Chewy Peanut Butter Chocolate Chip Cookies
These cookies have the perfect ratio of peanut butter to chocolate, mixing harmoniously with each chewy bite. Plus, they're so quick to prepare you'll want to keep this recipe close at hand.
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Whisks
- Rubber Spatula
- Baking Sheet
- Parchment Paper optional
- Scale optional, use if weighing ingredients
Ingredients
- ⅔ Cup Creamy Peanut Butter 160g
- ½ Cup Unsalted Butter melted - 113g
- ½ Cup + 2 Tbsp Light Brown Sugar 130g
- ½ Cup Granulated Sugar 100g
- 1 Large Egg room temperature
- ½ Tsp Pure Vanilla Extract 2g
- 1 ½ Cups All-Purpose Flour 180g
- ¼ Tsp Baking Soda 1g
- ¼ Tsp Baking Powder 1g
- ¼ Tsp Table Salt 1.5g
- 1 ¼ Cups Chocolate Chips 225g
- Flaky Sea Salt or Granulated Sugar for Topping optional
Instructions
- Combine the peanut butter and melted butter in a large bowl and whisk until smooth and creamy. Add brown and granulated sugars and whisk until incorporated. Add the egg and vanilla to the same bowl and whisk well.⅔ Cup Creamy Peanut Butter, ½ Cup Unsalted Butter
- Add the flour, baking soda, baking powder, and salt to a medium bowl and whisk to combine.1 ½ Cups All-Purpose Flour, ¼ Tsp Baking Soda, ¼ Tsp Baking Powder, ¼ Tsp Table Salt
- Pour the dry ingredients into the large bowl of wet ingredients in two batches. Stir the mixture after each batch with a rubber spatula until the flour is mostly incorporated. You should still see small streaks of flour after stirring in each batch.
- Add in chocolate chips and fold into the dough until just combined. Do not overmix (see note). Cover the bowl and refrigerate for 30 minutes.1 ¼ Cups Chocolate Chips
- Preheat your oven to 350°F / 176°C. Once the oven registers that it is preheated, wait 10 minutes to be sure it is fully up to temp. During this period, grab a large baking sheet and line it with parchment paper. Scoop 2 Tbsp of dough and arrange on the baking sheet, leaving 2" of space between each cookie.
- Using the tines of a fork, press a crosshatch pattern into each cookie. Don't flatten them too much in the process (see video). Optional: Lightly sprinkle each cookie with flaky sea salt or granulated sugar for added texture and flavor to your finished product.Flaky Sea Salt or Granulated Sugar for Topping
- Bake cookies for 10-12 minutes or until lightly golden brown around the edges. Tap the pan once against a hard surface to settle the cookies when removed from the oven, and place the pan on a wire rack to cool for 10 minutes. After 10 minutes, place each cookie on the wire rack to continue cooling and settling (if you have not eaten them already). Store cookies in an airtight container at room temperature for up to 3 days.
Video
Notes
Be careful not to overmix the dough when mixing the dry and wet ingredients or adding in the chocolate chips; doing so could add more air to the dough, which will cause the cookies to rise and fall flat in the oven. It could also increase gluten production, producing a dense, tough cookie. It may be tempting to thoroughly combine them so that the chocolate chips are uniform in the dough, but you can remedy this in a couple of ways:
- Balance each dough scoop with a mix of concentrated areas of lighter and heavier chocolate chips.
- Before baking the cookies in the oven, press some chocolate chips lightly into any scooped dough with a lighter concentration.
Nutrition
Serving: 1CookieCalories: 269kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 25mgSodium: 103mgPotassium: 152mgFiber: 2gSugar: 19gVitamin A: 179IUCalcium: 27mgIron: 2mg
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