Peanut Butter Chocolate Chip Cookies
Try this Peanut Butter Chocolate Chip Cookies recipe, or contribute your own.
Try this Peanut Butter Chocolate Chip Cookies recipe, or contribute your own.
- Carbohydrate 0.0340800000288095 g
- Cholesterol 122.120000103234 mg
- Fat 46.0704800389457 g
- Fiber 0 g
- Protein 0.482800000408135 g
- Saturated Fat 29.1770240246648 g
- Serving Size 1 1 dozen cookie (57g)
- Sodium 6.24800000528175 mg
- Sugar 0.0340800000288095 g
- Trans Fat 3.22510400272634 g
- Calories 407 calories
Step-by-step
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Add butter and peanut butter into bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1 minute, or until smooth and combined.
- Add both sugars and beat for 2 minutes until pale in color and fluffy, scraping sides of bowl as necessary.
- Add in egg and vanilla and continue mixing for 45 more seconds until combined and smooth.
- Add in cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
- Turn mixer to low and add in flour, mixing until dough comes together. Stir in chocolate chips evenly.
- Using a medium cookie scoop (2 tablespoons) scoop dough onto prepared baking sheet, placing scoops 2 inches apart.
- Bake cookies for 9-10 minutes until they are golden at edges.
- Remove pan from oven and allow cookies to cool on the baking sheet for 2-3 minutes and then transfer them to a wire rack to cool completely.
- Store airtight for up to 3 days at room temperature
Mixer Requirements and Paddle Speed
Many home bakers run their stand mixer too fast when creaming butter and peanut butter together. Set the speed to medium for exactly one minute to incorporate air without overheating the dairy fats. Scrape the bowl sides down frequently to prevent pockets of unblended sugar from remaining at the bottom.
The Role of Cornstarch in Structure
Adding a small amount of cornstarch directly into the dry mixture limits gluten development in the flour. This specific starch absorbs excess moisture during the bake, yielding a soft center while the edges turn golden brown at 350 degrees Fahrenheit. Measure accurately by spooning flour into the cup rather than dipping the vessel directly into the bag.
Cooling on the Sheet
Leaving cookies on the hot baking sheet for two to three minutes allows residual bottom heat to finish setting the structure. Transfer them carefully to a wire rack afterward to prevent steaming. Store the cooled batch in an airtight container at room temperature for up to three days.
