THE BEST KIND OF PEANUT BUTTER FOR COOKIES
For baking purposes, I recommend using your favorite brand of regular creamy peanut butter — not natural peanut butter (the kind that separates in the jar). You could, however, substitute for the crunchy variety of peanut butter if you want to add extra crunch to your cookies.
THE BEST TYPE OF CHOCOLATE FOR COOKIES
For this recipe, I recommend bittersweet chocolate (made with 70% cocoa). I use one large 300g dark chocolate bar — roughly chopped into ¼” chunks — which is just the perfect amount.
However, depending on how sweet you like your cookies, you can always use semisweet chocolate instead (typically between 50% and 60% cacao). You can even substitute the chocolate chunks for 2 cups of your favorite chocolate chips, whether semisweet or bittersweet.
PEANUT BUTTER COOKIES — SOFT & CHEWY, OR DRY & CRUMBLY?
Contrary to what you might think, peanut butter actually has a tendency to dry out baked goods. That’s why overbaked peanut butter cookies often turn out dry and crumbly.
The secret to making perfect peanut butter cookies — with that perfect combination of a crispy edge and a chewy center — is to take them out of the oven while they still appear soft and slightly underbaked, then allow them to firm up on the baking sheet for a few minutes before moving them to a wire rack.
PREPARING AND CHILLING THE COOKIE DOUGH
In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, add in the butter and beat it at a medium speed for about one minute, until smooth.
Add in the brown sugar and granulated sugar, and continue to mix at a medium speed for 2 to 3 minutes until fluffy, scraping down the sides with a rubber spatula as necessary.
Next, turn the mixture down to a low speed and add in the eggs (one at a time), along with the vanilla and peanut butter. Continue mixing until creamy and well combined.
Add in the flour mixture, half at a time, and continue to mix on low speed just until combined.
Add in the chocolate chunks (along with any chocolate shavings) — or your favorite chocolate chips — and continue to mix at a low speed, again, just until the chocolate is evenly distributed.
Cover the dough and chill it in the fridge for at least one hour — the longer the better!
BAKING THE COOKIES
Once the cookie dough has chilled and you are ready to bake, preheat the oven to 350℉.
Depending on how firm the dough is (from chilling it), as well as how you want the final cookies to look, you can either use a cookie scoop or your hands to portion out each cookie ball.
In either case, place each cookie dough ball on a cookie sheet or sheet pan (lined with parchment paper) — at least 1 ½ to 2 inches apart — to allow for them to spread while baking.
Sprinkle the tops of each with fleur de sel or flaked sea salt (I use this kind). Don’t skip this step: the light sprinkling of sea salt brings out the flavors of the peanut butter and chocolate in the final result!
Bake your cookies in the center of the oven for 17 to 20 minutes (depending on their size), until the edges just begin to turn golden brown.
Note: The cookies should look soft and seem underbaked. This is okay! Contrary to what you might think, peanut butter actually has a tendency to dry out baked goods. The key to soft and chewy peanut butter cookies is to be extra careful not to overbake them or they become brittle and crumbly.
Remove the cookies from the oven and allow them to sit on the baking sheet for 5 minutes to firm up. Then transfer them to a cooling rack to cool completely. Once cooled, store them at room temperature in airtight containers.
Peanut Butter Chocolate Chunk Cookies
Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt (I use Diamond Crystal)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups creamy peanut butter
- 2 cups (about 300g) chocolate, chopped into ¼" chunks (I use dark, made with 70% cocoa; can also use semisweet or bittersweet chocolate chips)
- Fleur de sel, or flaked sea salt — don't skip this! (I use Camargue Fleur de Sel)
Equipment
Instructions
Preparing and Chilling the Cookie Dough
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.2 ½ cups all-purpose flour½ tsp baking powder½ tsp baking soda½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat butter until smooth (about 1 minute).1 cup (2 sticks) unsalted butter, at room temperature
- Add in brown sugar and granulated sugar. Continue to mix, on medium speed, until fluffy (about 2 to 3 minutes), scraping down the sides with a rubber spatula as necessary.1 cup light brown sugar, lightly packed1 cup granulated sugar
- Reduce mixing speed to low. Add in eggs (one at a time), vanilla, and peanut butter. Continue mixing until creamy and well combined.2 large eggs2 tsp vanilla2 cups creamy peanut butter
- With the mixer still on low speed, add in flour mixture, half at a time, and continue to mix just until combined.
- Add in chocolate chunks (along with any chocolate shavings) or chocolate chips. Continue to mix, on low speed, just until chocolate is evenly distributed.2 cups (about 300g) chocolate, chopped into ¼" chunks
- Cover the dough and chill it in the refrigerator for at least one hour (the longer the better).
Baking the Cookies
- Preheat oven to 350℉.
- Depending on how firm the cookie dough is and the desired final result:With a small cookie scoop (of about 1 ½ Tbsp to 2 Tbsp), scoop out cookie dough into approx. 32 scoops.orWith your hands, roll out cookie dough into approx. 32 balls and gently press down.
- Set each cookie on a cookie sheet or sheet pan lined with parchment paper, at least 1 ½ to 2" apart (to allow for the cookies to spread while baking).
- Sprinkle the top of each cookie with fleur de sel or flaked sea salt.
- Bake in the center of the oven until edges just begin to turn golden brown (about 17 to 20 minutes, depending on the size of cookies).Note: The cookies should look soft and slightly underbaked — this is okay! (Peanut butter has a tendency to dry out baked goods.) The key to soft and chewy peanut butter cookies is to avoid overbaking them; otherwise, they become brittle and crumbly.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up. Transfer to cooling rack to cool completely. Store, at room temperature, in airtight containers.
