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Peanut Butter Chocolate Chip Cookies II

November 25, 2016

I recently made these for a cyclocross race.  I’m still more of a fan of plain chocolate chip cookies, but these were good for peanut butter.  When I made a previous version here I was also eyeing this recipe.  This one turned out better in my opinion, thicker and better flavor.

I finally bought a kitchen scale and cannot believe it has taken me that long to get one.  Baking measurements are most accurate done by weight than by volume.  There are both measurements below.  I’d recommend using weight if you have the ability.  The original recipe called for 2.5 ounces per cookie which seemed very large, so I modified it down to a more reasonable 1.7 ounces.

Difficulty: Easy
Prep Time: 30 min
Chill Time: 24 hours
Cook Time: 12 min
Total Time: 24 hours
Yield: 3 to 3.5 dozen
Taste: Good


8½ ounces (2 cups) bread flour
8½ ounces (2 cups + 2 tablespoons) cake flour
1½ teaspoons baking powder
1½ teaspoons salt
1¼ teaspoons baking soda
1¼ cups unsalted butter, at room temperature
½ cup creamy peanut butter
10 ounces (1⅓ cups) light brown sugar
8 ounces (1 cup + 2 tablespoons) granulated sugar
2 eggs
2 teaspoons vanilla extract
1½ cups (8-ounce bag) mini peanut butter cups, halved
¾ cup milk chocolate chips
¾ cup peanut butter chips
Fleur de sel, for sprinkling


1. Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until very light, about 3 to 4 minutes.

3. Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips, peanut butter chips and peanut butter cups by hand until evenly distributed.

4. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.

6. Divide the dough into 1.7-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Sprinkle lightly with sea salt then bake for about 12-17 minutes, or until the edges are set and golden brown.

7. Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely.

8. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.


Source: Brown Eyed Baker 


From → Dessert

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