Peter Pan Neverland Chocolate Chip Cookies
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
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Total Time
3 hrs 21 mins
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Servings
18
-
Calories
230 kcal
-
Course
Baked Goods
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Cuisine
American
Peter Pan Neverland Chocolate Chip Cookies
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Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!
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Ingredients
- 1 large egg
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- heaping 3/4 cup Peter Pan Simply Ground Original Peanut Butter®
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 ½ cups semi-sweet chocolate chips
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, sugars, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the chocolate chips and mix on low speed until just incorporated.
- Using a two-tablespoon cookie scoop form approximately 18 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Reese’s Pieces Soft Peanut Butter Cookies and Peter Pan® Neverland Cookies.
Nutrition Information
Show Details
Serving
1
Calories
230kcal
(12%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Cholesterol
24mg
(8%)
Sodium
135mg
(6%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 230kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 135mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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