Looking for easy peanut butter cookies? This peanut butter chocolate chip cookie recipe is the only cookie recipe you’ll ever need. Soft and Chewy you are going to love these chocolate peanut butter cookies.
Ingredients
2cupsminus 2 tablespoons, 8 1/2 ounces cake flour
1 2/3cups8 1/2 ounces bread flour
1 1/4teaspoonsbaking soda
1 1/2teaspoonsbaking powder
1 1/2teaspoonscoarse salt
2 1/2sticks, 1 1/4 cups unsalted butter, room temperature
1/2cupcreamy peanut butter
1 1/4cups10 ounces light brown sugar
1cupplus 2 tablespoons, 8 ounces granulated sugar
2large eggs
2teaspoonsvanilla extract
1 1/4poundsmilk chocolate, either chips or chopped
Sea salt
Instructions
In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
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.
Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
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.