Peanut Butter Chocolate Chip Cookies
Deliciously thick and chewy Peanut Butter Chocolate Chip Cookies, bursting with rich flavors.
Equipment
- microwave
- Oven
- Baking sheets
- parchment paper
- large bowl
- Medium bowl
- cookie scoop
Ingredients
Dry Ingredients
- 2.5 cups bleached all-purpose flour measured correctly
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 stick unsalted butter 113 grams
- 0.75 cup creamy peanut butter 202 grams
- 0.5 cup granulated sugar 100 grams
- 1 cup packed dark brown sugar 200 grams
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
Mix-Ins
- 2 cups semisweet chocolate chips 340 grams
Instructions
Baking Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large heat-safe bowl, microwave the butter until melted. Stir in peanut butter until well combined. Add granulated sugar and brown sugar, mixing well. Add eggs and yolk, one at a time. Stir in vanilla.
- Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
- If dough is crumbly, add 2 tablespoons milk.
- OPTIONAL: Refrigerate dough for 24-72 hours if time permits. Let sit at room temperature to soften.
- Divide dough into 3-tablespoon sized balls and place on prepared baking sheets. Flatten slightly.
- Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before transferring to wire racks.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
For best results, use bleached all-purpose flour and ensure proper measurement. Natural peanut butter must be well stirred until smooth.
Nutrition
Serving: 1cookieCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg
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