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Peanut Butter Chocolate Chip Cookies
Tessa Arias · handletheheat.com · Original Recipe
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft, and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.
3
chewiness
2
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
2
complexity
very chocolatey
Ingredients
bleached all-purpose flour(318 grams, (measured correctly*))2.5 cup (313g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
fine sea salt1 tsp (3g)
unsalted butter(113 grams)1 stick (113g)
creamy peanut butter(202 grams)0.75 cup (170g)
granulated sugar(100 grams)0.5 cup (100g)
packed dark brown sugar(200 grams)1 cup (140g)
eggs plus 1 egg yolk( at room temperature)2 each (36g)
vanilla2 tsp (6g)
semisweet chocolate chips(340 grams)2 cup (340g)
Total dough weight1.2kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 720 min
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat2.77 (91th percentile)
Flour:Sugar1.30 (50th percentile)
Brown:White Sugar1.40 (65th percentile)
Egg:Flour0.12 (25th percentile)
Chocolate:Flour1.09 (71th percentile)
Fat %9.18 (12th percentile)
Sugar %19.5 (49th percentile)
Hydration0.12 (19th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.77
Flour:Sugar
1.30
Brown:White Sugar
1.40
Egg:Flour
0.12
Chocolate:Flour
1.09
Fat %
9.18
Sugar %
19.5
Flour %
25.4
Hydration
0.12