Peanut Butter Chocolate Chip Cookies
Soft and chewy cookies made with creamy peanut butter and melty chocolate chips, topped with a chocolate drizzle and powdered sugar.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 1/2 cup Butter, softened Room temperature
- 1/2 cup Creamy peanut butter Smooth and well stirred
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar Packed
- 1 large Egg Room temperature
- 1 1/2 cups All-purpose flour Spoon and leveled
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 cup Milk chocolate chips
- 1/2 teaspoon Canola or vegetable oil For melting chocolate
- 1/2 cup Powdered sugar For dusting
Instructions
- Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray. Make sure oven racks are centered.
- In a stand mixer or with a hand mixer, blend together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is creamy and pale, about 2–3 minutes. Scrape down the bowl as needed. Add in the egg and mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda so the leaveners are evenly distributed.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Shape dough into 1 inch balls and place them on the prepared cookie sheet about 2 inches apart. Bake for 8 minutes, until the edges are set but centers are still soft.
- After baking, press down on each cookie gently with the back of a spoon or a spatula to flatten slightly.
- Let cookies cool on the cookie sheet for 10 minutes before transferring to a cooling rack to finish cooling.
- Melt the milk chocolate chips with the canola or vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Spoon melted chocolate onto each cookie and spread gently to cover the top.
- Let the chocolate set before dusting lightly with powdered sugar. For faster setting, chill the cookies briefly in the refrigerator for 5–10 minutes.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. Freeze un-topped cookies for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg