I can NEVER say no to a Peanut Butter Chocolate Chip Cookie! It is the best cookie combination (besides Oreo LoL) and my mommy’s recipe is the BEST. They are soft and chewy, and everyone loves them.
Warning: You won’t be able to “just have one”… unless you have good self-control like my husband!
Ingredients (serving: 12 cookies):
- 1/4 cup unsalted butter, melted
- 1/4 cup High Protein peanut butter, you can sub with any creamy PB
- 2 tbsp granulated sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cups all-purpose flour
- 2/3 cups chocolate chips
Step-by-Step Guide
- Mix the butter with peanut butter until smooth.
2 . Add brown sugar and granulated sugar and mix until creamy.
3. Beat in vanilla extract, egg, baking soda, and salt.
4. Mix in flour slowly until cookie dough forms.
5. Stir in chocolate chips.
6. Scoop 2 tablespoon-sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats.
7. Put them in the fridge and chill for 30 minutes.
8. Preheat oven to 350°F.
9. Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top loses the wet cookie dough look.
10. Store in an airtight container for up to 4 days or freeze for up to one month.
High Protein Peanut Butter and Chocolate Chip Cookie
Equipment
- 1 oven
- 2 baking trays
- measuring cups and spoons
Ingredients
- ¼ cup unsalted butter melted 56 g
- ¼ cup high protein peanut butter 67 g, you can sub with any creamy PB
- ¼ cup granulated sugar 25 g
- ⅓ cup packed brown sugar 67 g
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cups all-purpose flour 78 g
- ⅔ cups chocolate chips 106 g
Instructions
- Mix or stir butter with peanut butter until smooth.
- Add brown sugar and granulated sugar and mix until creamy.
- Beat in vanilla, egg, baking soda, and salt.
- Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats.
- Put the dough in the refridrater and ill 30 minutes.
- Preheat oven to 350°F.
- Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top loses the wet cookie dough look.
- Store in an airtight container for up to 4 days or freeze for up to one month.
Wonderful website. Plenty of useful info here. I am sending it to a few friends ans also sharing in delicious. And obviously, thanks for your sweat!
Thank you! Glad you liked it