Utilizing this recipe, you’ll take pleasure in ultra-soft and thick bakery-style peanut butter chocolate chip cookies which are stuffed to the brim with chocolate chips. I make them with a whopping 2 cups of peanut butter, so that you’re assured mega taste in each single chunk.
One reader, Katelyn, says: “That is fingers down my favourite cookie recipe of all time. I’ve baked and cherished Sally’s recipes for years and that is my new favourite! I ate 3 at a time. 3 separate instances. Then introduced them to mates who additionally ate 3 apiece. Everybody agreed they have been the perfect peanut butter cookies they’ve ever had. Extremely advocate! ★★★★★”
You don’t must go one other day with out experiencing what some bakers have known as “one among my favourite recipes on this website (and generally)” and “the perfect cookies I’ve ever made.”
Whereas there’s a recipe for traditional peanut butter cookies in my Sally’s Cookie Addiction cookbook and I’ve my super-soft peanut butter cookies on this web site, as we speak’s cookies are EXTRA thick and completely loaded with peanut butter and chocolate chips. I printed the recipe again in 2016, and figured I’d convey it again into the highlight. This IS peanut butter perfection, in any case.
These Bakery-Fashion Peanut Butter Chocolate Chip Cookies Are:
- Enormous—3 Tablespoons of dough per cookie
- Delicate for days
- Crinkly & crackly on high
- Loaded with chocolate chips
- Thick & 100% irresistible
- Comparatively fast—just one hour of chill time
Peanut Butter Chocolate Chip Cookies: What Works & What Doesn’t
It is a easy recipe, and the identical base dough as my white chocolate peanut butter cookies. When growing the recipe a number of years in the past, I realized a pair tips and am comfortable to share my findings:
- Embrace a creamy cookie dough. 1 cup of butter, 2 cups of peanut butter, and a pair of eggs make for a particularly creamy cookie dough. Embrace it; you do not need so as to add extra flour. When the dough hits the oven, peanut butter acts considerably like a dry ingredient and provides the cookies construction.
- Chill the cookie dough. You may keep in mind from my Learn how to Forestall Cookies from Spreading web page that chilling cookie dough is vital. Fortunately this dough is thick and steady, which implies it doesn’t want hours within the fridge earlier than baking. A fast 1 hour of chilling prevents the cookies from over-spreading. My brownie cookies (and the jazzed-up model—peanut butter-filled brownie cookies) have a super-quick chill time, too.
- Flatten the dough. Ensure you barely flatten every cookie earlier than baking, as this can assist the cookies unfold a bit within the oven. If you concentrate on it, it’s a standard step when making peanut butter cookies—you flatten these with a fork previous to baking. Right here, you may simply use the again of a spoon or your fingers.
Seize These Elements:
Deciding on the precise substances is vital, particularly in the case of peanut butter. This recipe requires extra peanut butter than some other recipe that makes an equal quantity of dough. So with out query, you’re assured an intensely flavored cookie.
- Peanut butter: As talked about, these cookies have—entrance and heart—extremely concentrated peanut butter taste. To realize this, use a industrial model of creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter isn’t ideally suited right here. The cookies shall be too crumbly and, relying on the model, could even have an oily texture. Crunchy peanut butter produces the identical crumbly outcomes.
- Room-temperature butter: Make sure that your butter is cool to the contact. Right here’s what room-temperature butter actually means.
- Extra white sugar than brown: In these peanut butter chocolate chip cookies, you’ll discover there’s extra granulated sugar than brown sugar. When making primary chocolate chip cookies, I like to recommend utilizing extra brown sugar than white sugar as a result of it produces a softer cookie. The addition of peanut butter already makes as we speak’s cookies smooth, and utilizing extra brown sugar made them EXTRA smooth—to the purpose the place they have been falling aside. Consequently, I realized it was merely an excessive amount of of factor.
- Chocolate chips: Identical to with peanut butter half moon cookies, the chocolate enhances the extreme peanut butter. I like to recommend semi-sweet chocolate chips as a result of they add a balanced taste, and simply the correct amount of sweetness.
