Chocolate Chip Peanut Butter Cookies
Soft chewy and packed with rich peanut butter flavor, these Chocolate Chip Peanut Butter Cookies are the ultimate sweet treat. Each bite is filled with melty chocolate and flaky sea salt to create a sweet and salty combo.
Servings: 14 servings
Calories: 508kcal
Equipment
Ingredients
Wet Ingredients
- 1 cup unsalted brown butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 cup peanut butter I use Skippy Natural
- 2 large eggs room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk
Dry Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1 tsp baking soda
- ½ teaspoon baking powder
Mix In
- 8 oz dark chocolate
- ½ teaspoon flaky sea salt
Instructions
Wet Ingredients
- Preheat the oven to 350°F then line a sheet pan with parchment paper
- Start by browning your butter in a medium sauce pot over low heat. The butter will melt then begin sputtering. Swirl the pan around a few times. As the butter begins to brown, it will quiet down. Watch it closely and give it a whisk, scraping the golden brown bits off the bottom. Once the butter is quiet and golden brown, pour it immediately into a heat proof container and move to the fridge to help cool quickly
- While butter is cooling, whisk all dry ingredients together in a bowl then set aside
- Cream butter and both sugars together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3-4 minutes until light and fluffy
- Mix in peanut butter
- Mix in the eggs, vanilla and milk
- Add dry ingredients then mix slowly until incorporated
- Mix in the dark chocolate just until combined. Do not overmix
- Scoop 3 oz cookie dough balls and place 2 inches apart on the parchment lined sheet tray
- Bake 13 minutes, checking around 11-12 minutes for doneness. Cookies should look set and very lightly browned around the edge. Allow to cool on the tray for 10 minutes, sprinkle with flaky sea salt then transfer to a wire rack to cool the rest of the way
Notes
Don't overmix cookie batter
Be careful not to overbake, cookies can become dry if baked too long. Edges will appear set and become a slight light brown color while top may appear a little soft still when done
This is a no chill recipe which makes it great for a quick batch but you can store cookie dough in the fridge for up to 48 hours wrapped or in an airtight container. Allow to come to room temp for about 30 minutes before baking
Raw cookie dough can also be frozen in an airtight container for up to 2 months
Nutrition
Calories: 508kcal | Carbohydrates: 51g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 609mg | Potassium: 282mg | Fiber: 3g | Sugar: 28g | Vitamin A: 470IU | Calcium: 57mg | Iron: 4mg
