Prep 10 minutes
Prepare dinner 15 minutes
Add’l 10 minutes
Whole 35 minutes
Bask in these Large Peanut Butter Chocolate Chip Cookies! Together with your alternative of creamy or crunchy peanut butter and tons of chocolate and peanut butter chips, these tender and chewy cookies are a spectacular deal with!
With regards to cookies, I can’t say I actually have a favourite, as a result of there are such a lot of superior cookies to select from, I can decide only one! However these… these would possibly come shut.
Enormous and thick, with a chewy heart, these large peanut butter chocolate chip cookies are filled with peanut butter, peanut butter chips, and chocolate chips, all in a tender, brown-sugar cookie dough.
These jumbo treats are a beautiful dessert for a household dinner, or for an extra-festive after faculty snack (chances are you’ll wish to break them in half for kiddos). And so they freeze superbly, so if you wish to make extras for an additional time, go for it!
You bought it! These cookies are mainly a riff on basic chocolate chip cookies, with a brown sugar and butter dough—and a peanut-buttery twist. Actual peanut butter is added to the dough for a sweet-and-salty, Reese’s-peanut-butter-cup impact that’s mainly irresistible. In case you like peanut butter AT ALL, these are going to be proper up your alley. And along with the peanut butter within the cookie dough, you get an additional style of PB because of actual Reese’s peanut butter chips! Mmm.
Lastly, every cookie is made with a full quarter-cup of home made cookie dough, so that they’re large! Actually, I might say that every of those is over one serving… properly, relying in your urge for food!
Let’s take a more in-depth take a look at these elements, we could? Each contributes in a specific approach to make these cookies superb!
- Butter and Peanut Butter: One of many twists on this recipe is that, not like a traditional chocolate chip cookie, the dough doesn’t use simply butter. It makes use of peanut butter as properly! Creamy or crunchy is ok, whichever you want. The butter needs to be softened.
- Sugar: A mixture of packed gentle brown sugar and granulated sugar, identical to basic chocolate chip cookies, for tenderness and taste.
- Egg: You’ll want a big complete egg to assist bind the dough collectively.
- Vanilla: Technically, that is optionally available, however I feel it provides lots to the general outcome.
- Milk: The dough is usually a little stiff, so a splash of milk helps get it to the suitable consistency.
- Flour: All-purpose flour is what you want for these cookies.
- Salt: Only a pinch or two.
- Baking Soda: Baking soda lightens the dough and makes the cookies tender, moderately than heavy.
- Baking Chips: I used each Reese’s peanut butter chips, and semisweet chocolate chips.
The strategy for making peanut butter chocolate chip cookies is similar to your typical chocolate chip cookie methodology. For the reason that dough might be considerably stiff, I do assume that utilizing a stand mixer makes issues simpler. However you could possibly undoubtedly make them with a hand mixer and even by hand (though you may want a helper to take a flip with the entire mixing!).
- Preheat the Oven. Earlier than you get began, be sure your oven is preheating to 350°F. Line two commonplace dimension cookie sheets with parchment paper (or use silicone baking mats).
- Mix the Dry Substances. In a medium bowl, mix the all-purpose flour, the salt, and the baking soda, whisking or mixing along with a fork. Set this apart for now.
- Cream the Butters and Sugars. Utilizing the bowl of a stand mixer, mix the softened butter, the peanut butter, the sunshine brown sugar, and the granulated sugar. Combine on medium velocity for a few minutes, scraping the edges of the blending bowl as wanted with a tender spatula, till the combination is gentle and fluffy. (Yum.)
- Add the Liquids. One after the other, add the egg, vanilla extract, and milk to the butter combination, and beat till the entire elements are totally integrated.
- Add the Dry Substances. Subsequent, lower the mixer velocity to sluggish (you don’t need flour to fly in every single place!), and step by step add the dry elements you mixed earlier. Beat the combination solely till simply mixed, or the cookies shall be powerful.
- Add the Baking Chips. Pour the peanut butter chips and chocolate chips into the bowl, and pulse the mixer a number of instances till the curios are evenly distributed.
