If your friends and family prefer these peanut butter chocolate chip cookies to regular chocolate chip cookies, you’ll thank me for how obsessed I am with my cookie making. In fact, I’m almost ritualistic in my preparation.
Prep Time 15 minutes . Cook Time 12 minutes . Servings 21 3-ounce cookies.
1 1/2 cups (190 grams) bread flour
1 cup (150 grams) all-purpose flour
1 teaspoon (7 grams) baking powder
1 cup (240 grams) creamy peanut butter
3/4 cup (170 grams or 1 1/2 sticks) unsalted butter, at room temperature
1 cup (200 grams) lightly packed brown sugar
3/4 cup (150 grams) granulated sugar
1 teaspoon (6 grams) kosher salt
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (326 grams) chocolate chips (dark, semisweet or milk chocolate)
Mix dry ingredients:
In a small mixing bowl, using a spoon or whisk, combine the bread flour, all-purpose flour, and baking powder. Set the bowl aside.
In a blender, puree the butter and sugar:
Add peanut butter, unsalted butter, brown sugar, granulated sugar, and kosher salt to the bowl of your stand mixer. Using the paddle attachment, start blending the butter and sugar on low speed mixer.
After 30 seconds of mixing on low speed, stop the mixer and scrape down the sides of the bowl and paddle.
Start mixing the mixture again, this time on medium-low speed mixer for 1 minute and 30 seconds. The mixture should look like a thick paste at this point.