Peanut Butter Chocolate Chip Cookies

Ingredients

• 0.5 cup Creamy peanut butter (Such as Jif or Skippy)
• 0.5 cup Unsalted butter (Melted and cooled)
• 0.75 cup Light brown sugar (Packed)
• 0.25 cup Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 0.5 tsp Baking soda
• 0.5 tsp Kosher salt
• 1 cup All-purpose flour (Or 1-to-1 gluten-free baking flour; spooned and leveled. Nutrition and categories are for all-purpose flour.)
• 1 cup Mini semisweet chocolate chips (Plus more for topping)
• Flaky sea salt (For sprinkling on top)

Steps

1. 1

   In a large bowl, whisk together the peanut butter, melted and cooled butter, light brown sugar, and granulated sugar until smooth.

2. 2

   Vigorously whisk in the egg and vanilla for 1 minute, until creamy and combined.

3. 3

   Whisk in the baking soda and kosher salt until evenly incorporated.

4. 4

   With a rubber spatula, fold in the flour about halfway. Add the mini chocolate chips and continue folding just until fully combined and no dry bits remain; do not overmix.

5. 5

   Line a plate or tray with wax paper or parchment paper. Use a large 2-ounce cookie scoop, or a 1/4-cup measure, to portion the dough onto it side by side. Do not roll or shape the portions into balls. If desired, dot the tops with extra mini chocolate chips.

6. 6

   Refrigerate the dough portions uncovered for at least 4 hours or overnight. The author recommends making the dough a day ahead.

7. 7

   When ready to bake, preheat the oven to 350°F (about 175°C) and line a large baking sheet with parchment paper.

8. 8

   Arrange about 4–5 cookies on the baking sheet, spacing them about 3 inches apart. Keep the remaining dough refrigerated while each batch bakes.

9. 9

   Bake one batch at a time for 14–16 minutes, until the edges are light golden and the centers look slightly underdone. For regular-sized cookies, reduce the baking time by 3–4 minutes.

10. 10

    As soon as the cookies come out of the oven, sprinkle them with flaky sea salt. Transfer them to a cooling rack and let them cool to room temperature before eating; they will seem doughy in the middle at first but firm up as they cool.

Notes

Store in an airtight container at room temperature. The source also notes that frozen dough should thaw for about an hour before baking; it may need another minute or two in the oven. The flour may be replaced with 1-to-1 gluten-free baking flour.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead