peanut butter chocolate chip cookies
These peanut butter chocolate chip cookies are packed with nutty peanut butter, warm vanilla and brown sugar, and pools of melty dark chocolate. They’ve got those golden, buttery-crisp edges, soft and chewy centers, and a perfect pop of crunchy salt on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18
- Category: Cookies
- Method: Mixer
- Cuisine: American
Ingredients
- 1 3/4 cups minus 2 tbsp all-purpose flour (spooned & leveled)
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup (8 tbsp) unsalted butter, softened
- 1/2 cup creamy peanut butter (not natural peanut butter)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 tsp kosher salt
- 1 large egg
- 1 tbsp vanilla extract
- 6 oz bittersweet chocolate chips
Instructions
- Preheat oven to 350°F. Line 3 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk to combine flour, baking soda, and baking powder. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream butter, peanut butter, sugar, brown sugar, and salt until light and fluffy, about 5 minutes, scraping down bowl as needed. Mix in egg and vanilla. Add dry ingredients and slowly mix until just combined. Slowly mix in chocolate chips.
- Scoop dough into 1 1/2-oz (3 tablespoons) balls and arrange on a parchment paper lined baking sheet. Space 5 dough balls out on a parchment paper-lined baking sheet to allow for spreading.
- Sprinkle flaky salt on the surface and bake for 13- 14 minutes. After 8 minutes, lift the baking sheet a few inches up and firmly tap it down against the oven rack to collapse the cookies. Repeat banging and deflating cookies 2 more times in the remaining bake time. Cookies are done when the edges are lightly golden but the centers are still very soft.
- Remove from the oven and use a round cookie cutter, only slightly larger than the diameter of the baked cookies, and gently but quickly swirl it around the outside of each cookie until perfectly round.
- Let cool 10 minutes on the sheet pan, then transfer to a cooling rack. Cookies will firm up as they cool.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 253
- Sugar: 14g
- Sodium: 151mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2.3g
- Protein: 4.7g
- Cholesterol: 24mg