Ingredients for Barefoot Contessa Pb Choc Chunk Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups semisweet chocolate chunks
- 1 teaspoon baking soda
- 1 teaspoon salt
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How to Make Barefoot Contessa Pb Choc Chunk Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 cup creamy peanut butter until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chunks (or a mix of milk and dark chocolate).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 17-19 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. (They will continue to set as they cool).
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
121g
Fat
45g
Carbs
14g
