Introduction
You’ve just found your new favorite cookie recipe. These bakery-style cookies boast an incredible soft and chewy texture, a deep peanut butter flavor, and pockets of melted mini chocolate chips in every bite. They are rich, satisfying, and guaranteed to be a hit.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus optional chilling)
- Servings: 21 cookies
Ingredients
- ¾ cup unsalted butter (melted)
- 1¼ cups brown sugar
- 2 large eggs (room temperature)
- ½ teaspoon vanilla extract
- ⅞ cup peanut butter
- 2 cups all-purpose flour flour
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 2 cups semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined.
- Add the room-temperature eggs and vanilla extract to the butter mixture, whisking vigorously until the mixture is smooth and slightly glossy.
- Stir in the peanut butter until the mixture is uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined. Be careful not to overmix.
- Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- For best results, cover the bowl and chill the dough for 30-60 minutes. This helps prevent overspreading.
- Scoop dough using a large 2-tablespoon cookie scoop onto prepared baking sheets, leaving at least 2 inches of space between each.
- Bake for 13-15 minutes, or until the edges are set and lightly golden, while the centers still look soft and slightly puffy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Stuffed Cookie: Flatten a scoop of dough, place a small piece of peanut butter cup or a dollop of peanut butter in the center, then top with another dough scoop and roll to seal before baking.
- Cookie Ice Cream Sandwich: Once completely cool, sandwich a generous scoop of vanilla ice cream between two cookies.
- Sea Salt Topping: Immediately after removing cookies from the oven, sprinkle a tiny pinch of flaky sea salt over each one for a sweet and salty contrast.
- Thicker Cookie: Refrigerate the dough for 24 hours before baking. This allows the flour to fully hydrate and results in a thicker, more flavorful cookie.
Tips for Success
- Use room temperature eggs as specified; cold eggs can cause the melted butter to solidify in small flecks.
- Underbake slightly (13 minutes) for ultra-soft and chewy centers. The cookies will continue to set as they cool on the hot baking sheet.
- Let the cookies cool on the baking sheet—this is crucial for setting their structure and achieving the perfect chewy texture.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months. To reheat a cookie and recreate that fresh-from-the-oven experience, microwave it for 10-15 seconds.
FAQ
Q: Can I use natural peanut butter?
A: We don’t recommend it for this recipe. Standard processed peanut butter (smooth or crunchy) has a consistent texture and oil content that works best here. Natural peanut butter can separate and alter the dough’s consistency.
Q: Why is my butter measurement “¾ cup” but my peanut butter “⅞ cup”?
A: ⅞ cup is a measurement often used in professional baking for precision. It’s equal to ½ cup plus ¼ cup plus 2 tablespoons. Measuring accurately ensures the perfect texture.
Q: My cookies spread too much. What happened?
A: The dough likely needed chilling. Melted butter creates a spreadable dough, and chilling solidifies the fats, preventing excessive spread. Also, ensure your baking soda is fresh.
Q: Can I use regular-sized chocolate chips?
A: Yes, you can, but mini chocolate chips distribute more evenly, ensuring chocolate in every bite without overwhelming the dough’s structure.
Q: What does “all-purpose flour flour” mean?
A: This is likely a small typo in the list. You simply need 2 cups of all-purpose flour.
Q: Why are my cookies cakey?
A: Cakey cookies often result from overmixing the dough after adding the flour, which develops too much gluten. Mix until just combined. Using cold eggs can also contribute to a cakey texture.