Grammy's Kitchen · Peanut Butter Cookies · Peanut Butter Chocolate Chip Cookies
One of 40 peanut butter cookies recipes we measured
from handletheheat.com
It ranks #38 of 40 for spread among the peanut butter cookies recipes we compared. 558 cooks on handletheheat.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| fat | 99% | 162% |
| total sugar | 94% | 117% |
| brown sugar share of total sugar | 67% | 52% |
| egg | 31% | 29% |
| leavener | 3% | 2% |
| salt | 2% | 1% |
| mix-ins | 107% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 318 g | 2 1/2 cups (318 grams) bleached all-purpose flour, (measured correctly*) |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon fine sea salt |
| 113 g | 1 stick (113 grams) unsalted butter |
| 202 g | 3/4 cup (202 grams) creamy peanut butter** |
| 100 g | 1/2 cup (100 grams) granulated sugar |
| 200 g | 1 cup (200 grams) packed dark brown sugar |
| 100 g | 2 large eggs plus 1 egg yolk, ( at room temperature) |
| 9 g | 2 teaspoons vanilla |
| 340 g | 2 cups (340 grams) semisweet chocolate chips |
Method: 8 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the recipe as it was written using weights for the ingredients. The only thing that I differed on was the time it cooked for, as I used stoneware, and the types of chocolate chips. Instead of 12 minutes I cooked mine for 14 and then did the 5 minute res” — a cook, 5.0★
“Love this PB chocolate chip cookie! I've used both Guittard & Valrhona milk and dark chocolate chips, which I think are the best! I baked a couple cookies immediately after making the dough but refrigerated the rest for 24 hours, and I have to say the refr” — a cook, 5.0★