Description
These classic Choc Chip Peanut Butter Cookies combine the rich creaminess of smooth peanut butter with the irresistible sweetness of dark chocolate chips. With a perfectly balanced chewy yet crisp texture, these cookies are easy to prepare with simple ingredients and are chilled to develop flavor before baking to golden perfection. Ideal for snack time or sharing with friends, they bring delightful comfort in every bite.
Ingredients
Wet Ingredients
- 100g (7 tbsp) unsalted butter, cut into ~1cm (0.2″) cubes
- 1 large egg, fridge cold is fine
- 1/2 tsp vanilla extract
- 1 tsp honey
- 1/2 cup (tightly packed) brown sugar
- 1/2 cup caster sugar (superfine sugar) or regular granulated white sugar
- 1/2 cup smooth peanut butter spread (e.g., Bega, Jif, Skippy, Sun-Pat)
Dry Ingredients
- 1 1/4 cups plain flour (all-purpose flour; see note for gluten-free substitution)
- 1 tsp baking soda (bi-carbonate soda, not baking powder)
- 1/4 tsp cooking salt (kosher salt)
- 150g (3/4 cup) dark chocolate chips (semi-sweet)
Instructions
- Melt Butter: Place the butter in a microwave-safe bowl and microwave in 20-second intervals on high until almost melted. Stir with a wooden spoon to fully melt with residual heat.
- Mix Sugars and Wet Ingredients: Stir in the brown sugar and caster sugar into the melted butter until combined. Add the egg, vanilla extract, honey, and salt, mixing thoroughly.
- Add Peanut Butter: Stir in the smooth peanut butter until the mixture is mostly smooth, allowing for a few lumps.
- Combine Dry Ingredients: Add the plain flour, then sprinkle the baking soda evenly on top. Mix until the flour is mostly incorporated.
- Add Chocolate Chips: Fold in most of the chocolate chips, reserving about 2 1/2 tablespoons for decorating the cookie tops.
- Chill the Dough: Cover the dough with cling wrap and refrigerate for 1 hour or up to 2 days to firm up.
- Preheat Oven and Prepare Trays: Preheat the oven to 190°C (375°F) or 170°C (fan forced). Line two baking trays with parchment paper.
- Shape Cookies: Roll the chilled dough into 4 cm (1.6″) balls using a size 24 cookie scoop or approximately 1 1/2 tablespoons of dough each. Place the balls 6 cm (2.5″) apart on the baking trays.
- Bake: Bake in the preheated oven for 12 minutes until the edges turn golden and the tops are a lighter golden shade.
- Decorate and Cool: As soon as the cookies come out of the oven, gently press the reserved chocolate chips onto their surface, slightly pushing some in on an angle. Cool on the baking trays for 10 minutes to finish cooking and to let the edges crisp up. Optionally, transfer to cooling racks before storing.
Notes
- Use smooth peanut butter such as Bega, Jif, Skippy, or Sun-Pat to achieve the best texture; avoid runny natural peanut butters that are sugar-free.
- Do not substitute baking soda with baking powder as it will affect the cookie texture and rise.
- For a gluten-free version, substitute plain flour with a gluten-free all-purpose flour blend.
- Chilling the dough enhances flavor melding and helps maintain cookie shape during baking.
- Keep cookies at least 6cm apart on baking trays to allow for spreading.