What peanut butter should I use?

I recommend using a full-fat processed peanut butter, rather than a natural-style one. I like to use smooth peanut butter, but crunchy works too.

Should I use chocolate chunks or chocolate chips?

I prefer to use a block of chocolate that I’ve chopped by hand. It ensures each cookie has those gooey chocolate puddles. But you can definitely use chocolate chips if you like.

Why are my peanut butter cookies dry?

You’ve added too much flour. These cookies should be buttery, chewy and moist. A dry cookie suggests too much flour, which is very easy to do if using cup measurements. I highly recommend using a baking scale for best results. Also, try not to over-bake your cookies - this will also cause them to be dry and crunchy instead of soft and chewy.

Peanut Butter Chocolate Chip Cookies

Name: Easy Peanut Butter Chocolate Chip Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature; 135 grams (3/4 cup) brown sugar; 1 large egg; 1 teaspoon vanilla extract; 125 grams (1/2 cup) smooth peanut butter; 210 grams (1 and 1/2 cup) plain flour or all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 150 grams (1 cup) milk or dark chocolate, roughly chopped, plus extra for decorating

Prep: 30 minutesCook: 12 minutesTotal: 42 minutes

Thick and chewy peanut butter cookies loaded with chunks of chocolate.

Ingredients

115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
135 grams (3/4 cup) brown sugar
1 large egg
1 teaspoon vanilla extract
125 grams (1/2 cup) smooth peanut butter
210 grams (1 and 1/2 cup) plain flour or all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams (1 cup) milk or dark chocolate, roughly chopped, plus extra for decorating

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Instructions

Line two large baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until creamy and combined. Add egg and vanilla and mix briefly. Then add peanut butter and mix until combined.
Sift in the flour, baking soda and salt and gently mix until a soft dough forms. Stir in chocolate chunks.
Use a cookie scoop or your hands to roll 1.5 tablespoons of cookie dough in balls. If desired, add extra chunks of chocolate on top.
Place cookie dough balls on prepared trays, leaving room for the cookies to spread as they bake.
Bake for 12 minutes or until the cookies are lightly golden brown. Let them sit for 5 minutes before transferring to a wire rack to cool completely.

Notes

Peanut butter: I recommend using a full fat, processed peanut butter, rather than a natural-style one. I prefer a smooth peanut butter, but crunchy peanut butter works too.

Chocolate: I prefer to use a block of chocolate that I’ve chopped by hand. But you can use chocolate chips if you prefer. You can use milk chocolate or dark chocolate – I’ve used dark chocolate in the cookies pictured here.

Make-ahead: You can make the cookie dough ahead of time and keep it covered in the fridge. You’ll need to bring the cookie dough back to room temperature when you are ready to bake it. You can also roll the cookie dough into balls and freeze them. Then just thaw them before baking.

Nutrition Information

Serving Size: 1 cookie Calories: 190 Sugar: 10 g Sodium: 94.2 mg Fat: 11.1 g Carbohydrates: 20 g Protein: 3.3 g Cholesterol: 22.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CookiesCuisine: American