Peanut Butter Chip Cookie from Insomnia Cookies features a soft, chewy dough packed with creamy peanut butter and rich semi-sweet chocolate chips, delivering a decadent blend of nutty and sweet flavors in every bite.
Equipments
- Mixing bowl
- Electric mixer (or hand mixer)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheet
- Parchment paper (or silicone baking mat)
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Ensure your butter is softened to room temperature to blend smoothly with the creamy peanut butter, enhancing the dough's texture. Accurate measurement of light brown and granulated sugars is vital for achieving the perfect balance of sweetness and moisture in your cookies. Use fresh baking soda and baking powder to guarantee proper rising and a chewy consistency. Incorporating high-quality semi-sweet chocolate chips will provide the rich, sweet contrast essential to this recipe. You can recreate the Peanut Butter Chip Cookie from Insomnia Cookies copycat menu perfectly by following these ingredient tips.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone baking mat.
- In a mixing bowl, beat softened butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla extract; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in semi-sweet chocolate chips with a rubber spatula.
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops look slightly underbaked.
- Remove from oven; let cookies cool on baking sheet for 5 minutes.
- Transfer cookies to wire cooling rack to cool completely.
Substitution
The Peanut Butter Chip Cookie from Insomnia Cookies copycat recipe combines creamy peanut butter with semi-sweet chocolate chips for a rich, chewy treat. You can substitute natural peanut butter if you prefer a less sweet, more earthy flavor, but be sure it's well-stirred to maintain dough consistency. For those with dietary restrictions, using gluten-free flour can yield a similar texture without gluten. If semi-sweet chocolate chips aren't available, dark or milk chocolate chips work as a tasty alternative. Using parchment paper or a silicone baking mat helps prevent sticking and promotes even baking.
Tips
Ensure your butter is properly softened to achieve a creamy dough texture, which is crucial for the perfect soft, chewy cookie. Measure your flour accurately by spooning it into the measuring cup and leveling it off to avoid dense cookies caused by too much flour. When mixing in the dry ingredients, combine them gradually and stop as soon as they are just incorporated to prevent overmixing, which can toughen the dough. Use a cookie scoop if available to maintain consistent cookie sizes and spacing, allowing even baking and an appealing appearance for your peanut butter chip cookies.
Nutritions
The Peanut Butter Chip Cookie from Insomnia Cookies contains a rich source of protein and healthy fats primarily from creamy peanut butter and semi-sweet chocolate chips. Each cookie provides a substantial amount of calories, mainly from sugars and fats, supporting quick energy but should be enjoyed in moderation. The inclusion of eggs and butter adds additional nutrients like vitamin A and essential fatty acids. Your intake of fiber is limited due to the use of all-purpose flour, so balancing these cookies with fiber-rich foods can enhance overall nutrition.
Storage
Store your Peanut Butter Chip Cookies in an airtight container at room temperature to maintain their soft, chewy texture for up to one week. For longer freshness, freeze cookies individually wrapped in plastic wrap, then place them in a sealed bag for up to three months. Thaw frozen cookies at room temperature before enjoying their creamy peanut butter and chocolate chip flavors.
Variation or Alternatives
You can substitute creamy peanut butter with natural or chunky peanut butter for a different texture and more pronounced nutty flavor. To create a chewier cookie, replace half of the all-purpose flour with bread flour or add an extra egg yolk to the dough. For a twist on the classic, incorporate white chocolate chips or chopped peanuts instead of semi-sweet chocolate chips to add an extra layer of crunch and sweetness. Baking the cookies at 325degF instead of 350degF and extending the time by a few minutes can help achieve a thicker, softer center.
Allergies
Your Peanut Butter Chip Cookie from Insomnia Cookies contains peanuts, a common allergen that can cause severe reactions in sensitive individuals. The cookie also includes eggs, dairy in the butter, and wheat flour, which may affect those with egg, milk, or gluten allergies. Always check ingredient labels carefully if you have food sensitivities or allergies to avoid potential health risks.
Why this recipe?
The Peanut Butter Chip Cookie from Insomnia Cookies boasts a perfect balance of rich, creamy peanut butter and sweet, melty chocolate chips that create a delightful taste experience. Its soft, chewy texture combined with the nutty flavor appeals to a wide range of cookie lovers. Making a copycat version at home allows you to customize ingredients to your taste while enjoying fresh, warm cookies anytime you want. Your kitchen becomes a bakery that delivers the beloved Insomnia Cookies flavor without the wait.