- Form the Cookies. To make these “large,” I exploit a #16 ice cream scoop, which is about ¼ cup of dough for every cookie. Scoop the dough into balls and place them on the cookie sheets, being cautious to not overcrowd them. You wish to go away about three inches between.
- Bake! Bake the cookies for 14 – 16 minutes, or till the perimeters are golden brown. If you would like additional chips on the highest of the cookies, you’ll be able to press a number of onto the tops of the cookies at in regards to the 11 minute mark.
- Cool.When the cookies are achieved baking, faucet the cookie sheet in opposition to the counter a number of instances to assist distribute the melted chocolate chips. Cool for five minutes earlier than rigorously transferring to a cooling rack to chill totally earlier than serving.
Other than the recipe as written, there are a ton of choices for customizing peanut butter chocolate chip cookies. I imply, this recipe is mainly a customization of chocolate chip cookies, so why cease there, proper?
- Candies: Swap the chocolate chips for M&Ms for a enjoyable and fairly presentation. Bonus factors for seasonal colours!
- Nuts: A sprinkling of chopped peanuts on high of the cookies will add additional crunch and taste. Yum!
- Mini Peanut Butter Cups: Tiny little PB cups couldn’t be sweeter on this simple recipe.
- Marshmallows: It’s no secret that I like marshmallows! Attempt utilizing mini marshmallows to present these cookies a melted marshmallow end.
- Make Them Smaller: Use a smaller cookie scoop to make smaller cookies. Don’t neglect that smaller cookies bake quicker, so control them!
Do I Retailer These within the Fridge?
I do not advocate storing them within the fridge! As an alternative, hold your peanut butter chocolate chip cookies in an hermetic container at room temperature for as much as 5 days. Professional tip: embrace a slice of bread within the container to maintain the cookies tender and chewy.
What Concerning the Freezer?
Sure, you’ll be able to undoubtedly freeze peanut butter chocolate chip cookies! Simply place the cooled cookies again on a cooled baking sheet in a single layer, and slide them into the freezer. When frozen, retailer in hermetic containers with layers of wax paper or parchment between, to stop sticking. Freeze for as much as two months. Thaw at room temperature earlier than serving.
Prepare dinner Time
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup peanut butter (creamy or crunchy)
- ¾ cup gentle brown sugar, packed
- ¼ cup granulated sugar
- 1 giant egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 ¾ cups all-purpose flour
- ⅛ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ cup Reese’s peanut butter chips
- 1 cup semisweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking sheets.
- In a medium bowl, mix flour, salt, and baking soda; whisk collectively. Put aside.
- Within the bowl of a stand mixer, mix the butter, peanut butter, gentle brown sugar, and granulated sugar. Combine on medium velocity for two minutes, till gentle and fluffy, scraping the edges of the blending bowl as wanted.
- Add the egg, vanilla extract, and milk. Combine till totally integrated. Lower the mixer velocity to sluggish, and step by step add the flour combination. Beat till simply mixed. Add the peanut butter chips and chocolate chips, and pulse the mixer a number of instances till evenly distributed.
- Utilizing a #16 ice cream scoop (or a ¼ cup measuring cup), scoop the dough into balls and place them on the ready cookie sheets. Watch out to not overcrowd the dough, leaving roughly 3” between every cookie.
- Bake for 14 – 16 minutes, or till the perimeters are golden brown. (Non-obligatory: 11 minutes into baking, gently press a number of extra chocolate chips into the highest of every cookie.
- When achieved baking, rap the cookie sheet in opposition to the counter a number of instances to assist higher distribute the melty chocolate chips.
- Permit to chill for five minutes earlier than transferring to a cooling rack. Cool totally earlier than serving.
This recipe makes 12 giant cookies with a #16 ice cream scoop (or ¼ cup scoop). It’s also possible to make the cookies smaller, decreasing the baking time accordingly.
Storage: Retailer cookies at room temperature in an hermetic container for as much as 5 days. If you would like them to remain chewy, add a slice of white bread to the container.
Quantity Per Serving:
Energy: 370Whole Fats: 17gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 10gLdl cholesterol: 17mgSodium: 252mgCarbohydrates: 49gFiber: 3gSugar: 30gProtein: 8g
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