Recipe courtesy of
Alexandra Utter
for
Food Network Kitchen
Recipe courtesy of
Alexandra Utter
for
Food Network Kitchen
Watch how to make this recipe.
Peanut Butter Chocolate Chip Cookies
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- Level: Easy
- Total: 2 hr 30 min (includes resting and cooling times)
- Active: 20 min
- Yield: about 36 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 314
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 155 mg
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies’ soft and chewy center and complex depth of flavor is…patience. Resist the urge to skip the dough resting step and you’ll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
- Level: Easy
- Total: 2 hr 30 min (includes resting and cooling times)
- Active: 20 min
- Yield: about 36 cookies
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 314
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 155 mg
Ingredients
Directions
- Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
- Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
