Chocolate Chip Peanut Butter Cookies
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1/2 cup (100g) granulated white sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170g) dark or semi-sweet chocolate chips
- 1/2 teaspoon flaky sea salt (for garnish)
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Instructions
- 1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 2
In a large mixing bowl, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar together for about 2 minutes until light and creamy.
- 3
Add the room-temperature egg and vanilla extract to the butter mixture, beating until completely smooth and fully incorporated.
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt; gradually add to the wet mixture, stirring gently until just combined.
- 5
Fold in the dark chocolate chips using a rubber spatula, taking care not to overmix the dough.
- 6
Scoop 2-tablespoon portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
- 7
Gently press each dough ball down using the tines of a fork in a criss-cross pattern to flatten slightly.
- 8
Bake for 10-12 minutes until the edges are light golden; sprinkle immediately with flaky sea salt and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best texture, use standard processed creamy peanut butter rather than natural oil-separating varieties, which can make the dough oily. Chilling the portioned dough balls for 15 minutes before baking helps prevent excess spreading and yields a thicker, chewier cookie.
The Story Behind Peanut Butter Cookies
Peanut butter cookies trace their origins to the early 20th century in the United States, popularized after agricultural scientist George Washington Carver published extensive research on peanut culinary uses. The iconic criss-cross pattern was introduced in 1930s baking books as a practical way to flatten dense peanut dough for even baking. Folding in chocolate chips combines two classic American confectionery traditions into a harmoniously balanced sweet and savory treat.
Discover Chocolate Chip Peanut Butter Cookies
Christina Tosi
Christina Tosi is celebrated for elevating nostalgia-driven American baked goods through precise balancing of salt, fat, and texture. Her approach to cookies emphasizes achieving dense, chewy centers accompanied by deep caramelization and robust chocolate flavors.