Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 stick unsalted butter
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350ºF (175ºC) and lining your baking sheets with parchment paper for easy cookie removal later.
- Whisk the dry ingredients including flour, baking soda, baking powder, and salt in a medium bowl to ensure your cookies have a uniform texture.
- Melt the butter in a large microwave-safe bowl, then vigorously mix in the peanut butter until smooth. Blend in both sugars, then add the eggs and yolk one at a time, followed by the vanilla, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips. If the dough is too crumbly, consider adding a touch of milk to reach the desired consistency.
- For even more flavor, if you have time, cover and refrigerate the dough for 24-72 hours before baking. Allow it to soften at room temperature before scooping.
- Scoop the dough into 3-tablespoon sized balls onto the prepared baking sheets, flattening them slightly. Add a few extra chocolate chips on top for a bakery-style look.
- Bake the cookies for 12 minutes until golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 240kcalCarbohydrates: 33gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 15mgSodium: 204mgPotassium: 162mgFiber: 2gSugar: 19gVitamin A: 27IUCalcium: 35mgIron: 2mg
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