These Peanut Butter Chocolate Chip Cookies can be enjoyed right away! Why prolong the satisfaction of such scrumptious cookie? Chilling the dough for 24 hours in the fridge will allow the texture to become chewier and thicker and the flavour intensifies. No time to bake, No Problem! Roll them into balls and freeze them in container of choice. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. BAKE FROM FROZEN, go ahead it won’t hurt. Just remember the dough may not spread as much. Sit back and enjoy with a cold glass of milk!!
peanut butter chocolate chip cookie ingredients
- unsalted butter
- creamy peanut butter
- sugar
- brown sugar
- egg
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips, semi-sweet, milk or dark chocolate… you decide!
Unsalted Butter: Salt content in butters varies from brand-to-brand. Salt in a recipe either enhances or masks flavors. Overly salty baked goods will result in a poor flavored product. If you are unable to locate unsalted butter, feel free to use salted; just omit the extra salt in the recipe.
Brown Sugar: Feel free to use light or dark brown sugar. For this recipe, I found I prefer the slightly sweeter tastes of light brown but if you like the deeper, richer caramel flavors of dark brown use that type instead!
Pure vanilla extract: Using a high quality pure vanilla extract gives a subtle rich sweet flavor. It also brings out the flavors of the other ingredients in the mix.
Cornstarch: Helps produce a softer, fluffier, thicker cookie.
How to Make Peanut Butter Chocolate Chip Cookies
The cookie dough comes together in about 10 minutes.
Step 1: Whisk the dry ingredients together. You need flour, baking powder, baking soda, and salt.
Step 2: Cream the butter and sugars together. Make sure the butter is cool to touch, not overly warm. Check out brown butter option below. Use more granulated sugar than brown sugar. When making chocolate chip cookies, I always prefer to use more brown sugar than white sugar because it produces a softer cookie. With peanut butter cookies, however, the peanut butter already makes the cookies soft. More brown sugar made them EXTRA soft, so they fell apart. Too much of a good thing.
Step 3: Beat in eggs, peanut butter, and vanilla extract.
Step 4: Mix dry and wet ingredients together.
Step 5: Chill the cookie dough. Chilling the cookie dough is important, but this dough is thick so it doesn’t need hours inside the refrigerator. A quick 1 hour of chilling will prevent the cookies from over-spreading.
Step 6: Roll into balls and coat with sugar. Each dough ball is about 1.5 Tablespoons. Roll each into granulated sugar for an extra sparkly crunch!
Step 7: Bake until the edges are set, about 12 minutes.
Optional: How to make brown butter
Turn on the heat to medium and let the butter melt. Tip: The temperature you use can vary from high to medium; either way, the butter will go from melted to brown in mere minutes. High heat will brown the butter very quickly, but if you don’t keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Until you get really good at this, it’s safer to use moderate heat to slow things down just a bit so you can keep a careful eye on the process.
Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma and perfecto you have some very yummy brown butter in no time at all!!
Check out the step by step process here
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp salt
- ½ cup unsalted butter ½ stick, room temperature
- 1½ cups Creamy Peanut Butter
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp Vanilla
- 1 cups semi-sweet chocolate chips can be substituted for chocolate of choice
Instructions
- 1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 2. Cream together the butter and peanut butter, you will have to stir vigorously. You can use your stand mixer as it spins! Stir in both sugars until well combined. Add the eggs, one at a time, stirring well after each addition. Add in the vanilla. Slowly stir in the flour mixture. Add the chocolate to combine.
- 3. Optional: If time permits, cover the dough and refrigerate for up to 24 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- 4. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets (lined with parchment paper). Flatten dough slightly NOT ALL THE WAY.
- 5. Bake for 12 minutes, or until golden brown. Cookies can be stored in airtight container at room temperature for up to 3 days.
Nutrition
You can also try these: