Peanut Butter NYC Cookies!
Giant, thick and chunky peanut butter NYC cookies stuffed with peanut butter chips, white chocolate chips and more!
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Servings: 8 Cookies
Ingredients
- 100 g unsalted butter
- 100 g peanut butter
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 large/medium egg
- 1 tsp vanilla extract (optional!)
- 275 g plain flour
- 1 tbsp cornflour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 150 g white chocolate chips
- 100 g peanut butter chips
- 100 g peanuts (chopped)
Instructions
- Add the unsalted butter, peanut butter, light brown soft sugar and white granulated sugar to a bowl and beat until creamy - I use my stand mixer with the beater attachment.
- Add in the egg and vanilla extract and beat again.
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed. (If the mixture is too dry, add 1-2tbsp of milk - dryness can come from certain brands of peanut butter.)
- Add in the white chocolate chips, peanut butter chips and peanuts and beat until they are distributed well.
- Weigh the cookies out into eight cookie dough balls - they're about 125g each!
- Once they are rolled into balls, put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.
- Whilst the cookie dough is chilling, preheat the oven to 180ºc Fan, or 200ºc regular. If your oven runs hot, go for 160ºc-170ºc.
- Take the cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 11-12 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
Notes
- These cookies are best eaten on the day of baking, but can be revived by microwaving for 15–30 seconds or warming in a hot oven for 2–3 minutes.
- Smooth peanut butter works best for this recipe.
- Once baked, these cookies last 4–5+ days in an airtight container.
- You can remove the cornflour and replace it with 25g extra plain flour if needed.
- Don’t stress about sugars, you can use all light brown, all dark brown, or all granulated; texture may vary slightly.
- Large cookie trays work best for even baking.
- Smaller cookies (60g each) bake in 8–9 minutes.