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Soft & Chewy Peanut Butter-Chocolate Chip Cookies

Huge, soft-batch, bakery-style peanut butter cookies loaded with chocolate chips.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
30 mins
Servings: 30 to 32 cookies
Calories: 296 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 8½ ounces bread flour (2 cups)
  • 8½ ounces cake flour (2 cups + 2 tablespoons )
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1¼ teaspoons baking soda
  • 1¼ cups unsalted butter at room temperature
  • ½ cup creamy peanut butter
  • 10 ounces light brown sugar (1⅓ cups )
  • 8 ounces granulated sugar (1 cup + 2 tablespoons )
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2½ cups chocolate chips milk, semisweet or dark

Instructions

    Cup of Yum
  1. Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until very light, about 3 to 4 minutes.
  3. Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips until evenly distributed.
  4. Press plastic wrap against dough and refrigerate for at least 4 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
  5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.
  6. Divide the dough into 2½-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Bake for about 15-17 minutes, or until the edges are set and golden brown.
  7. Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.

Notes

  • Note: Please note that while I do provide the cup equivalents in the recipe above per reader feedback, I HIGHLY recommend weighing the ingredients for this particular recipe.
  • Nutritional values are based on one serving

Nutrition Information

Calories 296kcal (15%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 33mg (11%) Sodium 200mg (8%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 285IU (6%) Vitamin C 0.1mg (0%) Calcium 42mg (4%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 30to 32 cookies

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%
Carbohydrates 39g 13%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 200mg 8%
Potassium 83mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 285IU 6%
Vitamin C 0.1mg 0%
Calcium 42mg 4%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.