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Fan-Favourite Peanut Butter Chocolate Chip Cookies


Utilizing this recipe, you’ll get pleasure from ultra-soft and thick bakery-style peanut butter chocolate chip cookies which are crammed to the brim with chocolate chips. I make them with a whopping 2 cups of peanut butter, so that you’re assured mega taste in each single chew.

One reader, Katelyn, says: “That is palms down my favourite cookie recipe of all time. I’ve baked and liked Sally’s recipes for years and that is my new favourite! I ate 3 at a time. 3 separate occasions. Then introduced them to buddies who additionally ate 3 apiece. Everybody agreed they have been one of the best peanut butter cookies they’ve ever had. Extremely suggest! ★★★★★”

peanut butter chocolate chip cookies on marble backdrop.

You don’t should go one other day with out experiencing what some bakers have known as “one among my favourite recipes on this web site (and basically)” and “one of the best cookies I’ve ever made.”

Whereas there’s a recipe for traditional peanut butter cookies in my Sally’s Cookie Habit cookbook and I’ve my super-soft peanut butter cookies on this web site, as we speak’s cookies are EXTRA thick and completely loaded with peanut butter and chocolate chips. I printed the recipe again in 2016, and figured I’d convey it again into the highlight. This IS peanut butter perfection, in spite of everything.


These Bakery-Fashion Peanut Butter Chocolate Chip Cookies Are:

  • Large—3 Tablespoons of dough per cookie
  • Mushy for days
  • Crinkly & crackly on high
  • Loaded with chocolate chips
  • Thick & 100% irresistible
  • Comparatively fast—just one hour of chill time
stack of peanut butter chocolate chip cookies on marble cake stand.
close-up of peanut butter chocolate chip cookie.

Peanut Butter Chocolate Chip Cookies: What Works & What Doesn’t

This can be a easy recipe, and the identical base dough as my white chocolate peanut butter cookies. When creating the recipe a number of years in the past, I discovered a pair methods and am pleased to share my findings:

  1. Embrace a creamy cookie dough. 1 cup of butter, 2 cups of peanut butter, and a couple of eggs make for a particularly creamy cookie dough. Embrace it; you don’t want so as to add extra flour. When the dough hits the oven, peanut butter acts considerably like a dry ingredient and provides the cookies construction.
  2. Chill the cookie dough. You would possibly keep in mind from my Find out how to Forestall Cookies from Spreading web page that chilling cookie dough is essential. Fortunately this dough is thick and secure, which suggests it doesn’t want hours within the fridge earlier than baking. A fast 1 hour of chilling prevents the cookies from over-spreading. My brownie cookies (and the jazzed-up model—peanut butter-filled brownie cookies) have a super-quick chill time, too.
  3. Flatten the dough. Be sure you barely flatten every cookie earlier than baking, as it will assist the cookies unfold a bit within the oven. If you concentrate on it, it’s a typical step when making peanut butter cookies—you flatten these with a fork previous to baking. Right here, you may simply use the again of a spoon or your palms.

Seize These Elements:

ingredients on counter including flour, eggs, chocolate chips, 2 sticks of butter, and sugars.

Choosing the fitting components is essential, particularly on the subject of peanut butter. This recipe requires extra peanut butter than some other recipe that makes an equal quantity of dough. So with out query, you’re assured an intensely flavored cookie.

  • Peanut butter: As talked about, these cookies have—entrance and middle—extremely concentrated peanut butter taste. To realize this, use a industrial model of creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter isn’t best right here. The cookies will probably be too crumbly and, relying on the model, might even have an oily texture. Crunchy peanut butter produces the identical crumbly outcomes.
  • Room-temperature butter: Be sure that your butter is cool to the contact. Right here’s what room-temperature butter actually means.
  • Extra white sugar than brown: In these peanut butter chocolate chip cookies, you’ll discover there’s extra granulated sugar than brown sugar. When making fundamental chocolate chip cookies, I like to recommend utilizing extra brown sugar than white sugar as a result of it produces a softer cookie. The addition of peanut butter already makes as we speak’s cookies gentle, and utilizing extra brown sugar made them EXTRA gentle—to the purpose the place they have been falling aside. Because of this, I discovered it was merely an excessive amount of of a very good factor.
  • Chocolate chips: Identical to with peanut butter half moon cookies, the chocolate enhances the extraordinary peanut butter. I like to recommend semi-sweet chocolate chips as a result of they add a balanced taste, and simply the correct quantity of sweetness.
peanut butter chocolate chips cookie dough.
cookie dough pressed down into flat rounds on lined baking sheet.
peanut butter chocolate chip cookies on gold cooling rack.

