Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with chocolate chips! This soften in your mouth peanut butter cookie recipe is really easy and makes the softest cookies!
I really feel like I created the right Delicate Peanut Butter Cookie Recipe just a few years again, and at present’s recipe is a spin on that. I’ve tried so many peanut butter cookie recipes in on a regular basis I’ve been baking, and I can say with supreme confidence that my smooth recipe is the very best.
- The Greatest Taste Combo! Isn’t Chocolate and Peanut Butter the very best taste mixture to ever exist? I by no means draw back from a peanut butter deal with and for those who throw just a few chocolate chips in there, I’m assured to be be smitten.
- Texture! Generally peanut butter cookies could be crumbly. Not this peanut butter cookie recipe! These cookies are smooth, buttery, and soften in your mouth!
- Simple To Make! This cookie recipe is extraordinarily straightforward to make and carried out from begin to end in underneath half-hour. And who doesn’t need a heat cookie asap?
Elements / What You Will Want
Ensure that to scroll right down to the recipe card on the backside of the put up for the complete ingredient listing and directions!
- Butter. I exploit salted butter on this cookie recipe, however you possibly can completely use unsalted butter for those who choose.
- Peanut Butter. I exploit creamy peanut butter on this recipe, however you too can use crunchy peanut butter if that’s what you take pleasure in or just have in your pantry. You too can use “pure” model peanut butter if that’s what you take pleasure in, simply ensure that to stir it up properly earlier than mixing in to get all of the oil mixed.
- Sugars: You will want each granulated and lightweight brown sugar for this recipe.
- Egg. I exploit massive sized eggs on this recipe, as I do in all my baking recipes until in any other case said. The dimensions of the egg can have an effect on baking outcomes, so ensure that to examine!
- Vanilla Extract. Vanilla balances out and pairs with the peanut butter very well!
- Cornstarch. Cornstarch makes these cookies further thick and provides them that melty texture.
- Baking Soda AND Baking Powder. Baking soda ensures your cookie will rise and unfold, whereas the addition of baking powder will support in making these cookies thicker, but not too dense.
- Kosher Salt. Salt in cookies enhances the flavour. I really like a candy and salty cookie!
- All Function Flour. Use the spoon and sweep methodology when measuring flour!
- Chocolate Chips. I exploit semi-sweet chocolate chips on this recipe, however you need to use milk chocolate chips, white chocolate, and even chocolate chunks or chopped chocolate.
Ensure that to take a look at the recipe card on the backside of the put up for the complete particulars! I do just a few issues in a different way on this cookie recipe than different peanut butter cookie recipes. Let me clarify:
- The ratio of peanut butter to butter in my recipe is equal. In lots of peanut butter cookie recipes you can see extra peanut butter than butter, however since butter has a better fats content material than peanut butter, I choose the softness the additional butter provides!
- Each granulated sugar and brown sugar are included within the recipe. The mix of the 2, like in a chocolate chip cookie, provides slightly extra depth, together with the right cookie unfold.
- Baking Powder and cornstarch are each on this recipe. I solely use 1/2 teaspoon of baking powder, as a result of I don’t need the cookies to stand up an excessive amount of. And the addition of the cornstarch retains them thick, whereas including a barely melty texture.
- I solely use 1 egg on this recipe, as I don’t wish to add an excessive amount of moisture into the dough, which retains them thicker, whereas including a pleasant texture!
You may retailer peanut butter cookies at room temperature or freeze for later. You may even freeze the dough earlier than baking.
- Retailer hermetic at room temperature for as much as 5 days for finest freshness.
- Freeze baked cookies hermetic for as much as 2 months. Permit them to thaw at room temperature.
- In case you select to freeze the dough, simply scoop it out in parts, flash freeze it, after which pop them into a big zip-top bag to bag once you’re prepared. NO have to thaw the dough earlier than you bake them, simply add a couple of minutes to the bake time!
Description
Peanut butter and chocolate is a successful combo! These Peanut Butter Chocolate Chip Cookies are thick, buttery, and loaded with chocolate chips!
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup gentle brown sugar
- 1 massive egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
- Miz the butter and peanut butter within the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium pace till clean.
- Add in each sugars and blend for two minutes till pale in colour and fluffy, scraping the perimeters of the bowl as needed.
- Add within the egg and vanilla and proceed mixing for 45 extra seconds till mixed and clean.
- Add within the cornstarch, baking soda, baking powder, and salt and blend for a further few seconds till mixed.
- Flip the mixer to low and add within the flour, mixing till dough comes collectively. Stir in chocolate chips evenly.
- Utilizing a medium (2- tablespoons) cookie scoop dough onto the ready baking sheet, inserting scoops 2 inches aside.
- Bake the cookies for 9-10 minutes till they’re golden on the edges.
- Take away the pan from the oven and permit cookies to chill on the baking sheet for 2-3 minutes after which switch them to a wire rack to chill utterly.
Notes
Retailer hermetic for as much as 5 days at room temperature
Freeze hermetic for two months, thawing at room temperature.
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