These cookies pack the double-whammy of rich creamy peanut butter and mini chocolate chips all in one decadent bite. Recipe developed by Food Network Kitchen.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | About 36 cookies |
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup mini chocolate chips
- 1/3 cup granulated sugar
- 1/2 cup confectioners’ sugar, plus more for dusting (optional)
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
- Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners’ sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
- Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners’ sugar, if desired.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 121 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 12 mg |
| Sodium | 62 mg |
Reviews
One of the best cookies ever. My family loves them, can’t keep them in the house, made them 2 days before Christmas and they were gone by Christmas Day! Delicious peanut buttery, with crunchy chocolate chips, chewy in the middle, crisp around the edges. Yum, made them exactly according to the recipe.
Made recipe as written and did not flatten mine as others suggested. I agree with the other reviewers that cookies were chewy and looked pretty as picture depicts. However, tasted more like sugar than peanut butter. If you want a peanut butter cookie, this isn’t it.
These cookies are my kryptonite….I can’t keep them in the house. Whenever I have a taste for them, I bake a batch, put some in the freezer for me, and give the rest away…..and a few days later, I’m sending a copy of the recipe to them as well. I always add more peanut butter or peanut butter powder to increase the peanut butter taste
I am so surprised these did not get five stars all around from reviewers! I do not recommend flattening them. Keeping them as is results in a perfect cookie! Switching the pan from the top 1/3 of the oven to the lower 1/3 of the oven halfway through was perfect. Crispy, but chewy and soft in the middle. Not burnt or overdone. Made it in two batches. My husband, kids, neighbors, and my husband’s coworkers all loved them!
Love these! I left out the chocolate chips since I don’t eat chocolate. The 1st batch I made cooked really fast (10 minutes) and seemed burnt. The 2nd time I made them, I lowered the oven and rotated the pans a couple times and they came out much better; nice and crispy but not overbaked. I really liked the contrast from your normal peanut butter cookie.
Good recipe; however, had to do two batches to adjust for my oven. Easy and quick to make. Recommend increasing chocolate chips to taste. Recommend flattening before placing in oven.
So mine burned on the bottoms but the tops were fine. Not sure what went wrong. I followed the recipe exactly. Not sure if my oven runs hotter or what.
Easy to make and very cool looking, but not my favorite peanut butter cookie.