adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut Butter Chocolate Chip Cookies
0 Likes
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
57 minutes
Bake fluffy, chewy peanut butter chocolate chip cookies using bread flour for perfect texture.
Ingredients:
  • 1 1/2 cups (190 grams) bread flour
  • 1 cup (150 grams) all-purpose flour
  • 1 teaspoon (7 grams) baking soda
  • 1 cup (240 grams) creamy peanut butter
  • 3/4 cup (170 grams or 1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup (200 grams) lightly packed brown sugar
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon (6 grams) kosher salt
  • 2 large eggs, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups (326 grams) chocolate chips (dark, semi-sweet, or milk chocolate)
Instructions:
  • Mix bread flour, all-purpose flour, and baking soda in a small bowl using a spoon or whisk. Set aside.
  • In a stand mixer, combine peanut butter, unsalted butter, brown sugar, granulated sugar, and kosher salt. Blend on low speed for 30 seconds, then scrape down the sides of the bowl. Continue blending on medium-low speed for 1 minute and 30 seconds until a thick paste forms.
  • While mixing on low speed, add eggs one by one, beating each for 30 seconds until fully blended.
  • Scrape down the bowl and paddle, then mix in the vanilla extract: Pause the mixer to scrape down the sides of the bowl and paddle. Add the vanilla extract to the mixture and resume mixing on low speed (#2 on the KitchenAid mixer) for another minute.
  • Pause the mixer, scrape the bowl and paddle, then introduce the dry ingredients and chocolate chips to the bowl. Resume mixing on low speed (#1 on a KitchenAid mixer) and gradually add the chocolate chips. Stop the mixer, scrape the bowl and paddle, then mix on the second speed on the Kitchen Aid for an additional minute.
  • Chill cookie dough: Cover the mixed dough in the bowl with a lid, plastic wrap, or foil and refrigerate for at least 30 minutes (or up to 3 days). Chilling for 30 minutes will make scooping the dough easier, even if you intend to freeze it later.
  • When the chilling time is almost done, set your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  • Form cookie balls: Once the dough has chilled, use a 2 or 3-ounce portion scoop or a lightly greased 1/4 cup measuring cup to shape the dough into balls. Place the cookie dough balls at least 1/2 inch apart on the baking sheet to accommodate spreading while baking. Each baking sheet should comfortably fit nine cookie balls.
  • Bake the cookies: Place one sheet pan of cookies in the oven and bake for 12 minutes, turning the pan halfway through to ensure even browning. Once baked, let the cookies sit on the pan for 3 minutes for carryover bake. Look for browned edges and glossy centers, as they will further set as they cool. Repeat the process with the next sheet pan of cookies.
  • Cool cookies on a wire rack until completely cooled or enjoy them warm.
  • To store, place extra cookies in an air-tight container at room temperature for 4 days or freeze for up to 2 months.

Similar Recipes