My Peanut Butter Chocolate Chip Cookies recipe is beyond quick, easy and amazing! Loaded with peanut butter (natural or not, they always turn out perfect!) and chocolate chips, you can make it in one bowl and it's ready in few minutes without refrgierating time!With this recipe you'll get 12 large cookies chewy and soft inside with a slightly crispy edges: simply irresistible!They don't spread too much in the oven, so you can get perfeclty thick cookies that will melt in your mouth.
100 g (1/3 cup+1 tbsp)peanut butterroom temperature. You can use Natural Peanut Butter or classic Peanut Butter like "Skippy" brand. If you use the Natural one, mix it very well to emuslify the oil that is separated on top.
85 g(1/3 cup+1 tbsp)brown sugar
70 g(1/3 cup)caster sugar
1/4 tspsalt
1(56 g)whole eggroom temperature
1(12 g)egg yolkroom temperature
1 tspvanilla pasteor vanilla extract
160 g(1+1/3 cup)all purpose flour
1/2 tspbaking soda
90 g(1/2 cup)chocolate chips
Instructions
In a large bowl mix butter and peanut butter with a whisk until get a smooth mix.
Incorporate brown sugar, caster sugar and salt.
Add the whole egg, the egg yolk, vanilla and mix until well combined and creamy.
Sift and mix in flour and baking soda. Gently incorporate with a spatula until almost combined: do not overmix.
Gently incorporate chocolate chips. You get a non stick and very soft cookie dough.
Use a 5cm-2inch. ice cream scooper and scoop cookie balls onto a lined baking sheet 4cm-1,5inch apart.
Slightly flatten the top of cookie balls and get thick discs.
Place extra chocolate chips on top.
Bake immedietaly in preheated oven (fan on, upper+lower heat) at 180°C-350°F for 9 minutes. They are ready when the sides are slightly golden and the top still very soft. If you have a no-fan oven, you should bake for some minutes more. Be careful to NOT overbake: cookies should be soft and they finish baking when you remove it from the oven.
Slightly cool down into the pan, then completely cool down onto a wire rack.
Video
Notes
Store at room temperature in a tin cookie box for about 5 days.You can store raw cookie balls in freezer for up to 2-3 months and bake them still frozen directly from the freezer for some minutes more.You can store raw cookie dough in refrigerator for 48 hours before form and bake your cookies: bring cookie dough at room temperature before baking.