These peanut butter & chocolate chip cookies are just that - loaded! From the peanut butter and chocolate chips inside the cookies, to the coating of chips on top, these are the ultimate cookie for any peanut butter cup lover!
These cookies are a copy cat of the Gideon's Bakehouse cookies at Disney Springs in Orlando.https://gideonsbakehouse.com/
Some describe them as the best cookie they've ever had, and the store tends to have extremely long lines (like 3 hour lines) and sell out. Enjoy these from the comfort of home!
These cookies come together so quick since you start with cold cubed butter, plus no chilling needed after mixing the dough together!
Loaded Peanut Butter & Chocolate Chip Cookies
Prep time: 15 mins
Cook time: 8-10 mins
Total time: 23-25 mins
Ingredients:
1 cup mini semi-sweet chocolate chips
1 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup cold salted butter, cubed
1/4 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup granulated sugar
1 eggs
1 teaspoons vanilla
1/4 cup peanut butter
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1 teaspoon flaky sea salt (for garnish)
Instructions:
Preheat the oven to 400F. Line a cookie sheet with parchment paper.
In a shallow bowl, combine all of the chips and mix together.
In a large bowl with a hand mixer or in a stand mixer, mix together the cubed cold butter and the sugars on low for 1 minute. Turn the mixer up to medium and continue mixing for 3-4 minutes or until light and fluffy.
Add the eggs, vanilla and peanut butter to the bowl and mix until combined.
Slowly add in the flour and baking soda. Mix just until it is combined. Fold in 3/4 cup of the chips.
Use a level, large cookie scoop (3-4 TB) to portion the dough. Turn over the cookie dough ball into the bowl with the chips, coat just the top of each, leaving the bottom free from chips. Place on cookie sheet about 2-3 inches apart.
Bake for 8-10 minutes, or until you see the edges turn a light golden brown.
Once cookies are out of oven, immediately press additional chips in any gaps, being very careful. Sprinkle with a pinch of sea salt on each cookie, if desired (a little bit goes a long way!)
Let cool for 5 minutes before transferring to cooling rack.
Tips:
Get creative! Mini chocolate chips coat the cookie dough balls easiest, so it is good to use a combination, but any kind of chocolate chips will work. You could even coat with sprinkles, nuts, dried fruit or crushed cookies!
For a less intense chocolate cookie, don't press additional chips into the cookies when they come out.
You can omit the peanut butter from the cookie dough mix if desired, just take out 1/4 cup of flour.
Store the cookies in an air tight container at room temperature for 3-5 days.
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