Zutaten für Best Peanut Butter Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- Maple Extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- Peanuts
- 1 teaspoon vanilla extract
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Zubereitung von Best Peanut Butter Chocolate Chip Cookies
- Preheat oven to 350°F (175°C).
- Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup creamy peanut butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup mini chocolate chips (or omit for classic peanut butter cookies).
- Cover the dough and chill in the refrigerator for at least 4 hours, or preferably overnight. This helps prevent the cookies from spreading too much.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as oven temperatures can vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
44g
Fat
18g
Carbs
5g
