Description
Gooey Peanut Butter Chocolate Chip Cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
1 cup creamy peanut butter
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the peanut butter chips and chocolate chips.
Using a tablespoon, scoop out dough and flatten it slightly. Place a teaspoon of creamy peanut butter in the center of the flattened dough. Wrap the dough around the peanut butter to enclose it completely, and then roll it into a ball.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 220 kcal | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Use a stand mixer or electric hand mixer on medium speed to beat the butter, granulated sugar, and brown sugar for 3-4 minutes until pale and fluffy. This step incorporates air, which is key for texture. When adding the dry ingredients, mix on the lowest setting just until no white streaks of flour remain. Overmixing develops gluten and leads to tough cookies. When forming the dough balls, use a cookie scoop for consistent sizing. Flatten each scoop into a disc in your palm, add the teaspoon of peanut butter, and carefully pinch the edges together to seal before gently rolling into a smooth ball.
Serving Suggestions
These rich cookies are fantastic served warm with a cold glass of milk. For a dessert platter, pair them with vanilla ice cream or a drizzle of caramel sauce. They also make a delightful gift; package them in a decorative tin or cellophane bag tied with a ribbon. Consider adding a sprinkle of flaky sea salt on top of the cookies immediately after baking for a sweet-and-salty contrast.
How-to Summary
In summary, to make Gooey Peanut Butter Chocolate Chip Cookies: Cream softened butter and sugars, then mix in eggs and vanilla. Combine dry ingredients separately and blend into wet ingredients. Fold in chips. Flatten dough scoops, add a teaspoon of peanut butter to the center, seal, and roll into balls. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers are soft.
Frequently Asked Questions
Can I use natural peanut butter?
We recommend using standard creamy peanut butter (not natural or “just peanuts” varieties) for both the dough and the filling. Natural peanut butters often have different oil and sugar contents, which can alter the cookie’s spread and texture.
Can I make the dough ahead of time?
Yes. You can prepare the dough, form the balls, and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Why are my cookies flat?
Flat cookies are often caused by butter that is too warm or melted. Ensure your butter is softened but still cool to the touch. Also, check that your baking soda is fresh and not expired.
Can I use all-purpose gluten-free flour?
A 1:1 gluten-free baking blend should work well in this recipe. The texture may be slightly more crumbly, but the flavor will remain excellent.
How do I store these cookies?
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. The peanut butter center will stay soft. You can also freeze baked cookies for up to 3 months.
Common Mistakes to Avoid
- Over-creaming the butter and sugar: While creaming is important, doing it for too long can incorporate too much air and cause excessive spreading.
- Overmixing after adding flour: This develops gluten, resulting in a tough, dense cookie. Mix until just combined.
- Using hot baking sheets: Always allow your baking sheets to cool completely between batches. Placing dough on a hot sheet causes immediate spreading.
- Overbaking: The cookies continue to set as they cool on the sheet. Remove them when the edges are set but the centers look underdone for the perfect chewy texture.
Conclusion
These Gooey Peanut Butter Chocolate Chip Cookies are a true crowd-pleaser, combining classic flavors with a molten peanut butter surprise. By following the detailed steps and avoiding common pitfalls, you can consistently achieve bakery-quality results at home. The process is straightforward and rewarding, making this recipe perfect for both novice bakers and seasoned pros looking for an irresistible treat. Enjoy the delicious payoff of your efforts!