Easy Peanut Butter Chocolate Chip Cookies Recipe | Preppy Kitchen

Preparing the Dry Ingredients

• 🥣 Preheat your oven to 350°F (175°C).
• ⚖️ Combine 2 and 1/4 cups (270g) all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
• 🥄 Whisk the dry ingredients together until well combined.

Creaming Butter, Peanut Butter, and Sugars

• 🧈 In a stand mixer with a paddle attachment, cream 1 cup (226g) of room temperature unsalted butter until soft.
• 🥜 Add 1 and a half cups (396g) of processed peanut butter (smooth or chunky) and mix well.
• 🍬 Incorporate 165g (3/4 cup) light brown sugar and 135g (2/3 cup) granulated sugar.
• 🌪️ Mix on medium speed for about 3 minutes until the mixture is light and fluffy, scraping down the bowl as needed.

Incorporating Wet Ingredients and Chocolate Chips

• 🥚 Add two large eggs one at a time, mixing after each addition.
• 🍦 Mix in 2 teaspoons of vanilla extract.
• 🥣 Gradually add the dry ingredients to the wet ingredients on the lowest mixer setting, mixing just until almost combined.
• 🍫 Stir in 1 and a half cups (270g) of semi-sweet chocolate chips by hand or with a very brief mixer pulse.

Scooping and Baking the Cookies

• 🍪 Line two baking sheets with parchment paper and scoop the dough into 3-tablespoon sized portions, spaced about 2 inches apart.
• ❄️ The dough can be refrigerated for up to 24 hours or frozen for up to 3 months.
• 🔥 Bake for 12 to 14 minutes at 350°F (175°C) until the edges are golden brown and the centers are still soft.
• ✨ Optionally, press a few extra chocolate chips on top or sprinkle with Malden's flaked sea salt before baking.

Enjoying the Cookies

• 😋 The cookies are described as tender, melt-in-your-mouth, and a perfect combination of peanut butter and chocolate.
• ⏳ Baked cookies will last 3 days in an airtight container at room temperature or can be frozen for up to 3 months.