Peanut Butter Chocolate Chip Cookies
Creamy peanut butter meets melty milk chocolate in these irresistibly chewy Peanut Butter Chocolate Chip Cookies — a comfort-baking dream that comes together in under an hour.
Equipment
- Stand Mixer
- Cookie Sheet
- Parchment Paper
- Microwave
Ingredients
Ingredients
- 1/2 cup Butter, softened At room temperature
- 1/2 cup Creamy peanut butter At room temperature
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar Packed
- 1 large Egg At room temperature
- 1 1/2 cups All-purpose flour Measured and leveled
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 cup Milk chocolate chips
- 1/2 teaspoon Canola or vegetable oil For chocolate thinning
- 1/2 cup Powdered sugar For dusting
Instructions
- Preheat your oven to 375°F and prepare a cookie sheet with parchment paper or cooking spray. Position an oven rack in the middle of the oven for even baking.
- In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
- Add the egg and mix on low speed until fully combined and smooth, about 30 seconds. Do not overmix.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low until just combined. The dough should be soft but hold together; avoid overworking it.
- Using a small cookie scoop or a tablespoon, shape dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheet to allow spreading.
- Bake for 8 minutes. The centers will look slightly underbaked — that’s okay. Remove the sheet from the oven and gently press each cookie down with the bottom of a cup to flatten them slightly for a classic peanut butter cookie look.
- Allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack. This helps them set and avoids breakage.
- Place the milk chocolate chips and canola or vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Use caution to avoid overheating.
- Spoon or drizzle the melted chocolate onto each cooled cookie and spread gently with the back of a spoon for an even layer.
- Allow the chocolate to set at room temperature for about 2 hours, or speed the process by chilling the cookies briefly. Once the chocolate is firm, dust the tops with powdered sugar before serving for a pretty finish and a hint of sweetness.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months.