Peanut Butter Chocolate Chip Cookies
Soft and chewy with light crunch on the exterior from a roll in granulated sugar, these cookies are the ultimate comfort. The dough comes together in minutes, and after a quick chill in the fridge, they’re ready to scoop and bake.
Servings: 24 cookies
Ingredients
- 8 tablespoons unsalted butter softened
- ½ cup sugar divided
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 1⅓ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cups mini semi-sweet chocolate chips
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350℉. Prepare two baking sheets by lining with parchment paper.
- In the bowl of a stand mixer, blend 8 tablespoons unsalted butter, ½ cup sugar divided, ½ cup brown sugar, ½ cup creamy peanut butter, 1 teaspoon vanilla extract and 1 egg until smooth.
- Meanwhile, in a medium bowl, sift together 1⅓ cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon sea salt.
- Slowly add the dry mixture to the wet mixture and mix until just combined. Add ¾ cups mini semi-sweet chocolate chips and mix gently at low speed until incorporated throughout.
- Cover the bowl and place in the refrigerator to chill for at least 30 minutes.
- Remove from refrigerator and scoop, rolling dough into one inch balls. Toss in the ¼ cup granulated sugar to coat each ball of dough, then place on cookie sheets about 2 inches apart. Press down lightly with a fork or with a spatula to flatten to about 1 inch thickness.
- Bake for 8-10 minutes until the cookies are just set and the tops begin to puff and crack.
- Remove from oven and allow the cookies to cool for at least 5 minutes or until set. {They'll fall apart if you try to move them while they're hot.}
Notes
This recipe was adapted from Best Ever Fall Baking Magazine.
If you prefer plain peanut butter cookies, just omit the chocolate chips.
You can also omit the extra granulated sugar, however, they won't have that crunchy & sparkly exterior.
Alternatively, you can turn these into filled sandwich cookies by spreading about a teaspoon of chocolate or hazelnut spread between two cookies.