How to Make Awesome Peanut Butter Chocolate Chip Cookies

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Introduction: How to Make Awesome Peanut Butter Chocolate Chip Cookies

Here's a guide on how to make some yummily chewy cookies. If your cookies keep coming out like hardened disks that work better as frisbees than dessert I have a couple of tips that can help you out regardless of what type of cookie it is.

This recipe is for peanut butter chocolate chip cookies and they are... delicious.

Step 1: Recipe

Dry ingredients:

- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt

Stir in small bowl

Wet ingredients:

- 1 cup light brown sugar, packed*
- 1 cup crunchy peanut butter
- 1 stick (1/4 pound or 8 tbsp) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup honey

Blend in medium bowl

Stir the dry ingredients into the wet ingredients in two additions.

*Yes, brown sugar is technically dry, but since it's mixed with all of the rest of the wet ingredients I just put it there

Step 2: Add Chocolate

I've used chocolate chunks hacked from a huge chocolate bar, broken up smaller chocolate bars, and semi-sweet chocolate chips. All worked out great.

In these photos I'm using 6 oz. semi-sweet chocolate chips. Stir them into the mix.

Cover the bowl and put in the fridge for 30-40 minutes so it's easier to handle.

Step 3: Know Your Oven

Ovens lie. It's a fact of life that some ovens will tell you that they're at the temperature you want and be off by a full 80 degrees. In my previous apartment, the oven was nice and new and had lovely digital controls. It was also a horrible liar hell-bent on ruining my baking attempts.

If I wanted the oven to be at 450, it would let me know it was ready when it was only 370. Five minutes later it would stabilize at 430. That's a full five minutes of your dough being cooked at the wrong temperature, completely throwing you off.

So long story short, buy a thermometer and stick it in the oven. It doesn't have to be pretty, it just has to work so you'll know what the true temperature is.

For this recipe, you'll want it at 350 Fahrenheit or 175 Celsius.

Step 4: Roll Up the Dough

I roll my dough into balls about 1.25" (3cm) wide. You can go a little bigger if you want. I've found that a little bit of variation does not have a noticeable effect on the cooking time. Put them onto a buttered cookie tray.

The trays I use are insulated ones. Getting fancy cookie trays may seem a bit extreme, but there was a period last year where I got a bit obsessed and these have been totally worth it.

So now that you're sure your oven is at 350F/175C and it's stable at that temperature, put the dough in for 12 minutes.

Step 5: Don't Overcook Your Cookies

After 12 minutes the cookies will not look ready, but take them out anyway and put the whole pan out on the counter to cool. Do not touch them!

Oh, you'll want to touch them. You'll want to put one in your mouth right away, your tender tongue be damned, but don't do it. Really.

OK, so you did touch one and it seems fragile and undercooked. That's why you need to let them cool for 5 minutes before moving them to a rack or a plate.

Step 6: Rock Out With Your Cookie

Yay! You waited for the cookies to cool and now they're good to go! You can eat them now or save some for later. These are good on their own or combined with other sugary treats. Like ice cream. Ice cream loves these cookies and vice versa. Let the love flow.

To get the fresh baked warmth and goodness feeling back, quickly zap in a microwave or briefly toss into a toaster.

Eat.

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117 Comments

MMMMMMMMMMMMMMMMMMMmmmmmmmmmmmm. 8 D

I printed out this page as well as the other cookie pages....

I'm in Heaven with this recipe! TY for sharing. :)

I tried to make the cookies, but they came out as a bubbling, smooshed (and after they cooled, a flat) mess. What did I do wrong? I used foil on the cookie sheet, because our cookie sheet is old. Could that have affected it? Also for the wet ingredients, do we stir them or use a hand mixer? Any and all help is appreciated. I really wanted to make some of these cookies tonight.

Okay So like you use a hand mixer(electric Mixer) to mix the wet ingredients....if you are strong enough u can possibly do it by hand by i suggest using the mixer

the last time that happened to mei just added a tiny bit more flour(1/3 of a cup)usually that works. humidity and temperature have alot to do with how much flour will work in any given recipe...hope this might help

The wet ingredients are blended, so a hand mixer is great there. I just use a wooden spoon to stir in the dry ingredients. As for the bubbling mess and the flatness, maybe the oven is too hot. Is it at 350?

Really looks delicious :-)

Now I want to try it out for myself, but there actually are two questions remaining:

1) Which kind of butter did you use? (Churned, sweet, cultured, light, ...)
2) Which kind of oven was used? (Gas, convection, upper/lower heat, ...)

Well - any help is appreciated ;-)

Daniel

PS: Thanks for this nice recipe :-D

Unsalted butter. Nothing fancy.

I cook in a gas oven. Typically, I place the tray towards the top.

Good luck!

I just finished baking these, super delicious!

How do you dish ot a cup of peanut butter? This may sound incredibly dumb but isn't it difficult to be accurate with peanut butter that sticks and clumps if you get my drift?

If you have a 2 cup measuring cup you fill it with 1 cup of water then put in peanut butter until the water gets to 2 cups. Then you have 1 cup water and 1 cup peanut butter so just drain the water and you're good to go.