Peanut Butter Chocolate Chip Cookies
Yield: about 24 large cookies
Prep Time: 10 minutes
Cook: 30 minutes, plus more if chilling overnight
Tessa's Recipe Rundown...
Taste: Chocolate and peanut butter has been my favorite sweet combination since before I can remember! I am obsessed!
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Super easy. You don’t even need a stand mixer. If you want to guarantee exceptionally awesome cookies, you’ll need a little patience to make the dough 24 hours ahead of time. I promise the cookies just get better with a good 24 hour chill in the fridge.
Appearance: I love the little sparkling of sea salt sprinkled on top. Makes my mouth water.
Pros: Fun and awesome and tasty and just a plain good cookie recipe.
Would I make this again? Oh yeah. I’ve got a batch of these portioned into dough balls sitting in my freezer ready to be baked off whenever the craving strikes.
If you read Handle the Heat regularly, you likely know I love me some chocolate and peanut butter. Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic?” but then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!
I’m actually surprised I’m not utterly sick of either of these flavors, let alone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I’m still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies. These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. Check out the notes below because I’ve tried to answer all your questions and give you a perfect understanding of how the recipe works so you don’t run into any confusion or problems (because that’s the worst when baking).
The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar, the bread flour, and the extra egg yolk all help contribute a rich, chewy, and thick texture with lots of flavor. Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible! You may use only all-purpose flour, but you’ll loose some chewiness. Also, I love to sprinkle these cookies with some lovely Fleur de Sel sea salt just out of the oven, it enhances the sweet nutty flavor. You can use any sea salt you like, or just omit this step entirely.
Size and Shape
These are large cookies, just the way I like ’em! I used my beloved OXO large cookie scoop to make these babies. You can make smaller 2 tablespoon-sized balls of dough and shave off about 2 minutes from the baking time, if you’d like.
The peanut butter in cookie recipes does prevent normal spreading. After you shape the dough into balls, flatten the balls well with the palm of your hand. This will encourage them to spread more while they bake. Don’t forget this!
Chilling and Making Ahead
For best results, chill the dough overnight in the fridge. All I’ll say is that it is very similar to marinating meat for a long time – things just get that much better. If you don’t have time, no worries. You can bake the dough off after it’s made. To freeze: I like to scoop my dough balls out, freeze them until solid, then remove them to a ziptop bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. You can bake from frozen, but note that the cookies won’t spread as much.
If you make these Peanut Butter Chocolate Chip Cookies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Peanut Butter Chocolate Chip Cookies
- 1 1/2 cups (6.6 ounces) all-purpose flour
- 1 1/4 cups (5.6 ounces) bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 stick unsalted butter, melted
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 tablespoons milk (any kind)
- 2 teaspoons vanilla
- 2 cups semi sweet chocolate chips
- Sea salt, for sprinkling if desired
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
In a large bowl, vigorously stir together the hot melted butter and peanut butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the milk and the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. You can bake off now but for best results, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten the balls well with that palm of your hand.
Bake for 10 to 12 minutes, or until golden brown but be careful not to overbake. Sprinkle with sea salt and let cool for 2 minutes before removing to wire racks to cool completely.
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