Bakery-Style Peanut Butter Chocolate Chip Cookies

Name: Bakery-Style Peanut Butter Chocolate Chip Cookies
Cook time: 17 min
Yield: 32 cookies
Ingredients: 2 each all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 1 cup unsalted butter; 1 cup granulated sugar; 0.75 cup packed light brown sugar; 2 each eggs; 2 cup creamy peanut butter; 2 tsp pure vanilla extract; 2 cup semi-sweet chocolate chips; 1 each granulated sugar

Sally · sallysbakingaddiction.com · 2023 · Original Recipe

These big bakery-style peanut butter chocolate chip cookies are super thick, ultra-soft, and filled with chocolate chips. It's best to use creamy peanut butter, and be sure to chill the cookie dough i

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

crispyvery chocolatey

Ingredients

all-purpose flour(313g)2 each (313g)

baking powder1 tsp (5g)

baking soda1 tsp (6g)

salt0.5 tsp (2g)

unsalted butter(16 Tbsp; 226g, softened to room temperature)1 cup (227g)

granulated sugar(200g)1 cup (200g)

packed light brown sugar(150g)0.75 cup (150g)

eggs(at room temperature)2 each (100g)

creamy peanut butter(500g)2 cup (500g)

pure vanilla extract2 tsp (8g)

semi-sweet chocolate chips(360g)2 cup (360g)

granulated sugar(100g)1 each (100g)

Total dough weight2.0kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 15-17 min
Chill: 60 min
Yield: ~32 cookies
Sheet Prep: parchment

Recipe Radar

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

Outlier Profile

Uniqueness score: 1.2. 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:Fat1.38 (40th percentile)

Flour:Sugar0.70 (6th percentile)

Brown:White Sugar0.50 (42th percentile)

Egg:Flour0.32 (68th percentile)

Chocolate:Flour1.15 (75th percentile)

Fat %11.5 (18th percentile)

Sugar %22.8 (69th percentile)

Hydration0.32 (62th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.38

Flour:Sugar

0.70

Brown:White Sugar

0.50

Egg:Flour

0.32

Chocolate:Flour

1.15

Fat %

11.5

Sugar %

22.8

Flour %

15.9

Hydration