Peanut Butter Chocolate Chip Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-chip-peanut-butter-cookies, reese's-peanut-butter-chocolate-chip-cookies

Prep Time 15

Cook Time 15

Cooling Time 30

Total Time 1

Servings servings

Calories 244kcal

Preheat the oven to 350°F. Line two large sheet pans with parchment paper. Set aside.
In a medium bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl use a mixer on medium speed to cream together butter, brown sugar and granulated sugar until fully combined and creamy.
To the bowl add the peanut butter and vanilla beating on medium high speed for 2 minutes. Stop to scrape the sides of the bowl.
To the bowl add the eggs. Beat the eggs into the creamed ingredients until combined.
Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture beating just until fully moistened. Stop and scrap the sides of the bowl occasionally. Fold in the chocolate chips by hand.
Use a 2 Tbsp scoop to form into balls dropping onto the prepared pans leaving at least 2 inches between the mounds. Press the centers down to flatten slightly.
Bake for 16-18 minutes or just until lightly golden around the edges. Remove from the oven and cool on the pan for 3-5 minutes then remove to a cooling rack to cool completely.
Store in an airtight container at room temperature or chilled for up to 5 days.

- Ensure that the butter-peanut butter mixture is creamy and well-mixed to avoid a dry or crumbly cookie dough.

- When measuring flour, never scoop into the flour. Always use a spoon to fill and level the measuring cup. When scooping into the flour it can become compacted and increase the flour volume resulting in a dry cookie.

- You can make this cookie dough in advance and chill in the refrigerator. When doing so, you'll need to allow some time on the counter to soften and make the dough easier to scoop for baking.

- For chewier cookies, slightly underbake them and let them cool on the baking sheets.

- Variations: Substitute some of the chocolate chips with Reese’s Pieces for extra peanut butter flavor. Add-ins: Mix in toffee bits, peanut butter chips, or dried fruit for a twist. You could also add 1/2 cup of chopped salted peanuts to the dough.

- Storage and Leftovers: Store baked Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.