This, folks, is the one and only peanut butter cookie recipe you’ll ever need again! It’s adapted from arguably one of the best chocolate chip cookies recipe around, the extremely popular New York Times Chocolate Chip Cookies from Jacques Torres. And they’re worth every last soft baked, chewy calorie they deliver.
A few years ago I tried the New York Times Chocolate Chip Cookies from Jacques Torres for the first time and the recipe just blew my mind! The recipe produced huge, chocolatey, and perfectly chewy cookies making them the best chocolate chip cookie that I have ever tasted and my go-to chocolate chip cookie recipe. So of course I had to find a way to turn them into my second favorite type of cookie-Peanut Butter Chocolate Chip. Because isn’t everything a little better with a bit of peanut butter? 😉
These cookies do require a little planning ahead, not only because the ingredient list calls for bread and cake flour, but they require a 36 hour chill time. But trust me, it’s so worth it!
Salty sweet peanut butter and chocolate in a warm little cookie….perfection! And eating one straight out of the oven is an experience you won’t soon forget! 😀
Huge peanut butter cookies loaded with milk chocolate chips.
Yield: 1 1/2 dozen 5-inch cookies
Cook Time: 18 minutes
Total Time: 45 minutes (for 1 6-cookie batch), plus at least 36 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds milk chocolate (either chips or chopped)
1. In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, cream butter, peanut butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
3. Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
4. Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.
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