Soft Chewy Peanut Butter Chocolate Chip Cookies

Soft & Chewy Peanut ButterChocolate Chip Cookies

WEBMar 11, 2015 · Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside. In the bowl of a stand mixer fitted …

1. Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until very light, about 3 to 4 minutes.
3. Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips until evenly distributed.
4. Press plastic wrap against dough and refrigerate for at least 4 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

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Soft and Chewy Peanut Butter Chocolate Chip Cookies

WEBApr 6, 2021 · In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt, and set aside. Using a handheld or stand mixer …

1. In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt, and set aside.
2. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the egg and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the peanut butter for about 30-60 seconds until combined. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the peanut butter chips and chocolate chips, if used, and mix just until well distributed. Cover and chill for 1 hour.
3. Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C). Scoop 18 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets. Bake one sheet at a time for 10-12 minutes or until the edges are set and lightly browned and the centers look undone, pale, puffy, and dry.
4. Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. They will continue baking on the baking sheets. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

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Soft & Chewy Peanut Butter Chocolate Chip Cookies

WEBJun 13, 2022 · In a bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl whisk together the peanut butter, butter, and …

1. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl using a hand or stand mixer, cream together the peanut butter, butter, and sugars on medium speed until light and fluffy.
3. Mix in the egg and vanilla until combined.
4. Slowly mix in the dry ingredients just until the dough comes together – careful not to over mix.

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