Peanut butter and chocolate chip cookies

INGREDIENTS 

- 1 cup (240g) creamy peanut butter

- 1/2 cup (115g) unsalted butter, softened

- 1 cup (200g) granulated sugar

- 1 cup (220g) packed brown sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 2 1/2 cups (320g) all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1 1/2 cups (270g) chocolate chips (milk or semi-sweet)

INSTRUCTIONS 

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. **Mix Wet Ingredients:**

   - In a large mixing bowl, beat the peanut butter, unsalted butter, granulated sugar, and brown sugar together until creamy and smooth.

   - Add in the eggs, one at a time, beating well after each addition.

   - Mix in the vanilla extract.

3. **Mix Dry Ingredients:**

   - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

   - Gradually add the dry ingredients to the wet mixture, mixing until just combined.

4. **Add Chocolate Chips:**

   - Fold in the chocolate chips until evenly distributed throughout the dough.

5. **Form Cookies:**

   - Scoop out tablespoons of dough and roll them into balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie.

6. **Bake:**

   - Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.

7. **Cool:**

   - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade peanut butter and chocolate cookies!

Baking hacks 

1. **Use Chilled Dough**:

   - Chill the cookie dough in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much and results in thicker, chewier cookies.

2. **Butter Substitution**:

   - If you want a richer flavor, replace half of the peanut butter with unsalted butter. This adds more depth to the flavor while keeping the peanut butter taste.

3. **Add Oats**:

   - For a heartier texture, add 1/2 cup of rolled oats to the dough. This also makes the cookies more filling.

4. **Peanut Butter Chips**:

   - Mix in some peanut butter chips along with the chocolate chips for a double dose of peanut butter flavor.

5. **Enhance Flavor with Sea Salt**:

   - Sprinkle a pinch of flaky sea salt on top of each cookie dough ball before baking. The salt complements the sweetness and enhances the flavors.

6. **Uniform Cookies**:

   - Use an ice cream scoop or a cookie scoop to ensure all cookies are the same size, which helps them bake evenly.

7. **Underbake Slightly**:

   - To keep the cookies soft and chewy, slightly underbake them. Take them out when the edges are set but the centers are still a bit soft. They will firm up as they cool.

8. **Extra Egg Yolk**:

   - For extra chewy cookies, add an extra egg yolk to the dough. The added fat makes the cookies richer and more tender.

9. **Chocolate Chip Distribution**:

   - Reserve some chocolate chips to press into the tops of the cookies just before baking. This ensures they look as good as they taste.

10. **Rest the Dough**:

    - Let the cookie dough rest for 24-48 hours in the refrigerator before baking. This allows the flavors to meld and improves the overall texture of the cookies.

Try these hacks to take your peanut butter and chocolate chip cookies to the next level!

Nutritional breakdown 

Summary for One Cookie

:Calories: 133 kcal

Total Fat: 7.5g

Saturated Fat: 2.3g

Cholesterol: 8mg

Sodium: 126mg

Total Carbohydrates: 15g

Dietary Fiber: 0.75g

Sugars: 13.6g

Protein: 3.2g

These values are approximate and can vary slightly based on the specific brands and measurements of ingredients used.