Description
These Best Peanut Butter Chip Cookies are soft, chewy, and packed with rich peanut butter flavor. Made with a blend of all-purpose and cake flour for a tender crumb, and loaded with creamy peanut butter chips, these cookies boast the perfect balance of sweetness and saltiness. Easy to prepare and bake, they make an irresistible treat for peanut butter lovers.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract (inferred from instructions)
- 1-2 tbsp milk (optional, inferred for mixing ease)
Add-ins
- 10 oz peanut butter chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, corn starch, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer, cream the cold cubed unsalted butter, brown sugar, granulated sugar, and creamy peanut butter on medium speed until the mixture is smooth and fluffy.
- Add Eggs and Flavorings: Beat in the whole egg and egg yolk, along with vanilla extract and optional milk, mixing until just combined. This adds moisture and richness to the dough.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in Peanut Butter Chips: Gently fold the peanut butter chips into the dough by hand, distributing them evenly throughout.
- Shape the Cookies: Scoop the dough into balls of about 2-3 tablespoons each and place them evenly spaced on the prepared cookie sheets. Use a fork to gently press down and create classic crosshatch patterns on top.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the tops are golden brown but the centers remain soft for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set and prevents breaking.
Notes
- Using a combination of all-purpose and cake flour yields a tender and chewy cookie texture.
- Cold butter is creamed to ensure the right consistency for the dough.
- Optional milk helps with dough consistency but can be omitted if preferred.
- Ensure not to overbake; cookies should be golden on top but soft inside for best texture.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 5 days.
- This recipe yields approximately 24 cookies, perfect for sharing or gifting.
