Utilizing this recipe, you’ll take pleasure in extremely tender 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 palms down my favourite cookie recipe of all time. I’ve baked and beloved 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 a-piece. Everybody agreed they have been the perfect peanut butter cookies they’ve ever had. Extremely suggest! ★★★★★”
You don’t must go one other day with out experiencing what some bakers have referred to as “one in all my favorite recipes on this web site (and generally)” and “the perfect cookies I’ve ever made.”
Whereas there’s a recipe for traditional peanut butter cookies in Sally’s Cookie Addiction cookbook and I’ve my tremendous tender peanut butter cookies on this web site, at present’s cookies are EXTRA thick and completely loaded with peanut butter and chocolate chips. I revealed the recipe again in 2016, and figured I’d convey it again to the highlight. This IS peanut butter perfection afterall.
These Bakery-Type Peanut Butter Chocolate Chip Cookies Are:
- Large—3 Tablespoons of dough per cookie
- Mushy for days
- Crinkly & crackly on prime
- 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
This can be a easy recipe, and the identical base dough as my white chocolate peanut butter cookies. When creating the recipe a number of years in the past, I realized a pair methods and am pleased 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 an especially creamy cookie dough. Embrace it; you don’t want so as to add extra flour. When the dough hits the oven, peanut butter acts as a considerably dry ingredient and provides the cookies construction.
- Chill the cookie dough. You would possibly bear in mind from my Forestall Cookies from Spreading web page that chilling cookie dough is necessary. 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 stuffed brownie cookies) have a brilliant fast chill time, too.
- Flatten the dough. Be sure to barely flatten every cookie earlier than baking, as it will 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 them with a fork previous to baking. Right here, you possibly can simply use the again of a spoon or your palms.
Seize These Substances:
Choosing the appropriate elements is necessary, particularly relating to peanut butter. This recipe requires extra peanut butter than another 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 attain this, use a industrial model of creamy peanut butter like Jif or Skippy. Although it’s great for consuming and cooking, natural-style peanut butter isn’t ideally suited right here. The cookies might be too crumbly and, relying on the model, might even have an oily texture. Crunchy peanut butter produces the identical crumbly outcomes.
- Room temperature butter: Be 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 at present’s cookies tender, and utilizing extra brown sugar made them EXTRA tender—to the purpose the place they have been falling aside. Because of this, 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 little bit hesitant this complete course of…. two cups of peanut butter? Three-tablespoon-sized cookies? No method! However this works and the cookies are unbelievable. ★★★★★“
You may even exchange a number of the chocolate chips with peanuts which makes for a splendidly chunky cookie with further peanut taste. You can too roll the balls of dough in granulated sugar (earlier than barely flattening them) for some sparkle, similar 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 great for consuming and cooking, natural-style peanut butter gained’t do that dough any favors. The cookies might be too crumbly and, relying on the model, might even have an oily texture.
I don’t suggest crunchy peanut butter in these cookies as a result of, like natural-style, it produces a crumbly cookie.
You’ll have over-baked them. Bake simply till the perimeters are set; the facilities will nonetheless look fairly tender. Give them at the very 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 full of chocolate chips. It’s finest to make use of creamy peanut butter, and you should definitely 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 velocity till clean, about 2 minutes. Add the eggs and beat on excessive till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl as wanted. Add the peanut butter and vanilla, then beat on excessive till mixed.
- Add the dry elements to the moist elements and blend on low till mixed. With the mixer working on low velocity, add the chocolate chips and peanuts, if utilizing. Dough might be thick and tender.
- Chill the dough for 1 hour within the fridge (and as much as 2-3 days). If chilling for longer than just a few hours, although, enable to sit down at room temperature for at the very least 30 minutes earlier than rolling and baking as a result of the dough might be fairly exhausting and the cookies might not unfold that a lot.
- Preheat oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Put aside.
- Scoop cookie dough into massive balls, about 3 Tablespoons of dough per cookie (about 60g, it’s loads!), and, if desired, roll the balls in granulated sugar. Coating in sugar is elective. 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 perimeters seem set and calmly browned on the perimeters. The facilities will nonetheless look very tender.
- 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 elective and just for appears to be like.) 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 can also make the cookie dough and chill it within the fridge for as much as 2-3 days. Enable to come back to room temperature then proceed with step 5. Baked cookies freeze effectively for as much as 3 months. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Right here’s how you can 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 all the elements. The directions stay the identical.
- Peanut Butter: It’s finest to make use of a industrial, processed model peanut butter like Jif creamy or Skippy creamy. I don’t counsel utilizing pure fashion, oily peanut butter. Keep away from utilizing crunchy peanut butter as a result of it makes the cookies further crumbly.
- Chocolate Chips: You may exchange 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for further peanut taste.
- Try my prime 5 cookie ideas earlier than starting. It contains how you can stop cookies from over-spreading and why room temperature elements make a distinction.
Key phrases: bakery fashion peanut butter chunk cookies