Soft Batch Chocolate Chunk Peanut Butter Cookies
User Reviews
4.9
Soft Batch Chocolate Chunk Peanut Butter Cookies
Description
These cookies combine softened butter and creamy peanut butter to form a smooth, rich base. Vanilla extract enhances the flavor, while brown and granulated sugars contribute to moisture and sweetness. Eggs add structure, and the balance of baking soda, baking powder, and salt helps the cookies rise and maintain softness.
Chocolate chunks are folded into the dough to provide generous, melty pockets of chocolate in each bite. Chilling the dough in the refrigerator slows spreading during baking, resulting in thick, soft-centered cookies with chewy edges.
Baked at 350°F until set, they yield soft, tender cookies that hold their shape well. These cookies are suitable for enjoying as a sweet treat or sharing, highlighting a comforting combination of peanut butter and chocolate flavors.
The notes indicate the total recipe time includes chilling and the importance of bringing dough to the right temperature if chilled longer.
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup peanut butter creamy, at room temperature
- 2 teaspoons vanilla extract pure
- 1 light brown sugar 1/2 cups, packed
- 1/2 cup granulated sugar
- 2 egg large, at room temperature
- 2 all-purpose flour bleached or unbleached accepted, 1/2 cup quantity
- 1 teaspoon baking soda
- 1 baking powder 1/2 teaspoons
- 1/4 teaspoon salt kosher or table salt
- 8 ounces chocolate chopped into chunks
- 1 teaspoon sea salt flaky
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
- Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.
- Next add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
- Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
- Turn mixer off and use a spatula to fold in the chocolate chunks.
- Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.
When ready to bake:
- Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
- Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading.
- Bake for 12-14 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Chill dough for at least 30 minutes to maintain cookie shape and softness while baking.
- If refrigerated longer than 30 minutes, allow dough to return to room temperature before baking.
- The total preparation time includes chilling time for best texture.
User Reviews
Overall Rating
4.9
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