Puffy Peanut Butter Chocolate Chip Cookies
These bakery-inspired puffy peanut butter chocolate chip cookies are kissed with brown butter and melty chocolate chips. Love them so!
Servings 14 cookies
Calories 211kcal
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 cup unbleached all purpose flour (120 grams)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup peanut butter (128 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup light brown sugar (50 grams)
- 1 large egg
- 1 tsp pure vanilla extract
- ½ cup mini chocolate chips (Ghirardelli is my fav)
Instructions
- First let's amp up the flavor of the butter by browning it! It gives off this caramel-esque brown sugar aroma and flavor to the cookies that can't be beat! To brown the butter, heat a small stainless steel pot to medium heat. Slice butter into 6-8 portions and add to the pot. *Keep an eye on the pot* Soon the butter will begin to melt and bubble and you'll begin watching for tiny little brown flecks on the bottom of the pot. Once the butter begins to brown, grab a metal whisk and start whisking frequently. You'll smell a brown sugar and a slight nuttines to the butter. Whisking those little brown bits wil give the butter a golden-brown hue and amazing smell! Remove from heat once the butter starts to darken and allow to cool while you measure out your remaining ingredients.
- Combine flour, baking powder, and salt in a medium bowl and mix. Set aside.
- Once butter has cooled to room temerature, add peanut butter, both sugars, egg, and vanilla extract. Whisk to incorporate.
- Once blended slowly add in your flour mixture. Gently fold/stir with a fork or silicone bowl scraper.
- Gently fold in chocoalte chips and place bowl in the fridge for 30 minutes to chill/set.
- Preheat oven to 375°F.
- Once dough has chilled for 30 minutes, roll into 14 balls (approx. 1 inch in diameter) and place on an ungreased nonstick cookie sheet.
- Bake for 10-13 minutes or until the outsides start to turn golden. I like mine golden on the edges and chewy in the center. After about a minute, remove from baking sheet with a spatula and transfer to a wire cooling rack to cool. These cookies are best once cooled completley.
- Saving some for later? Store leftover cookies in an airtight container.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 97mg | Fiber: 1g | Sugar: 12g | Vitamin A: 234IU | Calcium: 27mg | Iron: 1mg