One reader, Paige, says: “What is that this magic? I used to be just a little hesitant this complete course of…. two cups of peanut butter? Three-tablespoon-sized cookies? No method! However this works and the cookies are unbelievable. ★★★★★

You may even change a few of the chocolate chips with peanuts, which makes for a splendidly chunky cookie with further peanut taste. You can even roll the balls of dough in granulated sugar (earlier than barely flattening them) for some sparkle, identical to these peanut butter blossoms.

I even have a recipe for unapologetically massive and fats peanut butter oatmeal chocolate chip cookies that boast the identical nice taste, and have the added chew from oats.

peanut butter cookies with crackles on top on red plate.
What’s the greatest peanut butter for baking?

Use a industrial model of processed creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter gained’t do that dough any favors. The cookies will probably be too crumbly and, relying on the model, might even have an oily texture.

Can I exploit crunchy peanut butter?

I don’t suggest crunchy peanut butter in these cookies as a result of, like natural-style, it produces a crumbly cookie. Be happy to swap some chocolate chips for peanuts to attain that crunchy peanut butter texture.

Why are my peanut butter chocolate chip cookies crumbly?

You might have over-baked them. Bake simply till the sides are set; the facilities will nonetheless look fairly gentle. Give them at the very least 10 minutes to chill on the baking sheets earlier than transferring to a cooling rack.

Extra Favourite Cookie Recipes

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peanut butter chocolate chip cookies on marble backdrop.

Bakery-Fashion Peanut Butter Chocolate Chip Cookies


  • Creator:
    Sally

  • Prep Time:
    1 hour, 10 minutes

  • Prepare dinner Time:
    quarter-hour

  • Whole Time:
    2 hours

  • Yield:
    32 cookies

  • Class:
    Cookies

  • Methodology:
    Baking

  • Delicacies:
    American


Description

These massive bakery-style peanut butter chocolate chip cookies are tremendous thick, ultra-soft, and stuffed with chocolate chips. It’s greatest to make use of creamy peanut butter, and you should definitely chill the cookie dough within the fridge for 1 hour earlier than baking.



Directions

  1. Whisk the flour, baking powder, baking soda, and salt collectively in a medium bowl. Put aside.
  2. Utilizing a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and each sugars collectively on medium velocity till easy, about 2 minutes. Add the eggs and beat on excessive till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl as wanted. Add the peanut butter and vanilla, then beat on excessive till mixed.
  3. Add the dry components to the moist components and blend on low till mixed. With the mixer operating on low velocity, add the chocolate chips. Dough will probably be thick and gentle.
  4. Cowl and chill the dough within the fridge for 1 hour and as much as 3 days. If chilling for longer than a couple of hours, although, enable the dough to sit down out at room temperature for at the very least half-hour earlier than rolling and baking as a result of the dough will probably be fairly laborious and the cookies might not unfold that a lot.
  5. Preheat oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. (All the time really helpful for cookies.) Put aside.
  6. Scoop cookie dough into massive balls, about 3 Tablespoons of dough per cookie (about 60g, it’s so much!), and, if desired, roll the balls in granulated sugar. Coating in sugar is optionally available. Place 8 balls onto the cookie sheets. Gently press down on every ball to *barely* flatten.
  7. Bake every batch for 14–quarter-hour, or till the sides seem set and evenly browned on the perimeters. The facilities will nonetheless look very gentle.
  8. Cool cookies for 10 minutes on the baking sheet. Throughout this time, I prefer to press a couple of extra chocolate chips into the tops of the nice and cozy cookies. (That is optionally available and just for seems.) Switch to wire rack to chill fully. The cookies will barely deflate as they cool. 
  9. Cowl leftover cookies tightly and retailer at room temperature for as much as 1 week.


Notes

  1. Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 3 days. Permit to return to room temperature, then proceed with step 5. Baked cookies freeze nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Right here’s freeze cookie dough.
  2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
  3. Can I Halve this Recipe? Sure, completely. Halve the recipe by halving all the components. The directions stay the identical.
  4. Peanut Butter: It’s greatest to make use of a industrial, processed model of peanut butter like Jif creamy or Skippy creamy. I don’t counsel utilizing natural-style, oily peanut butter. Keep away from utilizing crunchy peanut butter as a result of it makes the cookies further crumbly.
  5. Chocolate Chips: You may change 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for further peanut taste.
  6. Take a look at my high 5 cookie suggestions earlier than starting. It consists of forestall cookies from over-spreading and why room-temperature components make a distinction.

Key phrases: bakery type peanut butter chunk cookies

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