Peanut Butter Chocolate Chip Cookies with Only 22 Minutes to Make

Who doesn’t love Peanut Butter Chocolate Chip Cookies? And to make it even better, there are tons of different recipes out there! There are chewy and soft cookies, and there are also the crispy and crunchy ones. You only need to choose which one you like the best. Well, for this one, it is a good news for those who like soft, chewy, thick, and big cookies with peanut butter and chocolaty flavor. They are so good that they should be banned – they are super addictive.

Ingredients

vegan peanut butter chocolate chip cookies

  • 2 ½ cups (around 318 grams) of all purpose flour
  • A teaspoon of each baking powder and baking soda
  • A teaspoon of (fine) sea salt
  • One stick (around 113 grams) of unsalted butter
  • ¾ cups (around 202 grams) of creamy peanut butter. Feel free to use the brand you like
  • 2 teaspoons of vanilla
  • 2 cups (around 340 grams) of chocolate chips
  • ½ cups (around 100 grams) of granulated sugar
  • 2 big eggs, plus one egg yolk. Keep them at room temperature
  • A cup (around 200 grams) of (packed) dark brown sugar

Instructions

  1. Line the baking sheets by using parchment paper as the initial process of making Peanut Butter Chocolate Chip Cookies
  2. Preheat the oven to 350 degrees Fahrenheit
  3. By using a medium bowl, mix the baking powder and baking soda, salt, and flour. Use the whisk.
  4. By using a big heat-safe bowl, microwave the butter. Wait until it melts.
  5. Add and stir the peanut butter into the hot butter vigorously. Everything should be well-combined.
  6. Then add granulated sugar and brown sugar. Stir them in until they are also well-combined.
  7. Then add the eggs and the yolk. Make sure to do it one by one. Stir well and thoroughly after each addition.
  8. Add the vanilla. And then add the flour mixture slowly.
  9. Then, add the chocolate chips and stir them
  10. Divide the dough with a scoop. Drop them to the already prepared baking sheets. Then, flat them with the palms. Use a spoon is okay, but using the palm is better
  11. Add several chocolate chips to each of the disc
  12. Bake them for around 12 minutes – or until they are golden brown.
  13. Let everything cool for 5 minutes. Then move them to the cooling rack or wire rack so they can cool off completely.
  14. You can store the cookies in a container. Use the airtight one. You can store them at room temperature for 3 days best.

Peanut Butter Chocolate Chip Cookies

Tips

  • It is best to use the regular peanut butter. Any ‘natural’ products have separated oil, and you don’t want this to happen to your cookies
  • Make sure to correctly measure the flour so you can avoid creating dense, tough, or cakey cookies. They don’t spread like you want.
  • After you flat the dough, they will still spread, so allow enough space between the dough
  • It is better to use heavy duty aluminum instead of dark colored pans. The latter one will make the cookies burnt or brown, especially on the bottom side. If you use silicone baking mats, you will end up with less crunchy crust on the exterior.

Try the Peanut Butter Chocolate Chip Cookies recipe and you will be satisfied with the great result.

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