature, large eggs plus 1 egg yolk
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
- Dough may be loose and slightly crumbly. It will not appear like normal chocolate chip cookie dough. If it's unbearably crumbly, that's likely due to discrepancies among brands of peanut butter and if you used unbleached flour. Add 2 tablespoons milk if that's the case.
- OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large spring-loaded cookie scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
- Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Measure flour accurately and prefer bleached all-purpose flour for best texture; reduce flour by 2 tablespoons if using King Arthur brand.
- Use very well-stirred natural peanut butter to maintain smooth dough and stronger peanut flavor.
- For softer dough handling and richer flavor, refrigerate dough for at least 24 hours before baking, but no longer than 72 hours.
User Reviews
Overall Rating
4.8
You'll Also Love
