Description
Peanut butter and chocolate is a successful combo! These Peanut Butter Chocolate Chip Cookies are thick, buttery, and loaded with chocolate chips!
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup gentle brown sugar
- 1 giant egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
- Miz the butter and peanut butter within the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium pace till easy.
- Add in each sugars and blend for two minutes till pale in coloration and fluffy, scraping the perimeters of the bowl as vital.
- Add within the egg and vanilla and proceed mixing for 45 extra seconds till mixed and easy.
- Add within the cornstarch, baking soda, baking powder, and salt and blend for a further few seconds till mixed.
- Flip the mixer to low and add within the flour, mixing till dough comes collectively. Stir in chocolate chips evenly.
- Utilizing a medium (2- tablespoons) cookie scoop dough onto the ready baking sheet, putting scoops 2 inches aside.
- Bake the cookies for 9-10 minutes till they’re golden on the edges.
- Take away the pan from the oven and permit cookies to chill on the baking sheet for 2-3 minutes after which switch them to a wire rack to chill fully.
Notes
Retailer hermetic for as much as 5 days at room temperature
Freeze hermetic for two months, thawing at room temperature.