Peanut Butter Chocolate Chip Cookies

Introduction:
Hey everyone today, we’re making Peanut Butter Chocolate Chip Cookies that are irresistibly good. These cookies have the perfect balance of peanut butter and chocolate, and they’re super easy to make. Let’s dive right in!

Ingredients:
Dry Ingredients:
2 and 1/4 cups (270 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt (sea salt or kosher salt)
Wet Ingredients:
1 cup (226 grams) unsalted butter, room temperature
1 1/2 cups (260 grams) creamy peanut butter
3/4 cup (165 grams) light brown sugar, packed
2/3 cup (135 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
Add-ins:
1 and 1/2 cups (265 grams) semi-sweet chocolate chips

Instructions:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.

Prepare the Dry Ingredients:
In a medium bowl, sift together 2 and 1/4 cups all-purpose flour (270 g), 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine, then set aside.

Cream the Butter and Peanut Butter:
In the bowl of a stand mixer fitted with a paddle attachment, add 1 cup unsalted butter (226 g) and 1 and 1/2 cups creamy peanut butter (260 g). Mix on medium speed until well combined and creamy.

Add the Sugars:
Add 3/4 cup packed light brown sugar (165 g) and 2/3 cup granulated sugar (135 g) to the butter and peanut butter mixture. Continue mixing on medium speed for about 3 minutes until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl as needed.

Incorporate the Eggs and Vanilla:
Crack 2 large eggs into a separate bowl, checking for any shells. Add the eggs one at a time to the butter mixture, mixing well after each addition. Then add 2 teaspoons vanilla extract and mix for about a minute.

Add the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture on the lowest speed to avoid over-mixing. Mix until just combined, and finish by hand if needed to incorporate any remaining flour.

Mix in the Chocolate Chips:
Fold in 1 and 1/2 cups semi-sweet chocolate chips (265 g) with a spatula, making sure they are evenly distributed throughout the dough.

Scoop the Cookie Dough:
Using a 2-tablespoon cookie scoop (or a spoon), portion out the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’d like, press down slightly with a fork for a classic pattern, or sprinkle a few extra chocolate chips on top for a finishing touch.

Bake the Cookies:
Bake in the preheated oven for 10 to 15 minutes. For a soft center, aim for the 10-minute mark. For a crispier cookie, let them bake for the full 15 minutes. Look for golden edges and slightly soft centers.

Conclusion:
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips and Variations
Use Different Peanut Butter: Feel free to use crunchy peanut butter for extra texture, or natural peanut butter if that’s what you have on hand. Just remember to add a bit more salt if you’re using unsalted natural peanut butter.
Add Spices: For extra flavor, consider adding 1/2 teaspoon of cinnamon or a pinch of nutmeg.
Storage: These cookies stay fresh in an airtight container for up to 3 days or can be frozen for several months. Just pop them in the toaster for a few seconds for a quick treat!
Why You’ll Love These Cookies
These Peanut Butter Chocolate Chip Cookies are a perfect blend of peanut butter and chocolate, with a soft and chewy texture. They’re ideal for a cozy treat or as a sweet gift for friends and family.
Enjoy baking these delicious cookies and happy snacking!

Creqted by : Preppy Kitchen