Description
These bakery worthy Peanut Butter Chocolate Chip Cookies are slightly crisp on the outside and chewy on the inside with soft, gooey pools of chocolate.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp kosher salt (½ tsp fine salt)
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 whole eggs
- 2 cups creamy peanut butter (not natural)
- 1 tsp vanilla extract
- 12oz semisweet chocolate, plus more for topping, roughly chopped (or 1 ½ cups of semisweet chocolate chips)
Instructions
- Mix dry ingredients: Whisk together flour, baking soda, baking powder and salt in a bowl.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar and brown sugar over medium speed until light and fluffy, about 3 minutes. You can also mix using a bowl and handheld beaters or a regular whisk.
- Add remaining wet ingredients: Add eggs, one at a time, and beat over medium speed until fully incorporated. Wipe down sides of bowl. Add peanut butter, and vanilla and beat until smooth.
- Add dry ingredients and chill: Add dry ingredients in 2 to 3 additions and mix over low speed. Add chocolate chips right before flour is fully incorporated and mix until just combined. Wipe down sides of bowl and fold in any remaining unmixed flour. Remove dough from bowl and wrap in plastic wrap. Chill in fridge for 1-2 hours or until firm, yet pliable.*
- Heat oven and prep pans: Line two baking sheets with parchment paper or silpats. Preheat oven to 375F.
- Bake: Scoop 3 tablespoons of dough and roll into a ball. Arrange on baking sheet spaced 2 inches apart. Pat down to slightly flatten tops. Top with additional chocolate pieces, if desired. Bake for 14-16 minutes or until golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely, but make sure to eat a warm cookie first! Enjoy.
Notes
You can also store the cookie dough in the fridge for up to 2-3 days before baking. Allow dough to soften slightly at room temperature for at least 30 minutes before baking. You can bake completely chilled dough but they will not spread much, so shape accordingly.
You can store unbaked cookie dough in the freezer for up to 3 months. Defrost in the fridge for 1 to 2 days before baking.
You can also freeze baked cookies for up to 3 months and defrost at room temperature.
This recipe was adapted from Sally’s Baking Addiction.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 19g
- Sodium: 152mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 27mg
