Peanut Butter Chocolate Chip Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. With a hand mixer or stand mixer with paddle, beat the butter and both sugars on medium speed until smooth, about 3 minutes. Add the eggs and beat on high about 1 minute, scraping the bowl as needed. Add the peanut butter and vanilla and beat on high until combined.
3. On low speed, mix in the dry ingredients until combined, then add the chocolate chips. The dough will be thick and soft.
4. Chill the dough at least 1 hour (up to 3 days). If chilled longer than a few hours, let it sit at room temperature at least 30 minutes before rolling and baking.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Scoop about 3 tablespoons (about 60 g) of dough per cookie and roll into balls; roll in granulated sugar if you like. Place 8 balls per sheet and gently press to slightly flatten.
7. Bake 14 to 15 minutes, until the edges look set and are lightly browned. The centers will still look very soft.
8. Cool on the sheet for 10 minutes, optionally pressing a few extra chocolate chips into the warm tops, then move to a wire rack to cool completely. The cookies will deflate slightly as they cool.
9. Store leftovers tightly covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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