Crispy Homemade Chocolate Chip Peanut Butter Cookies
Crispy Homemade Chocolate Chip Peanut Butter Cookies
Share a Moment of Sweetness: Crispy Homemade Chocolate Chip Peanut Butter Cookies Recipe
I made these cookies to give my husband, who’s been working overtime from the end of the year into the new year, a little boost of energy. I hoped he and his colleagues could take a short break with these cookies… but he ended up secretly munching on them alone and got caught! They all ended up sharing them, though. What a greedy darling! 🙂
Essential Ingredients- 200g all-purpose flour
- 110g unsalted butter, softened
- 40g peanut butter
- 100g granulated sugar
- 1 large egg, room temperature
- About 2 handfuls of chocolate chips (adjust to taste)
Cooking Instructions
Step 1
Before you begin, prepare all your ingredients. It’s crucial that the butter and egg are at room temperature for at least 1 hour beforehand to ensure a smooth batter. Sift the all-purpose flour three times to make it finer, which will result in a softer cookie. (If you’re short on time, you can gently melt the butter in the microwave or oven until softened, and warm the egg slightly in lukewarm water to remove the chill. Sifting the flour at least once is recommended if it’s not very fine.) Preheat your oven to 180°C (350°F). If you tend to work more slowly, you can start preheating the oven midway through preparing the batter.
Step 2
In a spacious bowl, combine the softened butter and peanut butter. Using a whisk or electric mixer, cream them together until the mixture is light, fluffy, and resembles mayonnaise in consistency.
Step 3
Once the butter and peanut butter are nicely creamed as shown in the picture, gradually add the measured sugar, a little at a time, while continuing to mix.
Step 4
If you’re unsure about how to add the sugar ‘little by little, often,’ think of it as adding about one tablespoon at a time. Mix until the white sugar granules are no longer visible. You don’t need to dissolve the sugar completely; just focus on incorporating it evenly and scraping down the sides and bottom of the bowl to ensure no sugar lumps remain.
Step 5
You’ll notice a slightly gritty texture from the undissolved sugar. Now, add the room-temperature egg. If you were doubling or tripling the recipe, you’d add the egg in 3-4 additions, but for this quantity, you can add the whole egg at once.
Step 6
Whisk the mixture vigorously after adding the egg. Aim to mix until about 50% of the sugar granules have dissolved. Make sure to scrape the bottom and sides of the bowl thoroughly to ensure the sugar dissolves evenly. If your batter looks a bit lumpy or curdled, it might be because the egg was too cold; this is normal and will resolve as you mix.
Step 7
After mixing until about half the sugar is dissolved, add all the sifted all-purpose flour at once. Here’s a handy tip: to clean off any batter clinging to your whisk, gently tap it against the side of the bowl while holding it over the flour; this helps prevent mess. Be careful not to flick it too hard, or flour will fly everywhere!
Step 8
When incorporating the flour, avoid vigorous mixing or kneading. Instead, gently fold the flour into the batter by scraping the sides of the bowl towards the center, as if drawing an ’11’ shape. This method helps prevent overmixing and develops a tender cookie.
Step 9
As the dough starts to come together, gently press it together with your hands to form a cohesive ball. Use your hands to gather the dough from the bottom and sides into the center, pressing gently until it forms a single lump.
Step 10
Once the dough forms a single mass, place spoonfuls of dough onto your prepared baking sheet, shaping them as desired. Ensure you leave a little space between each cookie, as they will spread slightly during baking.
Step 11
Press chocolate chips into the top of each cookie as generously as you like. Bake in the preheated oven at 180°C (350°F) for approximately 10-12 minutes, or until the edges are golden brown and the centers are set. Baking time may vary depending on your oven and the size of your cookies. To ensure even baking, rotate the baking sheet halfway through the baking time.
Step 12
Keep an eye on the cookies as they bake to prevent burning. Once they’re a lovely golden brown, carefully remove them from the oven. Let them cool completely on a wire rack before enjoying their satisfying crunch. They pair wonderfully with a glass of milk! Be careful not to smudge the chocolate chips as they cool. I found the sweetness level perfect, but feel free to add more chocolate chips if you prefer a sweeter cookie.
