Alison’s favorite Peanut Butter Chocolate Chip Cookie

The little salt sprinkle on top goes a long way to make the flavor pop.

Alison’s favorite Peanut Butter Chocolate Chip Cookie

It has become routine to always have this dough in the freezer to bake a few off at a time.

Ingredients

270g (2¼ cups) all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

260g (1½ cups) chunky Jif peanut butter 

226g (1 cup) unsalted butter softened to room temperature

200g (¾ cup) packed light-brown sugar

135g (⅔ cup) granulated sugar

2 teaspoons pure vanilla extract

2 large eggs, room temperature

265g (1½ cups) dark chocolate chips 

Flaky salt

Preheat oven to 350°F. 

In a small mixing bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.

Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.

Add in the flour mixture, mixing on low until incorporated then beat just until just combined. Stir in the chocolate chips.

Scoop 12 cookies per sheet, flatten with the tines of a fork, why else make peanut butter cookies. Sprinkle with a bit of salt. 

Bake for 12 minutes. 

I scoop the remaining dough into balls, flatten, salt, then freeze the pan. Once frozen I put them in a sealed bag and bake from frozen, which takes 15-16 minutes.