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peanut butter chip cookies on a white board
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Best Peanut Butter Chip Cookies

These Peanut Butter Chip Cookies are thick, chewy, and soft-centered. Packed with a nutty flavor and are baked until beautifully bronzed on top. This is the BEST way to make them!
Course Dessert
Cuisine American
Keyword chewycookies, peanutbutter
Prep Time 10 minutes
Cook Time 13 minutes
Resting time 30 minutes
Total Time 53 minutes
Servings 8 (~5 oz.) cookies
Calories 462kcal

Ingredients

  • 3/4 cup All-Purpose Flour
  • 3/4 cup Cake Flour
  • 1 tsp. corn starch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 cup creamy peanut butter*
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1 (10 oz.) bag peanut butter chips (I use Reese's brand) ~2 cups

Rolling:

  • 1/4 cup granulated sugar

Instructions

  • Mix dry ingredients together: Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
    3/4 cup All-Purpose Flour, 3/4 cup Cake Flour, 1 tsp. corn starch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt
  • Cream butter, sugars and peanut butter: Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar and creamy peanut butter until incorporated.
    1/2 cup cold, unsalted butter, cubed (8 Tbsp.), 1/2 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar, 1 cup creamy peanut butter*
  • Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
    1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
  • Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Add in the peanut butter chips until incorporated and then turn off the machine.
    1 (10 oz.) bag peanut butter chips (I use Reese's brand) ~2 cups
  • Measure out the cookies into 8 large cookies, ~5 oz. portions (or smaller if you prefer). Roll each cookie dough into a dough ball and roll in granulated sugar.
    1/4 cup granulated sugar
  • Place cookies on an ungreased cookie sheet and flatten each cookie with a fork, making a crisscross pattern.
  • Bake the cookies for 13-15 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done.
  • Let them rest on the cookie sheet for at least 15 minutes and then using a spatula transfer them to a cooling rack. The cookies are very soft right out of the oven. I like to enjoy them about an hour later!

Video

Notes

If making 2-3 oz sized cookies, adjust baking time. Will need ~1-2 minutes less time depending on size and ovens may vary.

Nutrition

Serving: 1cookie | Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 391mg | Potassium: 252mg | Fiber: 3g | Sugar: 24g | Vitamin A: 355IU | Calcium: 50mg | Iron: 1mg