Thick Chunky Peanut Butter Chocolate Cookies Recipe
Rich, chewy peanut butter cookies with milk chocolate chunks. The dough scoops are sugar and salt coated for flavor and crispiness. This cookie's unique shape creates a thick, chewy, fudgy center.
– 113g or ½ cup salted european butter if using unsalted, add another pinch of salt to the dough– 135g or ½ cup chunky peanut butter preferably a conventional brand like Skippy or Jiff– 100g or ½ cup brown sugar light or dark– 50g or ¼ cup granulated sugar– 2 teaspoons pure vanilla extract– ½ tsp fine sea salt– 1 large egg plus 1 yolk– 190g or 1 ½ cups all purpose flour– ¾ teaspoon baking soda– 100g milk chocolate chopped into a mix of fine and large chunk
INGREDIENTS
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INSTRUCTION
Partial melt butter in a microwave-safe bowl. Warm the peanut butter for 30 seconds until it's whiskable.
Whisk in the brown sugar, granulated sugar, salt, soda, and vanilla for 3 minutes.
STEP 1 .
Add egg and yolk and whisk another minute. Half the flour should be mixed in. Add milk chocolate and mix with a rubber spatula.
STEP 2.
Refrigerate the bowl for an hour or two without covering it. Turn on the oven to 350. Pair two greased baking sheets with parchment
STEP 3.
Add 3 tablespoons granulated sugar and a pinch of fine sea salt to a small bowl. On the prepared cookie sheet, scoop 3 tablespoons of cookie dough rounds.
STEP 4.
When scooping, dip them face-down in sugar and salt. Bake cookies for 13 minutes until golden around the edges. Though small, they'll dome.
STEP 5.
Use the back of a measuring cup to gently but firmly press the cookies into an even layer after removing the tray from the oven.
STEP 6.
After a few minutes, remove the cookies from the baking sheet and set them aside.
Pack in an airtight manner. Biscuits are good for three days.