Peanut Butter Chocolate Chip Cookies Recipe
Chewy, buttery cookies loaded with creamy peanut butter and melty chocolate chips for an irresistible sweet and salty flavor experience that's impossible to stop at just one.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">225g smooth peanut butter</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">120g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">200g semi-sweet chocolate chips</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or hand)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats. This preparation ensures your cookies will bake evenly and won't stick to the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the fat and sugar mixture, creating a lighter cookie texture with more volume.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract until combined. The eggs provide structure and moisture to your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of the leavening agent. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until no flour streaks remain. Overmixing at this stage can develop too much gluten, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough. The warmth from the dough will slightly soften the chocolate, making it easier to incorporate without breaking the chips.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the extra granulated sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 40g each. Roll each ball in the granulated sugar to coat, then place on the prepared baking sheets, spacing them about 5cm apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently press each cookie dough ball with the tines of a fork in a crisscross pattern, flattening them slightly. This traditional peanut butter cookie technique not only creates a decorative top but also helps the cookies bake more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden but the centers still look slightly underdone. This is the secret to chewy cookies – they'll continue cooking on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool, achieving that perfect balance of crisp edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To revive day-old cookies, warm them in the microwave for 10-15 seconds for that fresh-baked taste and melty chocolate chips.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do peanut butter cookies have fork marks on top?
The traditional crisscross fork pattern serves multiple purposes: it flattens the denser peanut butter dough to ensure even baking, creates an appealing decorative pattern, and helps identify them as peanut butter cookies. This technique dates back to the 1930s and has become an iconic feature of these beloved treats.
How do you achieve the perfect chewy texture in chocolate chip cookies?
For perfectly chewy cookies, slightly underbake them (removing from the oven when edges are set but centres look underdone), use more brown sugar than white for moisture retention, incorporate adequate fat through butter and peanut butter, and allow them to cool on the baking sheet for 5 minutes before transferring.
Can I freeze peanut butter cookie dough for later baking?
Absolutely! Roll the dough into balls, press with fork marks, then freeze on a baking sheet until solid. Transfer to freezer bags for up to 3 months. When ready to bake, place frozen dough directly on baking sheets and add 2-3 minutes to the baking time—no thawing necessary!
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
