Can I Add Peanut Butter to Cookie Mix

Tessa's Recipe Rundown...

Sense of taste: Chocolate and peanut butter has been my favorite sweet combination since before I can remember! I am obsessed!
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Very unproblematic.
Pros: Perfect PB chocolate chip cookies.
Cons: None!
Would I make this once more? Oh yep. I've got a batch of these portioned into dough balls sitting in my freezer ready to be baked off whenever the craving strikes.

If you read Handle the Oestrus regularly, y'all likely know I adore the combination of chocolate and peanut butter.

Recently someone asked me why I loved the combination and then much and I was taken aback slightly. My get-go thought was "well why wouldn't I love this magic duo?" Then I realized that I've loved the flavors together since earlier I could think. Since childhood 2 of my favorite foods have been chocolate and peanut butter, then it but makes sense that I absolutely adore them combined!

I'one thousand actually surprised I'm not utterly ill of either of these flavors, let lone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I'm still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies.

These cookies are ridiculously big, thick, and chewy yet soft and take just amazing flavor. They are grand% perfect with a glass of cold milk. All-time office? You don't fifty-fifty need a stand up mixer to make these, they're and so easy. Cheque out the notes below considering I've tried to answer all your questions and give yous a perfect understanding of how the recipe works.

Peanut Butter Chocolate Chip Cookie Recipe Tips

How to Make CHEWY Cookies

The recipe is adjusted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The loftier ratio of brownish sugar and the actress egg yolk help contribute a rich, chewy, and thick texture with lots of flavor.

Be sure to measure your flour correctly (by weighing or with the spoon and level method) to avoid creating cakey, dumbo, or tough cookies that don't spread.

If yous don't measure your flour correctly, You lot COULD END Upward WITH CRUMBLY DOUGH!

Please follow the recipe as written, I craft my recipes carefully and then y'all can have the best results possible!

The Best Peanut Butter for Baking

For best results, use a standard commercial make of flossy peanut butter. I used Skippy for this recipe. Avert whatsoever "natural" peanut butters where the oil separates. The dough won't come up together nicely if yous don't utilize commercial peanut butter with an added oil.

Size and Shape

These are large cookies, just the manner I like 'em! I used my dearest OXO large cookie scoop to make these babies which is a three-tablespoon sized scoop. You lot tin can brand smaller two tablespoon-sized balls of dough and shave off about 2 minutes from the blistering time, if you'd like.

The peanut butter in cookie recipes does prevent normal spreading. Afterward you shape the dough into balls, flatten the assurance well with the palm of your hand. This volition encourage them to spread more while they bake. Don't forget this!

Baking Perfect Cookies

I E'er use a heavy duty unlined aluminum half canvas pan for baking cookies. Never utilize dark colored pans to bake cookies, they tend to overly brown or even fire the bottoms of the cookies. Additionally, I always use parchment paper for blistering cookies. I discover silicone baking mats produce less of a crunchy outside crust and are merely one extra affair to clean.

Chilling the Dough and Making Ahead

For best results, arctic the dough overnight in the fridge. Why on earth would I recommend you delay your cookie satisfaction?

Well chilling chocolate chip cookie dough is very similar to marinating meat – things just get so much ameliorate. The texture becomes chewier and thicker and the flavor intensifies. If you don't accept time, no worries. You tin broil the dough off after it's fabricated.

To freeze: I like to scoop my dough assurance out, freeze them until solid, then remove them to a ziptop handbag to store in the freezer. Y'all can defrost the dough overnight in the fridge, or for an 60 minutes or so at room temperature before baking. You can broil from frozen, but note that with this recipe the cookies won't spread as much.

Get all of my tips for freezing cookie dough here.

More Chocolate Bit Cookie Recipes

• Baker Style Chocolate Fleck Cookies (my virtually popular cookie recipe!
• Ultimate Chocolate Chip Cookies (these are super CHEWY)
• Coconut Oil Chocolate Chip Cookies (dairy free)
• Browned Butter Toffee Chocolate Chip Cookies (ultra flavorful!)

See ALL of my chocolate chip cookie recipes & cookie baking tips here!

• 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
• 1 teaspoon baking soda
• 1 teaspoon blistering powder
• one teaspoon fine bounding main salt
• 1 stick (113 grams) unsalted butter
• three/four cup (202 grams) flossy peanut butter (I used Skippy)*
• i/2 cup (100 grams) granulated saccharide
• 1 loving cup (200 grams) packed dark dark-brown sugar
• ii big eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla
• 2 cups (340 grams) semi sweetness chocolate fries

1. Preheat oven to 350ºF. Line blistering sheets with parchment paper.

2. In a medium bowl whisk together the flour, baking soda, baking pulverization, and salt.

3. In a large estrus safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated saccharide and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each improver. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may exist a little loose and slightly crumbly. If information technology'due south unbearably crumbly, that's probable due to the brand of peanut butter. Add 2 tablespoons milk if that'southward the instance.

4. OPTIONAL: If time permits, embrace the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.

5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to absurd completely.

   Cookies can be stored in an airtight container at room temperature for upwardly to 3 days.

*Be sure to measure your flour correctly or you may end up with super crumbly dough. But use conventional peanut butter for this recipe with an added oil. Completely 'natural' peanut butter will event in a dry cookie.*

This recipe was originally published in 2022 and recently updated with recipe improvements and new photos. Photos past Ashley McLaughlin.

Nearly Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write near all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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