Description
The BEST peanut butter chocolate chip cookies with crisp edges, chewy centers, salty peanut butter, and chocolate in every bite.
Ingredients
Scale
- ½ C (113 g) Salted Butter
- ½ C (125 g) Creamy Peanut Butter *NOT natural or organic that separates
- ½ C (100 g) Light Brown Sugar
- ½ C (100 g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C + 2 TBSP ( 145 g) All Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ C (100 g) Dark Chocolate Chips (70-72%) + more for topping
- ½ C (75 g) Mini Semi Sweet Chocolate Chips + more for topping
- Flaky Sea Salt, optional
Instructions
- In a medium bowl or large liquid measuring cup, add the butter and peanut butter and microwave in 30 second increments until melted. Whisk together until combined and smooth.
- In a large mixing bowl, add the light brown sugar, granulated sugar, and melted butter and peanut butter. Whisk until combined.
- Add the egg, egg yolk, and vanilla, and mix for 2-3 minutes to add air into the egg whites. The mixture should be glossy before moving to the next step.
- Add in the flour, baking soda, and salt. Use a spatula to fold until combined.
- Fold in the chocolate chips.
- For large cookies, use a 3 TBSP cookie scoop to portion 15 cookies onto a parchment lined sheet pan. For small cookies, do the same, but with a standard 1 TBSP cookie scoop. Chill the dough for at least an hour, up to overnight.
- When ready to bake, preheat the oven to 350. Arrange the dough onto a parchment lined cookie sheet leaving room between each cookie for spreading,
- Bake large cookies for 11-12 minutes, and small cookies for 9-10 minutes.
- Remove the pan from the oven and bang it on the counter two or three times to encourage cookies to flatten more and create crinkled edges. Use a rubber spatula to scoot any runaway edges back into place.
- Top with flaky sea salt if desired and extra chocolate and allow cookies to cool on the hot cookie sheet for 4-5 minutes before transferring to a cooling rack.
