Homemade Chocolate Chip Cookies Recipe with Peanut Butter

Homemade Chocolate Chip Cookies Recipe with Peanut Butter

Looking for a delicious and easy homemade chocolate chip cookie recipe? Look no further! This recipe includes peanut butter and is sure to be a crowd-pleaser.

Ingredients:

• 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) of 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) of chocolate chips (dark, semisweet, or milk chocolate)

Instructions:

1. Combine the bread flour, all-purpose flour, and baking powder in a small mixing bowl using a spoon or whisk. Set aside.
2. In a stand mixer, blend the peanut butter, unsalted butter, brown sugar, granulated sugar, and kosher salt using the paddle attachment on low speed (#1 on a KitchenAid mixer) for 30 seconds.
3. Stop the mixer and scrape down the sides of the bowl and paddle. Begin mixing the mixture again, this time on medium-low speed (#3 on a KitchenAid mixer) for 1 minute and 30 seconds until it looks like a thick paste.
4. Reduce the mixing speed to low and add one egg to the bowl. Beat the egg into the butter and sugar mixture for 30 seconds. Add the other egg to the mixer and blend for an additional 30 seconds.
5. Stop the mixer and scrape down the sides of the bowl and paddle again. Add the vanilla extract to the mixture and blend on low speed for one more minute.
6. Stop the mixer, scrape down the bowl and paddle, and add all of the dry mixture to the bowl. Start mixing the batter on low speed. After 30 seconds of mixing, start adding the chocolate chips.
7. Once all of the chocolate chips have been added, stop the mixer and scrape down the bowl and paddle. Return the batter to the second speed of the Kitchen-Aid mixer for one more minute.
8. Cover the bowl with a lid, cling wrap, or foil, and refrigerate the batter for 30 minutes (or up to 3 days).
9. Preheat the oven to 190 °C and line two baking sheets with parchment paper or silicone baking mats.
10. Use a scoop or a 1/4 cup measuring cup to scoop the batter into balls. Place scooped cookie dough at least 1/2 inch apart on the prepared baking sheets.
11. Bake each batch of cookies separately in the oven for 12 minutes, rotating the pan halfway through baking to ensure even cooking.
12. After baking, remove the baking sheet from the oven and let it sit for 3 minutes to cool. The cookies will have crispy edges but will still look shiny in the center.
13. Move the cookies to a cooling rack to cool completely or enjoy while still warm.

Enjoy these delicious homemade chocolate chip cookies with peanut butter!