Peanut Butter Chocolate Chip Cookies Recipe

Name: Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup All-purpose Flour; 2 teaspoons Baking Soda; 1 teaspoon Salt; ¼ Tablespoons Unsalted Butter, Softened; 1 cup Granulated Sugar, Plus More For Sprinkling; 1 cup Firmly Packed Brown Sugar; 2 whole Large Eggs, Room Temperature; 1 teaspoon Pure Vanilla Extract; 1 cup Creamy Peanut Butter; 10 ounces, weight Good Quality Milk Chocolate, Coarsely Chopped

Servings: persons

1-3/4 cup All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
¼ Tablespoons Unsalted Butter, Softened
1 cup Granulated Sugar, Plus More For Sprinkling
1 cup Firmly Packed Brown Sugar
2 whole Large Eggs, Room Temperature
1 teaspoon Pure Vanilla Extract
1 cup Creamy Peanut Butter
10 ounces, weight Good Quality Milk Chocolate, Coarsely Chopped

1
1. Mix flour, baking soda, and salt in a medium bowl and set aside.
2
2. In bowl of an electric mixer fitted with a paddle attachment, beat butter and both sugars together until light and fluffy. Scrape down the bowl, then add eggs one at a time and mix until just incorporated. Add vanilla and peanut butter and mix until just incorporated. Add half of the flour mixture and mix for 15 seconds; add the rest of the flour mixture, and mix until just incorporated (do not overmix!). Fold in chocolate chunks.
3
3. Preheat oven to 375u00b0F. Using a disher (I used a #24), scoop out dough into individual cookies onto a cookie sheet, placing them close together. Place the cookie sheet in the fridge and refrigerate at least 30 minutes.
4
4. Remove the now-cold, unbaked cookies from the baking sheet, place them on a plate. Place 6 cookies at a time on the baking sheet; gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press too flat. Sprinkle tops of the cookies with granulated sugar and bake 10 to 12 minutes, rotating the baking sheet halfway through. For me, cooking time was 10 minutes. Remove pan to a wire cooling rack and cool 5 minutes; move cookies off the pan to the cooling rack and cool completely.

1307

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 2 teaspoons Baking Soda, 1 teaspoon Salt, ¼ Tablespoons Unsalted Butter, Softened, and more.

Yes, Peanut Butter Chocolate Chip 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.

Peanut Butter Chocolate Chip Cookies

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