If these aren’t everybody’s favourite cookie taste, I feel they’re mendacity. My Peanut Butter Chocolate Chip Cookies are thick, chewy and wealthy. They use much less butter to amp up the peanut butter taste, and so they do not require a chill time earlier than baking!
In the case of filling the Christmas cookie jar, you may assume that peanut butter chocolate chip cookies are too boring. What different time of yr can we actually make snowflake cookies or almond bar cookies? It looks as if they need to have precedence in December, proper?
Nonetheless, I am begging you to make these, as a result of they are a fan favourite. They are going to be the very first thing eaten from the Christmas cookies field.
My peanut butter chocolate chip cookies have the proper dense, chewy chunk. They won’t unfold out an excessive amount of within the oven, as a result of we’re changing among the butter with peanut butter. They’re stuffed with chocolate chips, and the sprinkle of salt on prime is what makes you retain going again for one more one!
Elements
- Butter. 4 tablespoons (half a stick; 2 ounces) of unsalted butter. This recipe does not name for a lot butter, as a result of we’re changing most of it with peanut butter.
- Peanut Butter. One-third of a cup of pure peanut butter. I just like the one with no extra hydrogenated oils, and it is okay if it must be stirred earlier than utilizing!
- Brown Sugar. My secret tip for peanut butter chocolate chip cookies is to make use of darkish brown sugar! Darkish brown sugar has extra molasses than gentle brown sugar, and that is what makes these cookies dense and chewy!
- Egg. One massive egg, crushed.
- Vanilla. I actually suggest actual, pure vanilla extract. Your baked items will style higher once you use the actual stuff, I promise.
- Flour. One cup of all-purpose flour.
- Baking Powder. Three-quarters of a teaspoon of baking powder.
- Baking Soda. A small quantity (¼ teaspoon) of baking soda.
- Salt. Please do not skip the ½ teaspoon of salt. It balances the sweetness right here!
- Chocolate Chips. One cup of chocolate chips or chocolate chunks. It’s also possible to chop up a 6-ounce chocolate bar to make 1 cup of chips if you would like further melty gooey cookies!
How you can Make Simple Peanut Butter Chocolate Chip Cookies
Preheat the oven to 350-degrees Fahrenheit. Line a baking sheet with parchment paper. It’s also possible to use a silicone mat, however these cookies do not unfold an excessive amount of so you ought to be superb with out one!
Beat collectively the butter, peanut butter and brown sugar with an electrical mixer on medium velocity for about 60 seconds.
Subsequent, add the egg and vanilla, and beat simply till mixed.
Subsequent, add the egg and vanilla, and beat once more.
Then, rigorously sprinkle the flour, baking powder, baking soda, and salt evenly over the floor of the dough. Beat simply till no streaks of flour stay (don’t over-mix).
Stir within the chocolate chips.
To evenly divide the dough rapidly, press the dough flat within the bowl. Divide it in quarters to get 3 cookies from every quarter, for a complete of 12 cookies.
Roll the dough balls flippantly in your palms and evenly area them on the ready cooking sheet. Press further chocolate chips on prime and a sprinkle of salt. Bake for 11 minutes.
Recipe Variations
- Nut Butter – I am completely satisfied to report that his recipe works with almond butter, cashew butter, and even sunflower seed butter. I feel my favourite is almond butter, however my children like peanut butter so that is what I often use. Once more, ensure that the nut butter is minimally processed for the most effective (non-oily) outcomes.
- Brown Sugar – This recipe explicitly requires darkish brown sugar, as a result of the additional molasses makes these cookies gentle and chewy. Nonetheless, should you solely have gentle brown sugar, the recipe will nonetheless work simply superb!
- Chocolate – This recipe works with chocolate chips, chocolate chunks, or chopped chocolate. It’s also possible to experiment with white chocolate chips, and even peanut butter chips for double the flavour!
How you can Retailer Leftover Peanut Butter Chocolate Chip Cookies
One of the best ways to retailer leftover cookies is in an hermetic container on the counter at room temperature. You possibly can refrigerate for prolonged storage and even freeze flat. Defrost at room temperature and serve.
Yield: 12
Peanut Butter Chocolate Chip Cookies
One of the best, chewy simple peanut butter chocolate chip cookies!
Prep Time
10 minutes
Cook dinner Time
11 minutes
Whole Time
10 minutes
Elements
- 4 tablespoons (2 ounces) of unsalted butter, softened
- â…“ cup pure peanut butter
- ¾ cup + 2 tablespoons darkish brown sugar
- 1 massive egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon superb sea salt
- 1 cup chocolate chips or chunks
Directions
- Preheat the oven to 350-degrees Fahrenheit, and line a baking sheet with parchment paper.
In a medium-sized bowl, beat collectively the butter, peanut butter and brown sugar with an electrical mixer on medium velocity. Beat till well-blended, about 60 seconds. - Subsequent, add the egg and vanilla, and beat simply till mixed.
- Sprinkle the flour, baking powder, baking soda, and salt evenly over the floor of the dough. Beat simply till no streaks of flour stay.
- Lastly, stir within the chocolate chips.
- Press the dough flat within the bowl, and roughly divide it in quarters to get 3 cookies from every quarter, for a complete of 12 cookies. Roll the dough balls flippantly in your palms and evenly area them on the ready cooking sheet. Press further chocolate chips on prime (and perhaps sprinkle further salt?).
- Bake for 11 minutes. The perimeters will begin to brown however the facilities will nonetheless seem gentle.
Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to chill utterly.
Diet Info:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 200Whole Fats: 12gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 26mgSodium: 180mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 4g
