Peanut Butter Chocolate Chip Cookies
Chewy peanut butter chocolate chip cookies with soft centers, crisp edges, and lots of melty chocolate. Easy one-bowl recipe, no chill needed.
Servings: 30 cookies
Equipment
- parchment paper
- stand mixer or electric beaters
- medium cookie scoop (1 1/2 tablespoons)
Ingredients
- 1 cup unsalted butter, softened, (2 sticks)
- 1 cup creamy peanut butter*
- 1 cup dark brown sugar, packed
- 3/4 cup white sugar
- 1 Tbsp vanilla paste or extract
- 2 large eggs, at room temperature
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups all purpose flour
- 5 ounces Hershey candy bars, chopped (about 3 standard bars)
optional for rolling
- 1/2 cup granulated sugar
optional topping
- flakey sea salt
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a stand mixer or with electric beaters cream together the 1 cup unsalted butter, softened, 1 cup creamy peanut butter, 1 cup dark brown sugar, packed and 3/4 cup white sugar and 1 Tbsp vanilla paste or extract. Make sure to work out any lumps in your brown sugar. Scrape down the sides of the bowl as you work.
- Blend in the 2 large eggs,one at a time. Scrape the bowl and be sure to get everything well blended.
- Beat in the 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
- With the mixer on low blend in the 2 1/4 cups all purpose flour, I do this in several batches.
- Fold in the chopped milk chocolate.
- Scoop the dough with a medium cookie scoop and place, 2 inches apart, on your lined cookie sheet. I usually bake 5-6 cookies per sheet to give them plenty of room. Optional step: roll each ball of dough in sugar to create a subtle crunch on the outside of the cookies.
- Bake, in batches, for 12-13 minutes. They'll still look soft and slightly under done. Take the pan out of the oven and immediately give it a sharp bang on the counter, or other hard surface. This flattens the slightly puffed cookies and creates all those lovely wrinkles.
- Let the cookies cool and firm up on the pan for a few minutes before transferring to a rack.
Notes
* I recommend regular style peanut butter, the kind that is emulsified so it stays smooth and consistent. For best results avoid natural types that separate out into an oily layer.
Nutrition
Serving: 1 cookie · Calories: 216 kcal · Carbohydrates: 24 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 29 mg · Sodium: 207 mg · Potassium: 102 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 207 IU · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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