Servings 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 3/4 cups creamy peanut butter
- 1 Tablespoon vanilla extract
- 1 1/4 cups chocolate chunks
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
- In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the peanut butter and vanilla extract and beat just until combined.
- Add the flour mixture to the stand mixer in three additions, beating just until combined, then beat in the chocolate chunks.
- Using two spoons or an ice cream scoop, portion out about 1/4-cup amounts of the cookie dough onto the baking sheets, spreading the mounds at least 3 inches apart. Bake the cookies for 18 to 22 minutes until the edges are golden and the centers are barely cooked. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 7 minutes before transferring them to a rack to cool completely. (See Kelly's Note.)
Notes
- The most common mistake with peanut butter cookies is using the wrong type of peanut butter. While natural peanut butter may seem like a healthy choice, its thick consistency and tendency to separate can result in dry or oily cookies. For optimal results, choose a processed creamy peanut butter, such as Jif or Skippy, which offers the ideal texture and flavor for irresistibly delicious cookies.
- This is a very soft cookie dough. To make it easier to handle, store it in the fridge in between baking off batches of cookies.
- If you prefer thicker cookies, or if your first batch of cookies spreads too much, you can chill the dough for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
- Stored in an airtight container at room temperature, peanut butter chocolate chip cookies will stay fresh for several days. You can also freeze the baked cookies for longer storage, up to a few months.
- You can freeze the cookie dough for later use. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
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