Peanut Butter Chocolate Chip Cookies
I'm gonna keep the story simple this week. You like cookies. You like chocolate. You like peanut butter. Luckily for you, I have found the best ultra-chewy-melt-in-your-mouth combination of all these magical key components. All you have to do now is bake and experience choco PB bliss.
Recipe makes 12 large cookies
- 150g (1 & 1/4 cup)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 115g (1 stick) unsalted butter, room temperature
- 100g (1 cup) granulated sugar
- 75g (3/4 cup) light brown sugar
- 1 large egg
- 1 cup (260g creamy peanut butter)
- 1 tsp vanilla extract
- 135g (3/4 cup) chocolate chips or chunks
- 50g granulated or turbinado sugar for rolling (optional)
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour, baking soda, and baking powder into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold chocolate chips or chunks into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes for it to soften a bit before rolling.
- Scoop or roll out cookie dough into 3 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 11-13 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - make sure that they're completely cooled and free of moisture before freezing.