Utilizing this recipe, you’ll get pleasure from ultra-soft and thick bakery-style peanut butter chocolate chip cookies which can be 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 cherished Sally’s recipes for years and that is my new favourite! I ate 3 at a time. 3 separate occasions. Then introduced them to pals who additionally ate 3 apiece. Everybody agreed they have been the very best peanut butter cookies they’ve ever had. Extremely advocate! ★★★★★”
You don’t must go one other day with out experiencing what some bakers have referred to as “considered one of my favourite recipes on this web site (and usually)” and “the very best cookies I’ve ever made.”
Whereas there’s a recipe for traditional peanut butter cookies in my Sally’s Cookie Dependancy cookbook and I’ve my super-soft peanut butter cookies on this web site, right this moment’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 deliver it again into the highlight. This IS peanut butter perfection, in spite of everything.
These Bakery-Model Peanut Butter Chocolate Chip Cookies Are:
- Big—3 Tablespoons of dough per cookie
- Gentle 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 discovered 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 don’t want 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 would possibly bear in mind from my The way to Stop 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. Be sure you barely flatten every cookie earlier than baking, as this can assist the cookies unfold a bit within the oven. If you consider it, it’s a typical step when making peanut butter cookies—you flatten these with a fork previous to baking. Right here, you’ll be able to simply use the again of a spoon or your palms.
Seize These Substances:
Deciding on the suitable substances is vital, particularly on the subject 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 attain 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: Ensure 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 right this moment’s cookies comfortable, and utilizing extra brown sugar made them EXTRA comfortable—to the purpose the place they have been falling aside. Consequently, I discovered it was merely an excessive amount of of a superb factor.
- Chocolate chips: Identical to with peanut butter half moon cookies, the chocolate enhances the extraordinary 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 may even exchange among the chocolate chips with peanuts, which makes for a splendidly chunky cookie with further peanut taste. You may also 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 huge 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 at liberty to swap some chocolate chips for peanuts to attain that crunchy peanut butter texture.
You might have over-baked them. Bake simply till the perimeters are set; the facilities will nonetheless look fairly comfortable. Give them not less than 10 minutes to chill on the baking sheets earlier than transferring to a cooling rack.
Extra Favourite Cookie Recipes
These huge 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 be sure you 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 substances to the moist substances and blend on low till mixed. With the mixer operating on low velocity, add the chocolate chips. Dough shall be thick and comfortable.
- Cowl and chill the dough within the fridge for 1 hour and as much as 3 days. If chilling for longer than a number of hours, although, enable the dough to sit down out at room temperature for not less than 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 massive baking sheets with parchment paper or silicone baking mats. (All the time really helpful for cookies.) Put aside.
- Scoop cookie dough into massive balls, about 3 Tablespoons of dough per cookie (about 60g, it’s lots!), 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 perimeters seem set and frivolously browned on the perimeters. The facilities will nonetheless look very comfortable.
- Cool cookies for 10 minutes on the baking sheet. Throughout this time, I wish to press a number of extra chocolate chips into the tops of the nice and cozy cookies. (That is optionally available and just for seems to be.) Switch to wire rack to chill fully. 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 3 days. Permit to return 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 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 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 counsel utilizing natural-style, 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.
- Take a look at my prime 5 cookie ideas earlier than starting. It contains stop cookies from over-spreading and why room-temperature substances make a distinction.
Key phrases: bakery type peanut butter chunk cookies