Chocolate Chip Peanut Butter Cookies aka "Chippy Peanut Butter Cookies"
Chewy peanut butter cookies loaded with peanut butter and semisweet chocolate chips.
Servings 24 cookies
Ingredients
- 1 stick salted butter, cut into chunks, cool room temperature (114 grams)
- ½ cup peanut butter, regular sweetened type like Jif (130 grams)
- ½ cup brown sugar (105 grams)
- ½ cup sugar (100 grams)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (142 grams)
- 1 teaspoon baking soda
- ⅛ teaspoon salt (increase to ¼ if using unsalted butter)
- 1 ⅓ cups your favorite chocolate chips and/or peanut butter chips (you can use more or less chips as desired)
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment. These also bake well in a convection oven. If using convection, preheat to 330F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on low until things start to stick together. Increase the mixer speed and beat on medium high for about 5 minutes, stopping once or twice to scrape the side of the bowl.
- Add the eggs one by one, beating on low just until each egg is blended in. Increase the speed and beat on high for one minute Beat in the vanilla extract.
- Whisk together the flour, baking soda and salt until evenly blended, then add to the mixing bowl and beat on low speed until incorporated. Once you have a smooth dough, stir in the chips.
- Drop by rounded tablespoons or better yet, use a medium size cookie scoop to scoop up round balls of dough. Arrange on a dinner plate lined with plastic wrap, then cover and keep the dough balls chilled until ready to bake. Bake a few or ALL of the cookie dough balls right away.
- Arrange on parchment lined baking sheets and bake at 350F for about 12 to 15 minutes. If using convection, check at 8 minutes.
Notes
Note: If you don't have a scale to weigh the flour, make sure to stir it and aerate it a bit before measuring with the cup. Too much flour can contribute to dryness. The yield and bake time will vary depending on how big you choose to make your cookies. I often double the tablespoon size and make somewhere between 30 and 40 giant cookies. For thicker cookies, drop the dough onto foil or parchment lined sheets and chill them until they are very firm. Arrange chilled dough balls on baking sheets and bake as directed. The cookies will be even thicker if you chill the shaped dough balls overnight (or however long you need) in a freezer bag.