servings: 20 medium or 15 large cookies
prep time: 15 minutes (active) + 8-9 hours chilling
cook time: 30-45 minutes (whole batch)
total time: ~9 hours (including chilling)
ingredients
wet
- 1 cup (227g) melted butter
- 2 tsp vanilla extract
- 1/2 tsp peanut butter
- 2 eggs
dry
- 2 cups (240g) all-purpose flour (can also sub 1/3 cup with semolina for crispier edge)
- 1 cup (220g) brown sugar (cane or coconut sugar)
- 1/3 cup (67g) granulated white sugar (or brown sugar)
- 1 tsp baking soda
- 3/4 tsp salt
mix-ins
- 1 1/3 cups total of chocolate and nuts (choose from white chocolate, plain chocolate or almonds)
- set aside a small portion to top the cookies before baking
step 1: dissolve sugar in wet ingredients
- in a large bowl, whisk together melted butter, brown sugar, granulated brown sugar and eggs until the sugar fully dissolves. the mixture should look glossy and slightly slimy
- cover and chill overnight (or at least 8 hours)
step 2: prepare dry ingredients
- in a separate bowl, whisk together flour, baking soda and salt until evenly combined
step 3: combine and chill again
- remove the wet mixture from the fridge and let it sit at room temperature for 10-15 minutes if too firm
- slowly mix in the dry ingredients with peanut butter until just combined. do not over mix
- fold in the chocolate and nuts, leaving some aside for topping
- cover and chill again for 30 mins (optional, but helps with texture)
step 4: shape and bake
-
preheat oven to 175°c (350°f). line a baking sheet with parchment paper. keep the tray in the oven
-
scoop dough into balls:
- medium cookies: use 1 1/5 tablespoons of dough per cookie
- large cookies: use 2 tablespoons per cookie and flatten slightly with the back of a spoon
-
place the cookie dough balls on the tray and press the reserved chocolate/nuts on top
-
bake:
- medium cookies: 10-12 minutes, until edges are golden but centres are soft
- large cookies: 15 minutes after flattening
-
let cookies cool on the tray for 5 minutes, then transfer to a wire rack
notes
- extra chewiness: chill the dough for up to 24 hours. also helps with keeping shape
- softer centre: reduce baking time by 2-3 minutes and let cookies cool on the tray
- crispier crust: mix of white and brown sugar instead of all brown. add semolina to the flour mix
- deeper caramel flavour: dark brown sugar instead of light brown
- more variety: mix of white, milk and dark chocolate
- nuttier (?) flavour: use brown butter
- keep large gaps between each cookie as they tend to flatten out significantly
my personal favourites
- peanut butter + chocolate
- white chocolate + almonds + brown butter
if you ever end up making these, send me a dm on insta with pics :3