Name: Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 24 servings
Cuisine: American
Ingredients: 115 g butter, softened; 125 g smooth peanut butter; 100 g light brown sugar; 100 g caster sugar; 1 egg; 1 tsp vanilla extract; 190 g plain flour; ½ tsp bicarbonate of soda; ½ tsp salt; 150 g dark chocolate chips; ¼ tsp flaky sea salt

Peanut Butter Chocolate Chip Cookies

Chewy peanut butter cookies loaded with dark chocolate chips, baked for 11 minutes and marked with the traditional fork crosshatch.

26 min total Serves 24 servings Easy

Why Peanut Butter Chocolate Chip Cookies Works

Salt matters here. Peanut butter and chocolate are both rich and sweet, and without enough salt the cookies taste flat and cloying. A good half teaspoon in the dough and a pinch of flaky salt on top lift the flavour and make each bite more interesting.

The peanut butter itself affects the texture. A smooth, creamy, stabilised brand such as Skippy gives a consistent, chewy result. Crunchy works if you want pieces of nut, but it makes the cookie more fragile. Avoid the natural kind with oil on top, which makes the dough greasy and the cookies spread thin.

Flatten with a fork and make the crosshatch. Peanut butter dough does not spread much in the oven, so the cookies keep the shape you give them. Press each ball down with the back of a fork, once in each direction, to about 1.5 cm thick. Dip the fork in sugar if it sticks. The pattern is traditional, and it helps the centre cook through.

Bake until the edges are just set, and the centres look puffy and slightly underdone. They will be very soft but firm up in 10 minutes on the tray. Dark chocolate chips balance the sweetness better than milk chocolate, but use whatever you prefer.

What Goes With It

Cold milk
Coffee
Vanilla ice cream
Hot chocolate

Making Peanut Butter Chocolate Chip Cookies, Step by Step

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Heat the oven to 180°C / 355°F and line 2 trays.
Beat the butter, peanut butter and both sugars for 2 minutes. Beat in the egg and vanilla.
Stir in the flour, bicarbonate of soda and salt, then fold in the chocolate chips.
Roll into 24 balls and place 5 cm apart. Press each down with a fork in a crosshatch and sprinkle with flaky salt.
Bake for 11 minutes until the edges are set. Cool on the trays for 10 minutes.

Notes From the Method

Use a stabilised peanut butter.

Flatten with a fork in a crosshatch.

Add flaky salt to the top.

Keeping What's Left

Keeps in an airtight tin for 5 days.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

169Calories

3gProtein

19gCarbs

9gFat

1gFibre

11gSugar

110mgSodium

Vegetarian Low-Carb

Peanut Butter Chocolate Chip Cookies

What Goes With It

Making Peanut Butter Chocolate Chip Cookies, Step by Step

Notes From the Method

Keeping What's Left

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

What Goes With It

Making Peanut Butter Chocolate Chip Cookies, Step by Step

Notes From the Method

Keeping What's Left

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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