Peanut Butter Chocolate Chip Cookies
Attention Reese's enthusiasts, get ready to meet your new favorite cookie. These delightful peanut butter chocolate chip cookies bring together the classic and irresistible combination of sweet and salty flavors. Combining the soft texture of a peanut butter cookie with the rich bite of a chocolate chip, these cookies achieve the perfect balance for your taste buds. Plus, with no chilling required, you can whip up these PB + chocolate chip cookies in no time. If you're in need of a quick and easy dessert, look no further.Which peanut butter should you use?You can use any creamy or chunky peanut butter for this recipe! However, it's best to avoid natural peanut butter that requires stirring. Since natural peanut butter tends to separate oil, it won't yield the same results as regular commercial peanut butter, which is ideal for these cookies.Should you chill the cookie dough?Although you might consider chilling the dough in the fridge for a few hours, it's important to note that it will result in denser cookies compared to the ones presented here. For a softer cookie, we recommend baking the dough right after preparation.How should you shape the cookie dough balls?You have two options for creating the dough balls: rolling them with your hands or using a #20 (2 1/4") cookie scoop. Both methods will produce delicious cookies, but we prefer the scoop method for its efficiency and the appealing "barking" texture it adds to the outer surface of the cookies. If you want to elevate the flavor, a sprinkle of flaky sea salt on the dough balls before baking provides a delightful salty complement to the sweetness. Remember, a little pinch of salt goes a long way.How can you determine when the cookies are ready?The best way to know when these cookies are done is by observing their puffing and setting. If your cookies still appear pale and soft after 16 minutes, don't worry! They won't brown on top but will continue to set as they cool. To avoid over-baking, keep an eye out for the cookies puffing up and developing golden-brown edges.
Ingredients
- 2 1/4 c. (270 g.) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter, room temperature
- 1 c. (215 g.) packed light brown sugar
- 1/2 c. (100 g.) granulated sugar
- 1 c. (270 g.) creamy or chunky peanut butter
- 1 large egg
- 1 tbsp. pure vanilla extract
- 2 c. (340 g.) semisweet chocolate chips, from 1 (12-oz.) bag
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.
- In a medium bowl, whisk flour, baking soda, and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Using a flexible spatula, scrape down sides of bowl and add peanut butter. Beat on medium speed until just combined, about 30 seconds. Scrape down sides of bowl and add egg and vanilla. Beat on medium speed until well combined, about 1 minute.
- Add dry ingredients to egg mixture and beat on low speed until a dough forms, about 30 seconds. Add chips and beat on low speed until combined. Roll 3 tablespoons (76 grams) dough into balls with your hands or a #20 cookie scoop and arrange on prepared pans, with 8 balls on each pan. Refrigerate remaining dough while first batch bakes.
- Bake cookies, rotating pans front to back halfway through, until puffed and edges are golden brown, 14 to 16 minutes (cookies will still be pale on top and fairly soft). Let cool on pan 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool at least 20 minutes. Repeat with remaining dough.
Tried this recipe?Let us know how it was!