Salted Peanut Butter Cup Chocolate Chip Cookies
You have to make these cookies. No iffs, ands or buts about it. These might be our all-time, numero uno favorite cookie. That’s an incredibly serious distinction around these parts. Let us try to explain how much we love these cookies… if you told us that for the rest of our life we could have these cookies, and these cookies only, no other dessert ever again, we would be an incredibly happy woman.
There is nothing more we could ask for in a cookie. They are enormous cookies, first of all. They are also wonderfully thick and chewy, as they are an adaptation of our favorite chocolate chip cookie recipe, The New York Times Chocolate Chip Cookies. Peanut butter is added to the batter, and a trio of add-ins are included in the batter – peanut butter chips, milk chocolate chips and chopped peanut butter cups. Seriously, we don’t think these could get any better.
We made these a few days before we left for the beach; we kept a few cookies out for nibbling, and wrapped and froze the rest. We took the bags straight out of the freezer and into the car when we left, and those cookies were gone by the second day at the beach. They were a huge hit and we were half-tempted to track down some baking supplies so we could make them again while we were away. The relaxing effect of the ocean swayed us and we didn’t bake anything, but we are seriously craving those cookies now! We foresee a Monday project in our future…
If you are even the most fair-weather peanut butter fan, you owe it to yourself to make these cookies. You’re going to fall in cookie love; just make sure to stash a few in the freezer for emergencies! :)
One year ago: Katharine Hepburn Brownies
Two years ago: Hummingbird Cupcakes
Three years ago: White Sangria
Four years ago: Parmesan & Thyme Crackers
Salted Peanut Cup Chocolate Chip Cookies
Yield: 30 to 32 cookies A peanut butter spin on our favorite New York Times chocolate chip cookies.- 8½ ounces (240.97 g) bread flour, (2 cups )
- 8½ ounces (240.97 g) cake flour, (2 cups + 2 tablespoons )
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1¼ cups (283.75 g) unsalted butter, at room temperature
- ½ cup (129 g) creamy peanut butter
- 10 ounces (283.5 g) light brown sugar, (1⅓ cups )
- 8 ounces (226.8 g) granulated sugar, (1 cup + 2 tablespoons )
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups (67.5 g) mini peanut butter cups, halved, (8-ounce)
- ¾ cup (135 g) milk chocolate chips
- ¾ cup (127.5 g) peanut butter chips
- Fleur de sel, for sprinkling
- Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until light, about 3 to 4 minutes.
- Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips, peanut butter chips and peanut butter cups by hand until evenly distributed.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.
- Divide the dough into 2½-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Sprinkle lightly with sea salt then bake for about 15-17 minutes, or until the edges are set and golden brown.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.
Notes
Note: Please note that while we do provide the cup equivalents in the recipe above per reader feedback, we HIGHLY recommend weighing the ingredients for this particular recipe. Nutritional values are based on one serving
- Yield: 30 to 32 cookies
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
Ingredients
- 8½ ounces ( 240.97 g ) bread flour, (2 cups )
- 8½ ounces ( 240.97 g ) cake flour, (2 cups + 2 tablespoons )
- 1½ teaspoons ( 1.5 teaspoons ) baking powder
- 1½ teaspoons ( 1.5 teaspoons ) salt
- 1¼ teaspoons ( 1.25 teaspoons ) baking soda
- 1¼ cups ( 283.75 g ) unsalted butter, at room temperature
- ½ cup ( 129 g ) creamy peanut butter
- 10 ounces ( 283.5 g ) light brown sugar, (1⅓ cups )
- 8 ounces ( 226.8 g ) granulated sugar, (1 cup + 2 tablespoons )
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups ( 67.5 g ) mini peanut butter cups, halved, (8-ounce)
- ¾ cup ( 135 g ) milk chocolate chips
- ¾ cup ( 127.5 g ) peanut butter chips
- Fleur de sel, for sprinkling
Method
- Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until light, about 3 to 4 minutes.
- Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips, peanut butter chips and peanut butter cups by hand until evenly distributed.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.
- Divide the dough into 2½-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Sprinkle lightly with sea salt then bake for about 15-17 minutes, or until the edges are set and golden brown.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.
