These irresistible pan-banging chocolate chip peanut butter cookies bake up with chewy edges, soft & buttery centers, and those iconic cracks.
- 113g (1/2 cup; 1 stick) unsalted butter (room temp)
- 135g (1/2 cup) peanut butter*
- 160g (3/4 cup) brown sugar
- 50g (1/4 cup) granulated sugar
- 1 egg (room temp)
- 1 tsp vanilla paste or extract
- 150g (1 1/4 cup) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 56g (2 oz; 1/3 cup) roughly chopped chocolate + more for topping
- 50g (1/4 cup) sugar for rolling
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.
- Add the sugars and continue beating for 2-3 more minutes until light & fluffy.
- Beat in the egg and vanilla until fully combined.
- Add the flour, baking soda, and salt. Mix the baking soda in with the flour to break it up.
- Mix on low speed until just combined.
- Lastly, fold in the chopped chocolate with a rubber spatula.
- Cover the bowl and place in the fridge for at least one hour or overnight.
- Once the dough has chilled, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with aluminum foil or parchment paper.*
- Use a 2 tbsp cookie scoop to portion the cookie dough.
- Roll each cookie dough ball in granulated sugar and top with more chopped chocolate.
- Place the cookie dough on the prepared baking sheets about 3 inches a part.
- Bake the cookies for 8 minutes, then remove from the oven (close the door) and drop the baking sheet onto a towel-covered countertop about 5-6 times.
- Place the cookies back in the oven for an additional 3-4 minutes.*
- Allow cookies to cool completely on the baking sheet and enjoy!
- I recommend using a thick, creamy peanut butter like Jif or Skippy.
- The traditional pan banging method by Sarah Kieffer uses aluminum foil to help the cookies spread and achieve those beautiful cracks & ripples. I have tested these cookies with both aluminum foil and parchment paper, and they both work equally as well.
- To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven.
- Store these cookie in an air-tight container at room temperature for about 2-3 days.
- You can freeze scooped cookie dough balls or baked cookies for up to 3 months.
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 19.1 g
- Sodium: 139.5 mg
- Fat: 11.5 g
- Carbohydrates: 27.6 g
- Protein: 3.6 g
- Cholesterol: 26.8 mg
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