Ingredients for Soft Pb Chocolate Chip Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup creamy peanut butter
- Milk (as needed, about 1-2 tablespoons)
- Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Soft Pb Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Soft Pb Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter, brown sugar (packed), and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the peanut butter and mix until well combined.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If the dough seems too dry, add milk, 1 tablespoon at a time, until desired consistency is reached.
- Stir in the chocolate morsels.
- Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Flatten each cookie slightly with a fork (optional).
- Bake for 9-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
63g
Fat
22g
Carbs
8g
