Why Everyone Loves These PB Chocolate Chip Cookies

I grew up in Japan where I attended an American school. During those years, I consumed an insane amount of peanut butter – so much that I eventually couldn’t stand to eat it anymore. My boyfriend, who grew up in the US, was also exposed to ridiculous amounts of peanut butter, but he still can’t get enough of it!

So mostly to make him happy, I decided to whip up a batch of chewy peanut butter chocolate cookies. The result was nothing short of AMAZING. These cookies have a hint of peanut butter flavor that isn’t overwhelming and doesn’t overshadow the chocolate or the cookie itself but adds a delightful little twist. I think peanut butter might just start making a quiet comeback in my life…

Why This Cookie Recipe Works

• These peanut butter cookies have the perfect chewy texture that I think a cookie should have
• The peanut butter flavor isn’t overwhelming, but just right
• The recipe can be doubled or tripled so you always have cookies at hand

Peanut Butter Cookie Dough

It’s really easy to make the cookie dough for these delicious peanut butter cookies. The key is to follow the ingredient ratios exactly to balance how much your cookies will spread, so follow the recipe carefully.

That said, different brands of flour and other ingredients can behave slightly differently. Always check that your dough is firm, holds its shape, and isn’t sticky. If it’s too wet, add a bit more flour. However, the dough shouldn’t be crumbly either – that means too much flour has been added!

The dough should be cold when you roll it into balls to ensure your cookies bake properly and don’t spread too much. This is why it’s important to chill your dough in the refrigerator for 1 hour before shaping your cookies.

How to Bake Chewy Cookies

I believe a true cookie should be thick, crispy on the outside, and chewy in the middle. To achieve this divine texture, consider the following when baking your cookies:

• Place the cookies with plenty of space between them so they have room to spread (about 9 cookies per baking sheet).
• The oven should be preheated when the cookies go in.
• The cookie dough should be firm and cool, as this controls how much the dough spreads.
• The cookies should be taken out of the oven when the edges are golden but the centers still look soft.
• Let the cookies sit on the baking sheet for exactly 3 minutes to continue baking on the sheet.

Follow these tips, and you’ll have absolutely fantastic peanut butter cookies with the perfect texture!

Recipe

Chewy Peanut Butter Chocolate Chip Cookies

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Delicious PB chocolate chip cookies with the perfect balance between peanut butter and cookie sweetness!

Time: 1 hour hr 45 minutes mins

Difficulty: Beginner

Yield: 12 cookies

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Ingredients

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• 50 g soft butter
• 60 g peanut butter
• 50 g sugar
• 40 g brown sugar
• ¼ tsp vanilla
• 1 egg
• 75 g flour
• ½ tsp baking powder
• 1 tsp milk (approx.)
• 50 g quality dark chocolate

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Instructions

Make the dough:

• In a stand mixer or using a hand mixer, beat together the butter and peanut butter on high speed until smooth.
  50 g soft butter, 60 g peanut butter
• Add the sugar, brown sugar, vanilla, egg, and half of the flour, mixing on low speed until just combined.
  50 g sugar, 40 g brown sugar, 1 egg, 75 g flour
• In a separate bowl, mix the baking powder into the remaining flour. Add this flour mixture and the milk to the dough, gently folding it together with a spatula until the dough is soft and fully combined.
  ¼ tsp vanilla, ½ tsp baking powder, 1 tsp milk
• Roughly chop the dark chocolate (or use chocolate chips) and stir it into the cookie dough.
  50 g quality dark chocolate
• Chill the dough in the refrigerator for 1 hour.

Shape the cookies:

• Scoop small spoonfuls of dough (about 1 tablespoon each) onto a baking sheet lined with parchment paper, leaving plenty of space between each one.

Bake the cookies:

• Preheat your oven to 180°C (350°F) and bake the cookies for 7-8 minutes, or until they are golden brown on the bottom.
• Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
• Repeat the process with the remaining dough.

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