These cookies are a major fan-favorite and now they can be your favorite too! I've been making them for nearly 25 years. They've been used in lieu of beer money in college, as bribery for favors, and on several occasions in adulthood- an attempt to woo.
They are perfectly salty and dense with peanut buttery creaminess; that shock of bittersweet chocolate adds a certain decadence I'm sure we're all longing for. I'm super partial to the Guittard brand of “Real Semisweet” (46% cacao) or Ghiradelli Bittersweet (60% cacao) chocolate chips for these, but if you have a favorite I'm sure they'll be lovely.
*It's really important to chill the dough. I know, I know... but this way the inside stays creamy while you get a nice crust on the outside. I promise it's worth the wait! Once the scoops of dough are firm, you can bake them off or place in a plastic bag or storage container and refrigerate for a day or freeze for up to 3 months. It is SO great to have these on hand and throw a couple in the oven after work or school, for last-minute guests, or at midnight- because you've finally finished half of your cookbook proposal! Ding! Watch your time and don't over-bake. I prefer to bake only what I know will be eaten that day. They're just not the same the next day. (Not that I anticipate leftovers!)
Ultimate Peanut Butter Chocolate Chip Cookies CT
Makes 30 cookies (using a medium scoop)
1 cup butter, softened
1 cup brown sugar
1 cup Sugar
2 egg room temp
2 cups creamy peanut butter, room temp
(I use Jiff Creamy for these 90% of the time. If you use natural, add 2 tbs of each sugar and a pinch more salt)
1.5 tsp fine salt
1 tsp baking soda
3 tsp vanilla
2.5 cups flour
8 oz bittersweet chocolate chips
8 oz semisweet chocolate chips
My favorites are Ghiradelli 60% or Guittard 46% semi sweet chocolate chips
(Fleur de sel or large flake sea salt for top)
Make sure butter, eggs, & peanut butter are at room temperature, everything just blends better this way.
Mix 2¼ cups flour,baking soda and salt in a separate bowl- leave ¼ cup of flour out on its own to mix with chips later.
In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time. Add peanut butter and mix until just combined. On low speed, briefly mix in dry ingredients. Mix chocolate chips with remaining flour and fold, don't beat, into dough.
Scoop onto cookie sheet, leave as mounds, do not flatten. Cover with plastic and refrigerate at least one hour. Overnight is ok too! Or, if a tray fits in your freezer, you can chill for just 25 minutes.
**Pre-heat oven to 375' *** (For real- do this at least 10 min before baking!)
Top with a tiny bit of flaky sea salt (if you're into that sort of thing). Bake in pre heated 375' oven 8-10 minutes- depending on size. (Rotate pan half-way through cooking time) You may want to bake a trial one to check timing- I find oven temps vary more than a teenager’s mood. They should be ever so slightly golden on the outside and still quite soft on the inside. They'll firm up while they cool.
Let cool completely (who am I kidding, I have a burned tongue from last night’s tester batch, I never wait).