A quick post to share my peanut butter chocolate chips cookies recipe. It seems like some of you were really interested. Since I have the choice between nibbling on them all or sitting on my desk to write that recipe, I decided the latter was the safer option.
|Cliquer ici pour imprimer la recette en français|
|Promis, c’etait mon dernier de la journee …|
So here it is!
- 125 g of unsalted butter at room temperature
- 125 g of peanut butter – creamy or crunchy
- 75 g of brown sugar
- 50 g of pure cane sugar
- 2 tsp. of vanilla extract
- 2 large eggs
- 250 g of all-purpose flour
- 1 tbsp. of cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 pinch of salt flower
- 175 g of chocolate chips
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt
- In another mixing bowl, cream together the butter and the peanut butter with the two sugars
- When well combined, beat in the eggs and add the vanilla extract
- Transfer the flour mixture into the mixing bowl and mix at low speed – you can use a spatula – until just combined. Do not over mix or the cookies will flatten!
- Finally, add the chocolate chips
- Scoop out the cookie dough and place them onto a parchment paper on a baking tray Allow them to chill in the fridge for at least 30 minutes
- Bake the cookies for ~ 12 minutes at sea level or 21 minutes on high altitude, until they are lightly browned
- Remove from the oven; let them cool 1 minute on the tray then transfer them on a cooling rack
They taste better warm so I highly encourage you NOT to refrain yourself and if you are reasonable, store them in a metal biscuit box and warm them up quickly in a preheated oven. Turn off the heat as soon as you close the oven door so they can just warm up without being overcooked
|Click here for the printable recipe|
Enjoy the recipe!
1. When you add a tablespoon of cornstach in the cookie dough, you will get crispy edges
2. Do not use table salt, salt flower it the best option in baking but you can substitute with sea salt if you don’t have it – what you don’t have salt flower???? 😉
3. You can totally freeze some cookie dough, just make sure you freeze them on a flat surface before you transfer them into a ziplog bag so they won’t stick together. Bake them in a preheated oven at 180C for 15 minutes then
4. I use a 1 tbsp-size ice cream scoop. This saves time to shape the cookie balls at the same size