Peanut butter lovers, this one’s for you! This is a twist on my classic chocolate chip cookies, which are the best cookies ever (if you love soft cookies like me!). Bittersweet chocolate chips balance the sweetness of the peanut butter chips.
The key with these cookies is knowing when to pull them from the oven. They won’t look done in the center. You’ll be filled with self-doubt, but I’ve got you. Do you trust me? Pull them when they’re still wet in the middle but browned on the edges and leave them on the cookie sheet for at least fifteen minutes before you even consider touching them. The residual heat from the cookie sheet will finish them on for the softest cookie you’ve ever baked at home. This method also keeps cookies fresher and softer for longer. They are still perfectly soft days later!
This recipe makes exactly two dozen cookies. If you are tempted to make them smaller to get more cookies out of the dough, pull them out sooner because small cookies will bake faster and the timing will not be the same if you make smaller cookies.
Chocolate Peanut Butter Chip Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 cup bittersweet chocolate chips
1 cup Reese’s peanut butter chips
- Preheat oven to 375 degrees.
- Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
- Cream together butter and sugars in a stand mixer until combined.
- Scrape down sides of mixer. Beat in eggs and vanilla.
- Slowly mix in dry ingredients until combined. Stir in chocolate and peanut butter chips.
- Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets.
- Bake for about 8-12 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.
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