Utilizing this recipe, you’ll take pleasure in ultra-soft and thick bakery-style peanut butter chocolate chip cookies which might 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 chew.
One reader, Katelyn, says: “That is arms down my favourite cookie recipe of all time. I’ve baked and liked 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 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 known as “one in all my favourite recipes on this web site (and basically)” and “the very best 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, immediately’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 carry it again into the highlight. This IS peanut butter perfection, in spite of everything.
These Bakery-Type Peanut Butter Chocolate Chip Cookies Are:
- Enormous—3 Tablespoons of dough per cookie
- Comfortable for days
- Crinkly & crackly on prime
- Loaded with chocolate chips
- Thick & 100% irresistible
- Comparatively fast—only 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 creating the recipe a number of years in the past, I discovered a pair methods and am completely satisfied to share my findings:
- Embrace a creamy cookie dough. 1 cup of butter, 2 cups of peanut butter, and a couple 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 offers the cookies construction.
- Chill the cookie dough. You would possibly keep in mind from my Find out 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 it will 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 arms.
Seize These Substances:
Choosing the correct components is vital, particularly in terms of peanut butter. This recipe requires extra peanut butter than every 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 middle—extremely concentrated peanut butter taste. To attain this, use a business model of creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter isn’t preferrred right here. The cookies will probably 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 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 immediately’s cookies delicate, and utilizing extra brown sugar made them EXTRA delicate—to the purpose the place they have been falling aside. In consequence, I discovered it was merely an excessive amount of of a superb factor.
- Chocolate chips: Similar 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 quantity of sweetness.
One reader, Paige, says: “What is that this magic? I used to be a bit hesitant this entire course of…. two cups of peanut butter? Three-tablespoon-sized cookies? No approach! However this works and the cookies are unimaginable. ★★★★★“
You may even change a few of the chocolate chips with peanuts, which makes for a splendidly chunky cookie with additional peanut taste. You too can 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 large and fats peanut butter oatmeal chocolate chip cookies that boast the identical nice taste, and have the added chew from oats.
Use a business model of processed creamy peanut butter like Jif or Skippy. Although it’s fantastic for consuming and cooking, natural-style peanut butter received’t do that dough any favors. The cookies will probably be too crumbly and, relying on the model, might 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 realize that crunchy peanut butter texture.
You’ll have over-baked them. Bake simply till the sides are set; the facilities will nonetheless look fairly delicate. Give them no less than 10 minutes to chill on the baking sheets earlier than transferring to a cooling rack.
Extra Favourite Cookie Recipes
These large bakery-style peanut butter chocolate chip cookies are tremendous thick, ultra-soft, and full of chocolate chips. It’s greatest 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 pace till easy, 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 components to the moist components and blend on low till mixed. With the mixer operating on low pace, add the chocolate chips. Dough will probably be thick and delicate.
- Chill the dough for 1 hour within the fridge (and as much as 3 days). If chilling for longer than a couple of hours, although, enable the dough to sit down out at room temperature for no less than half-hour earlier than rolling and baking as a result of the dough will probably be fairly arduous and the cookies might 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 rather a lot!), 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 delicate.
- Cool cookies for 10 minutes on the baking sheet. Throughout this time, I prefer to press a couple 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 may make the cookie dough and chill it within the fridge for as much as 3 days. Enable to come back 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 have to thaw. Right here’s the best way 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 components. The directions stay the identical.
- Peanut Butter: It’s greatest to make use of a business, 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 may change 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for additional peanut taste.
- Try my prime 5 cookie suggestions earlier than starting. It consists of the best way to stop cookies from over-spreading and why room-temperature components make a distinction.
Key phrases: bakery type peanut butter chunk cookies