These peanut butter chocolate chip cookies are big, thick, chewy, and soft, and they taste great with both peanut butter and chocolate. That's how good they are! You don't need a stand mixer.
Ingredient
– 1/2 cups (318 grams) all-purpose flour– 1 teaspoon baking soda– 1 teaspoon baking powder– 1 teaspoon fine sea salt– 1 stick (113 grams) unsalted butter– 3/4 cup (202 grams) creamy peanut butter– 1/2 cup (100 grams) granulated sugar– 1 cup (200 grams) packed dark brown sugar– 2 large eggs plus 1 egg yolk, at room temperature– 2 teaspoons vanilla– 2 cups (340 grams) semi sweet chocolate chip
Direction
1
Warm the oven up to 350 degrees F. Put parchment paper on baking sheets. Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl with a whisk.
2
Microwave butter in a large heat-safe bowl. Actively mix peanut butter into hot butter. Mix granulated and brown sugar. After adding eggs and yolks, mix well. Add vanilla. Slowly mix flour. Add chocolate chips.
3
Dough may be loose and crumbly. It may be too crumbly due to peanut butter brand differences. If so, add 2 tablespoons milk.
4
Optional: Wrap the dough in plastic and refrigerate for 24–72 hours. Allow the dough to soften at room temperature before scooping.
5
Spring-loaded cookie scoops drop 3-tablespoon dough balls onto baking sheets. Palm-press dough into discs. Add chocolate chips to each disc for picture-perfect cookies.
6
Bake 12 minutes until golden. Transfer to wire racks to cool after 5 minutes. Cookies in airtight containers can be stored at room temperature for 3 days.