Chocolate chips peanut butter cookies, thick and soft peanut butter cookies with lots of chocolate chips, baking these cookies always makes me happy as I know that my family will devour them!
We love how these peanut butter cookies are thick, soft and crunchy and the addition of milk chocolate chips brings them to another level, they never last long when I bake them, always a hit, even with me who doesn't have much of a sweet tooth.
There's nothing difficult in this recipe, it is quite straight forward, put the wet ingredients into the bowl of your stand mixer, mix them on high speed 3 to 4 minutes to bring a lot of air in the batter, add the dry ingredients and mix on low speed just to incorporate, check if there's no more dry flour at the bottom of the bowl, finish mixing with a spatula.
The batter should be firm, if you find it is too soft chill it for about 30 minutes before forming your cookies.
These cookies bake for 9 minutes but it is safer to start checking them at 8 minutes, bake your cookies until the sides are just turning golden and firm to the touch and the center is still soft.
Out of the oven your cookies will be very fragile, leave them to cool 5 minutes on the baking sheet, right away add a few chocolate chips on top of each cookie and press them slightly in, after 5 minutes transfer the cookies on a cooling rack to cool completely.
3/4 cups (170 grams) butter, softened
3/4 cups (150 grams) sugar
1 cup (210 grams) brown sugar
1 cup (247 grams) peanut butter (creamy or crunchy)
2 large eggs
1 tbsp vanilla extract
2 1/2 cups (325 grams) all-purpose flour
1 teaspoon baking soda
1/2 tsp salt
1 1/4 cups milk chocolate drops
Preheat your oven to 350°F (180°C), line 2 baking sheets with parchment paper
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, sugars, peanut butter, eggs and vanilla together until light and soft, about 3 to 4 minutes
Sift together the baking soda, flour and salt into the wet ingredients, mix briefly, just until the mixture is well incorporated
Add the chocolate chips and mix just until incorporated. Do not overmix
With a spatula, check that there is no flour left at the bottom of bowl
If you feel that your dough is too soft, chill it for about 1/2 an hour, it is better to work with cold dough
Scoop dough and place on prepared baking sheets about 2 inches apart, lightly flatten the top of balls of dough, bake for 9 minutes (start to check at 8 minutes) or until slightly golden brown and set around the edges
Leave the cookies to cool on baking sheets for about 5 minutes, the cookies are very fragile at this stage, before transferring on a wire rack to finish cooling
For this recipe, I used a small ice cream scoop and made cookies of a diameter of about 3 inches (8 cm) and my cookies were ready in 9 minutes, but start checking at 8 minutes
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on a light one. Therefore try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, finish mixing with a spatula.
Original recipe (slightly amended) from the baking chocolatess, here’s a link to her method
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