Description
Best Peanut butter and chocolate chip cookies recipe (for about 12 cookies)
Ingredients
- 70 g (1/4 cup) Butter - unsalted and softened
- 90 g (1/4 cup) Peanut butter
- 100 g (1/2 cup) Sugar - granulated
- 50 g (1/4 cup) Brown sugar
- 1 egg - room temperature
- 1 tsp vanilla extract
- 195 g (1 1/4 cup) Flour - all-purpose
- 2 tsp cornstarch - optional
- 1/2 tsp baking powder
- 1/2 tsp Baking soda
- 3 pinch Sea salt
- 200 g (1 cup) chocolate chips
Instructions
- Start by placing the softened butter and peanut butter in a large bowl with the powdered sugar and brown sugar and whisk for 1-2 minutes with a hand whisk or an electric hand mixer.
- Then add the egg and vanilla extract and whisk again until smooth.
- Add the dry ingredients, flour, cornstarch (optional), baking powder, baking soda, and salt, and mix this time with a wooden spoon or a flat spatula.
- Finish by adding the chocolate chips and mix gently just enough to incorporate them.
- Cover with cling film and let rest in the fridge for at least 20 minutes to 1 hour. (Or bake immediately if you are in a hurry)
- Preheat the oven to 350°F / 180°c and line a baking sheet with parchment paper.
- Shape balls of cookie dough with a tablespoon or ice cream scoop and place them spaced out on the baking sheet.
- Bake the cookies for about 12-15 minutes depending on the diameter. The cookies are still soft when they come out of the oven so let them cool before moving them.
Notes
Storage: about 1 week at room temperature in a covered storage box or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 157
- Sugar: 13
- Sodium: 115
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 1