Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
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Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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How to Make Brown Butter Chocolate Chip Cookies
Infused with the toffee-like flavor of browned butter, loaded with semisweet chocolate, and topped off with flaky sea salt, these brown butter chocolate chip cookies are world-class cookies.
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Ingredients
1 cup unsalted butter cut into Tablespoon-sized pieces (225g)
1 cup light or dark brown sugar¹ (200g)
2/3 cup white sugar (135g)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour (340g)
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 oz semisweet chocolate² chopped into pieces (285g)
flaky sea salt for sprinkling optional but so good!
Instructions
00:00 Introduction
How to Brown Butter (it's easy!)³
00:26 Before you can go any further we need to brown our butter. Place your butter pieces into a medium-sized saucepan (preferably a light colored one--this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.
01:15 Once butter has melted, increase stovetop heat to just above medium heat.
01:25 Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble, pop, and sizzle. Once the bubbling/popping slows, the butter will begin to turn brown.
01:58 Watch the butter very carefully at this point, and as soon as it begins to brown (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.
03:05 Allow butter to cool at room temperature for at least 30 minutes or until no longer warm to the touch before proceeding with the recipe.
Cookie Dough
03:35 Once your butter has cooled, add sugars and stir well.
04:01 Add eggs and vanilla extract and stir well.
04:18 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt (not flaky sea salt).
04:41 Gradually add your flour mixture to butter mixture, stirring until ingredients are completely combined.
05:00 Add chopped chocolate pieces and stir well so that chocolate is well distributed through the batter.
05:43 Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
06:06 About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
06:16 Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2 apart on prepared cookie sheet.
06:49 Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
07:00 Let cookies cool for about a minute then sprinkle lightly with flaky sea salt.
Allow cookies to cool completely on baking sheet, then enjoy!
Notes
¹I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.
²You can substitute chocolate chips instead, you'd need about 1 3/4 cups chocolate chips.
³If you've never browned butter before and are nervous about the process, make sure to watch my video below so you can see exactly how I do it.
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Peanut Butter Chocolate Chip Cookies
These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of chocolate and giant flakes of sea salt to balance the whole thing out. These cookies are a must try for all peanut butter lovers!
Full Recipe:
This peanut butter chocolate chip cookie recipe makes a BIG batch of cookies but you’ll find they disappear very quickly so don’t think you’ll be able to squirrel away that much extra dough to freeze and bake later! Knowing how to make peanut butter cookies is a dangerous talent, use it responsibly!
I topped my cookies with a generous sprinkle of Malden’s sea saltflakes and they were just plain delicious. It added a lot of visual interest and those little bursts of salt were just the perfect accompaniment to the sweetness and peanut butter flavor in the cookies.
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Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
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Hi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc
Burnt Miso BROWN BUTTER Chocolate Chip Cookies | SNACKS Ep. 9
It's time for cookie bootcamp. Any questions you had about brown butter? ANSWERED. Any opinions you did not ask to hear from me about my cookie preferences? TOLD. We go all-in on the science behind cookie baking, how to make the perfect chocolate chip cookie, and why I love this particular recipe so much. Full recipe is below!
BURNT MISO BROWN BUTTER COOKIES
Ingredients:
113 grams butter, 1/2 cup
2 tbsp white miso or light miso
118 grams brown sugar, spooned and packed, about ½ cup & 2 tbsp
2 tbsp milk of choice
1 large egg at room temperature
50 grams white sugar, 1/4 cup
1 tsp vanilla extract
175 grams flour, spooned and leveled, 1 & 1/4 cup
8 grams cornstarch, 1 tbsp
1 ½ tsp baking powder
113 grams dark chocolate, about 1 bar, chopped
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Chocolate Chip Peanut Butter Cookies | How Tasty Channel
How to make fudgy and chewy chocolate chip cookies stuffed with gooey Peanut Butter! Cookie dough is double chocolate with a rich and brownie texture, slightly crispy to the edgest but very soft in the center.
I suggest this recipe to every chocolate addicted, even the ones who usually don't like peanut butter.
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