One reader, Paige, says: “What is that this magic? I used to be a bit of hesitant this entire course of…. two cups of peanut butter? Three-tablespoon-sized cookies? No method! However this works and the cookies are unimaginable. ★★★★★“
You possibly can even change among the chocolate chips with peanuts, which makes for a splendidly chunky cookie with additional peanut taste. You can too roll the balls of dough in granulated sugar (earlier than barely flattening them) for some sparkle, identical to these peanut butter blossoms.
I even have a recipe for unapologetically massive and fats peanut butter oatmeal chocolate chip cookies that boast the identical nice taste, and have the added chew from oats.
Use a industrial model of processed creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter gained’t do that dough any favors. The cookies shall be too crumbly and, relying on the model, could even have an oily texture.
I don’t advocate crunchy peanut butter in these cookies as a result of, like natural-style, it produces a crumbly cookie. Be happy to swap some chocolate chips for peanuts to attain that crunchy peanut butter texture.
You could have over-baked them. Bake simply till the sides are set; the facilities will nonetheless look fairly smooth. Give them at the least 10 minutes to chill on the baking sheets earlier than transferring to a cooling rack.
Extra Favourite Cookie Recipes
These massive bakery-style peanut butter chocolate chip cookies are tremendous thick, ultra-soft, and crammed with chocolate chips. It’s finest to make use of creamy peanut butter, and you’ll want to chill the cookie dough within the fridge for 1 hour earlier than baking.
- Whisk the flour, baking powder, baking soda, and salt collectively in a medium bowl. Put aside.
- Utilizing a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and each sugars collectively on medium pace till clean, about 2 minutes. Add the eggs and beat on excessive till mixed, about 1 minute. Scrape down the edges and backside of the bowl as wanted. Add the peanut butter and vanilla, then beat on excessive till mixed.
- Add the dry substances to the moist substances and blend on low till mixed. With the mixer operating on low pace, add the chocolate chips. Dough shall be thick and smooth.
- Chill the dough for 1 hour within the fridge (and as much as 3 days). If chilling for longer than just a few hours, although, enable the dough to sit down out at room temperature for at the least half-hour earlier than rolling and baking as a result of the dough shall be fairly exhausting and the cookies could not unfold that a lot.
- Preheat oven to 350°F (177°C). Line giant baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Put aside.
- Scoop cookie dough into giant balls, about 3 Tablespoons of dough per cookie (about 60g, it’s quite a bit!), and, if desired, roll the balls in granulated sugar. Coating in sugar is optionally available. Place 8 balls onto the cookie sheets. Gently press down on every ball to *barely* flatten.
- Bake every batch for 14–quarter-hour, or till the sides seem set and frivolously browned on the edges. The facilities will nonetheless look very smooth.
- Cool cookies for 10 minutes on the baking sheet. Throughout this time, I prefer to press just a few extra chocolate chips into the tops of the nice and cozy cookies. (That is optionally available and just for appears.) Switch to wire rack to chill utterly. The cookies will barely deflate as they cool.
- Cowl leftover cookies tightly and retailer at room temperature for as much as 1 week.
- Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 3 days. Permit to return to room temperature, then proceed with step 5. Baked cookies freeze nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Right here’s tips on how to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Can I Halve this Recipe? Sure, completely. Halve the recipe by halving the entire substances. The directions stay the identical.
- Peanut Butter: It’s finest to make use of a industrial, processed model of peanut butter like Jif creamy or Skippy creamy. I don’t recommend utilizing natural-style, oily peanut butter. Keep away from utilizing crunchy peanut butter as a result of it makes the cookies additional crumbly.
- Chocolate Chips: You possibly can change 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for additional peanut taste.
- Try my high 5 cookie suggestions earlier than starting. It consists of tips on how to forestall cookies from over-spreading and why room-temperature substances make a distinction.
Key phrases: bakery fashion peanut butter chunk cookies