Peanut Butter Chocolate Chip Cookies

Name: Peanut Butter Chocolate Chip Cookies
Cook time: 12 min
Yield: 24 cookies
Ingredients: 2.25 cup all-purpose flour; 0.75 tsp baking soda; 0.5 tsp salt; 1.5 cup creamy peanut butter; 1 cup unsalted butter ); 0.75 cup packed light-brown sugar; 0.667 cup granulated sugar; 2 tsp pure vanilla extract; 2 each eggs; 1.5 cup semisweet chocolate chips

John Kanell · preppykitchen.com · 2019 · Original Recipe

All you need are a few simple ingredients to make these delicious Peanut Butter Chocolate Chip Cookies! They are the perfect balance of sweet and salty and are guaranteed to be a big hit.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

all-purpose flour(270g)2.25 cup (270g)

baking soda0.75 tsp (5g)

salt0.5 tsp (2g)

creamy peanut butter(260g)1.5 cup (396g)

unsalted butter )(softened to room temperature (226g)1 cup (227g)

packed light-brown sugar(200g)0.75 cup (165g)

granulated sugar(135g)0.667 cup (135g)

pure vanilla extract2 tsp (8g)

eggs2 each (100g)

semisweet chocolate chips(265g)1.5 cup (265g)

Total dough weight1.6kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: None
Yield: ~24 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 0.8. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.19 (22th percentile)

Flour:Sugar0.90 (19th percentile)

Brown:White Sugar1.22 (71th percentile)

Egg:Flour0.37 (84th percentile)

Chocolate:Flour0.98 (61th percentile)

Fat %14.4 (39th percentile)

Sugar %19.1 (41th percentile)

Hydration0.37 (78th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.19

Flour:Sugar

0.90

Brown:White Sugar

1.22

Egg:Flour

0.37

Chocolate:Flour

0.98

Fat %

14.4

Sugar %

19.1

Flour %

17.2

Hydration