Soft Batch Chocolate Chunk Peanut Butter Cookies PT60M https://img1.recipesrun.com/201907/2019/0819/5c/b/353041/300x200x90.jpg The Best Soft Batch Chocolate Chunk Peanut Butter Cookies are made with creamy peanut butter, brown sugar, and plenty of chocolate chunks! Packed with flavor, these cookies are outrageously good. A must-try for peanut butter lovers! Ultra-thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk. These are the best peanut butter choc chunk cookies! 6 servings Ingredients: 1 tsp. Flaky sea salt 8 oz. Chocolate, chopped into chunks 1/4 tsp. Salt 1 1/2 tsp. Baking powder 1 tsp. Baking soda 2 1/2 cups All-purpose flour 2 Large eggs, at room temperature 1/2 cup Granulated sugar 1 1/2 cups Light brown sugar, packed 2 tsp. Pure vanilla extract 1 cup Creamy peanut butter, at room temperature 1 cup Unsalted butter, at room temperature

Soft Batch Chocolate Chunk Peanut Butter Cookies

3.8

( By lihui )

The Best Soft Batch Chocolate Chunk Peanut Butter Cookies are made with creamy peanut butter, brown sugar, and plenty of chocolate chunks! Packed with flavor, these cookies are outrageously good. A must-try for peanut butter lovers! Ultra-thick soft batch peanut butter cookies loaded with chocolate chunks! Perfect with a cup of coffee or a cold glass of milk. These are the best peanut butter choc chunk cookies!

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

- 1 tsp. Flaky sea salt
- 8 oz. Chocolate, chopped into chunks
- 1/4 tsp. Salt
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 2 1/2 cups All-purpose flour
- 2 Large eggs, at room temperature
- 1/2 cup Granulated sugar
- 1 1/2 cups Light brown sugar, packed
- 2 tsp. Pure vanilla extract
- 1 cup Creamy peanut butter, at room temperature
- 1 cup Unsalted butter, at room temperature

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03 Method

Step 1

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
Step 2

Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.
Step 3

Next, add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
Step 4

Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
Step 5

Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mix in the dry ingredients until just combined. Be sure not to over mix here.
Step 6

Turn mixer off and use a spatula to fold in the chocolate chunks.
Step 7

Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.
Step 8

Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
Step 9

Scoop two tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
Step 10

Bake for 12-14 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

04 Author

lihui

44 Recipes

Soft Batch Chocolate Chunk Peanut Butter Cookies

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