Son B’s Soft Peanut Butter Chocolate Chip Cookies
Nothing fancy. Just a super soft classic peanut butter. cookie with chocolate chips.
- Prep Time: 15 Minutes
- Cook Time: 9-11 Minutes
- Total Time: About 1-1/2 Hours
- Yield: 16-18 Large Cookies 1x
Ingredients
For the Cookies:
1/2 c. unsalted butter, at room temperature
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
1 large egg, at room temperature
1 tsp. vanilla
3/4 c. peanut butter, preferably creamy
1–1/3 c. all-purpose flour
1/2. tsp. baking soda
1/2 tsp. salt (table, kosher or sea)
1 c,. chocolate chips*
Instructions
To Make Cookies:
Using a hand-held or standing mixer, cream together butter and sugars until fluffy. Add egg and beat until well combined. Add vanilla and peanut butter and again beat until evenly combined.
Add all dry ingredients to peanut butter mixture. Stir until just combined. Mix in chocolate chips by hand to evenly distribute them. Chill dough in refrigerator for about an hour, and up to 3 days.**
Towards the end of the chill time, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpat liners. Using a #50 scoop (3 T.), portion dough out on to baking sheets about 2-inches apart. If needed, form. dough into cohesive balls. Press dough balls down slightly with fingertips to about 1/2-inch thick. Bake in preheated oven for 9-11 minutes. Dough tops should be set and edges slightly browned. Remove cookies from the oven to a cooling rack. Store cookies in a tightly sealed container at room temperature for up to 5 days, or until gone.
Notes
*Any baking chip can be added in–peanut butter, white, butterscotch, etc. Chopped, roasted peanuts can also be mixed in.
**Dough can be portioned into balls and frozen on a parchment-lined baking sheet for later use. Store in a freezer safe container for up to 3 months. Bake as directed when needed.
Find it online: https://gloveboxeats.com/?p=11368