Chocolate Peanut Butter Chip Cookies
Try this Chocolate Peanut Butter Chip Cookies recipe, or contribute your own.
Try this Chocolate Peanut Butter Chip Cookies recipe, or contribute your own.
- Carbohydrate 0.005675 g
- Cholesterol 20.3354166666667 mg
- Fat 7.67165416666667 g
- Fiber 0 g
- Protein 0.0803958333333333 g
- Saturated Fat 4.85855666666667 g
- Serving Size 1 1 large cookie (9g)
- Sodium 1.04041666666667 mg
- Sugar 0.005675 g
- Trans Fat 0.537044166666667 g
- Calories 68 calories
Step-by-step
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a paddle attachment, mix butter and both sugars. Continue mixing on medium speed for 2 more minutes until light and fluffy, scraping sides of bowl as necessary. Add in cocoa powder until evenly mixed.
- With mixer still on medium, add eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth. Scrape sides of bowl making sure everything is incorporated.
- Turn mixer to low and add in flour, mixing until just combined.
- Fold in peanut butter chips.
- Using a large (3 tablespoon) cookie scoop, drop dough onto prepared cookie sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked - this is ok.
- Allow cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
- Store airtight at room temperature for up to 3 days.
Replacing the unsalted butter with an equal weight of melted coconut oil will yield a flatter, crisper cookie due to the lack of emulsified water in the fat. Understanding how each component behaves transforms a standard batch into a reliable exercise in baking physics. Cold butter is foundational here. Cutting the butter into cubes and creaming it with light brown and granulated sugars incorporates tiny air pockets. These pockets expand when exposed to the 350°F oven heat. Creaming for precisely two minutes on medium speed builds the necessary structure without melting the dairy solids. Cocoa powder goes in early to distribute evenly through the fat phase before flour is introduced. Adding eggs, vanilla, baking soda, and salt all at once ensures proper hydration of the dry ingredients. The salt balances the high sugar content and strengthens the gluten network slightly. Incorporating all-purpose flour on low speed prevents excessive gluten development, which keeps the crumb tender rather than tough. Overmixing at this stage produces a dense, bread-like texture. Fold the peanut butter chips in gently by hand to prevent fracturing them into dust. Using a three-tablespoon cookie scoop guarantees uniform mass, which ensures even baking times across the sheet. Baking for nine to eleven minutes stops the process right before the centers dry out. Pulling the tray when the edges are set leaves the interior soft and fudgy. Letting the cookies rest on the hot pan for three minutes completes the cooking process through residual heat transfer. Transferring them promptly to a wire rack stops bottom burning and preserves the intended mouthfeel. Storing these baked goods in an airtight container at room temperature for up to three days maintains the moisture equilibrium.
