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Remember Chewy Chocolate Chip Cookies?
Well, these Soft Chewy Peanut Butter Chip Cookies are a very close relation. I love peanut butter cookies, but to be honest, I’m not sure I’ve found my “go to” recipe yet for a peanut butter cookie. That might seem strange based on how many cookies I bake, but for some reason, I don’t bake a lot of peanut butter cookies, so the time put forth on trial and error hasn’t really happened. I’ve made delicious Triple Peanut Butter Blondies…which is a true favorite and Peanut Butter Cut Out Cookies that are completely amazing, but somehow, the classic peanut butter cookie hasn’t had much of a go in my kitchen. I don’t think it would be difficult to land on my favorite, I just need to get around to it. I usually get obsessed with a specific item, like finding the perfect yellow cake for my Tandy Birthday Cake or just the right balance of ingredients for My Favorite Cinnamon Scones because I like getting to the “ultimate” of a recipe. And even then, I will leave room for tinkering and making it better. So, while I’m in the throes of seeking perfection on one recipe, everything else gets pushed to the wayside.
Another reason I might not have gone down the rabbit hole with seeking out the ultimate peanut butter cookie recipe could be because these Soft Chewy Peanut Butter Chip cookies are so good. Unlike a chocolate chip cookie where the chocolate chips accent the cookie batter with a flavor, peanut butter chips seem to make the whole cookie taste like a peanut butter cookie, thus temporarily satisfying a peanut butter cookie craving.
The texture of peanut butter cookie dough is different than the texture of a chocolate chip cookie dough. And, it’s no secret that I like (obsess?) about certain textures in cookies. The texture in Chewy Chocolate Chip Cookies is wonderful because the cookies have this crispy outer edge, but are nice and thick and chewy in the center. That’s the best of both worlds…for a chocolate chip cookie.
But what if we’re talking about peanut butter chip cookies? Then, I would like the cookie to be softer with less of a crispy edge. The good news is that a few adjustments to the Chewy Chocolate Chip Cookie recipe yields the perfect texture for Soft Chewy Peanut Butter Chip Cookies. What adjustments?
- I added cornstarch. This makes for a denser, softer cookie.
- I switched out all purpose flour for bread flour. Bread flour has higher protein and helps add more chewiness.
- I reduced the white sugar to 1/2 cup. I like the 1:2 ratio of white sugar to brown sugar and this ratio works well with the other changes I’ve made to get the texture I like.
- I added a bit of baking powder for loft, which I think balances some of the density and chewiness.
- I swapped peanut butter chips for chocolate chips, of course.
That original recipe has inspired some other delicious cookie recipes that I will be posting in the future. And, while my husband has some deep loyalties to the original, he really likes the adjustments I’ve made with this recipe.
The photos I’m posting today are of the cookies I made for holiday trays last month, thus the extra bonus of a chocolate drizzle to dress them up a bit. The chocolate is delicious on them, of course…peanut butter and chocolate are a classic combo. But they really need no additional embellishment.
They’re just plain good all on their own.
Soft Chewy Peanut Butter Chip Cookies
For the cookies:
- 3 cups bread flour or all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla
- 2 extra large eggs
- 2 10 ounce bags Reese's peanut butter chips
For the chocolate drizzle:
- 2 ounces dark chocolate chopped finely
- 1/2 teaspoon shortening or butter
Preheat oven to 325 degrees F.
In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch and salt. Set aside.
In a mixing bowl, beat butter and sugars until light and fluffy, about 3 minutes.
Add vanilla, then add eggs one at a time, fully incorporating one before adding the other.
Gradually add flour mixture, using lowest speed on mixer or stirring in by hand.
Stir in peanut butter chips.
Scoop 1/4 cup mounds onto ungreased cookie sheet. I use an ice cream scoop for this.
Bake for 15-20 minutes or until light golden brown on edges and you see bits of golden brown on the higher peaks of your cookie on top.
Cool for 10 minutes on cookie sheet then remove to finish cooling on a rack. Or, you can allow cookies to completely cool on cookie sheets.
If you want to drizzle chocolate on top of your cookies, melt the chopped chocolate and shortening in the microwave, stirring at 15-30 second intervals until melted. Be careful not to overheat or you will scorch the chocolate.
You can either drizzle the melted chocolate from a spoon or fork, or place in a zipped plastic bag, cut of a small tip of one of the corners and squeeze the chocolate in stripes over the cookies.
* Baking at 325 degrees is important for large cookies since it allows the cookie to bake thoroughly in the middle before the outside gets overcooked. If you want to bake smaller cookies, use about 2 Tablespoons of dough and bake at 350 for about 12-15 minutes or until lightly golden.
Recipe adapted from Chewy Chocolate Chip Cookies
The Merchant Baker © 2015