Peanut Butter Chocolate Chip Cookies Baked Until the Edges Set
Prep 15 minutes · Cook 15 minutes · Total 30 minutes · Yield 13 cookies
Peanut Butter Chocolate Chip Cookies Baked Until the Edges Set is filed under Cookies and built around all-purpose flour, baking soda, and baking powder. Plan on 13 cookies.
Count on 15 minutes of prep, 15 minutes of cooking, about 30 minutes from the first measurement to the plate.
What goes in the bowl
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ½ cup unsalted butter
- ¾ cup smooth peanut butter (Jif recommended)
- 1 large egg
- ¼ teaspoon vanilla extract
- ½ cup chocolate chips
How the cooking goes
- Beat together flour, baking soda, baking powder, and salt in a bowl. Keep it to one side.
- Cream butter and both sugars just until a smooth, thick, uniform paste forms.
- Whip in the egg and vanilla, scraping down the sides of the bowl. Add peanut butter and beat until the texture looks smooth and fully incorporated.
- With the mixer on low, add the dry ingredients small additions, mixing each until just barely incorporated before adding the next. On the last addition let the flour almost mix in fully.
- Then add the chocolate chips then mix briefly to distribute evenly. Reserve a few to press onto the tops of the dough balls before baking if desired.
- Scoop dough into 70g balls. Bake immediately, chill up to 3 days, or freeze for up to 3 months.
- Bake at 325°F convection or 350°F conventional for 10 to 13 minutes from ambient temperature, or 15 minutes from frozen, until the edges are deep gold and the centers are no longer doughy.
- Cool on a wire rack and enjoy!
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Cookies, open Chewy Sugar Cookie with a Soft Middle and Peanut Butter Cup Cookies Baked Until the Edges Set.
