Pan-Banging Chocolate Chip Peanut Butter Cookies
These irresistible pan-banging chocolate chip peanut butter cookies bake up with chewy edges, soft & buttery centers, and those iconic cracks.
Ingredients
- 113 g (½ cup) unsalted butter, 1 stick, room temp
- 135 g (½ cup) peanut butter*
- 160 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 egg, room temp
- 1 teaspoon vanilla paste or extract
- 150 g (1 ¼ cup) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 56 g (⅓ cup) 2 oz roughly chopped chocolate + more for topping
- 50 g (¼ 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 tablespoon 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 Facts
Serving: 1cookie | Calories: 220kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 132mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Calcium: 21mg | Iron: 1mg
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