PB & C Cookies Recipe

Name: PB & C Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 8 tablespoons (4 ounces) unsalted butter, at room temperature; 1/2 cup firmly packed dark brown sugar; 1/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 large egg, lightly beaten; 1/2 cup chunky peanut butter, preferably natural; 1 ounce 99% unsweetened chocolate, melted; 6 ounces 62% semisweet chocolate, chopped into 1/4-inch pieces

Servings: persons

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
1/2 cup chunky peanut butter, preferably natural
1 ounce 99% unsweetened chocolate, melted
6 ounces 62% semisweet chocolate, chopped into 1/4-inch pieces

1
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325F.
2
Line a 17 by 12 by 1-inch baking sheet (half sheet pan) with a Silpat or parchment paper.
3
In a small bowl, combine the flour, baking powder, and salt, and set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and mix on medium speed to blend, 1 to 2 minutes.
5
Add the vanilla, egg, and peanut butter and mix for 2 to 3 minutes.
6
Pour in the melted chocolate and mix until just combined.
7
Stop the mixer, add the dry ingredients, and mix until just combined.
8
Remove the bowl from the mixer and fold in the chocolate pieces.
9
Drop large mounds of dough, about 3 heaping tablespoons each, onto the prepared baking sheet, leaving about 2 inches between them.
10
Bake for about 20 minutes, or until the cookies are lightly cracked on top, rotating the pans halfway through.
11
Remove from the oven and cool on the sheets for 2 minutes, then transfer to a cooling rack to cool completely.

966

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 8 tablespoons (4 ounces) unsalted butter, at room temperature, and more.

Yes, PB & C Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

PB & C Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions