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Bakery-Style Peanut Butter Chocolate Chip Cookies
Sally · sallysbakingaddiction.com · 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
3
chewiness
4
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
3
sweetness
2
complexity
crispyvery chocolatey
Ingredients
all-purpose flour(313g)2 each (250g)
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 (105g)
eggs(at room temperature)2 each (100g)
creamy peanut butter(500g)2 cup (454g)
pure vanilla extract2 tsp (8g)
semi-sweet chocolate chips(360g)2 cup (340g)
granulated sugar(100g)1 each (200g)
Total dough weight1.9kg
Process
- Mixing
- creaming
- Butter
- browned
- 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: 1.9. 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:Fat1.10 (15th percentile)
Flour:Sugar0.49 (2th percentile)
Brown:White Sugar0.26 (26th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour1.36 (86th percentile)
Fat %12.0 (20th percentile)
Sugar %26.6 (90th percentile)
Hydration0.40 (83th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
0.49
Brown:White Sugar
0.26
Egg:Flour
0.40
Chocolate:Flour
1.36
Fat %
12.0
Sugar %
26.6
Flour %
13.2
Hydration
0.40