What brand of peanut butter is best for baking?

I highly recommend only using a thick, creamy peanut butter like Jif or Skippy.

Does this cookie dough require chill time?

Yes, the dough is pretty soft so it's necessary to chill the dough for at least an hour or overnight. Chilling the dough helps it to not only firm up, but also develop a more pronounced peanut butter flavor.

How do you make each cookie perfectly round?

Right when the cookies come out of the oven, use a large round cookie or biscuit cutter to circle around them and shape them into perfect circles.

Do these cookies have a super pronounced peanut butter flavor?

You can definitely taste the peanut butter in these cookies, but it isn't over the top. If you are looking for a super peanut buttery cookie, this flourless peanut cookie recipe is exactly what you're looking for.

How to store these cookies:

Store these cookie in an air-tight container at room temperature for about 2-3 days. You can also freeze scooped cookie dough balls or baked cookies for up to 3 months.

Pan-Banging Chocolate Chip Peanut Butter Cookies

Description

These irresistible pan-banging chocolate chip peanut butter cookies bake up with chewy edges, soft & buttery centers, and those iconic cracks.

Ingredients

Scale

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

Instructions

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!

Notes

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.

Nutrition

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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