Peanut Butter NYC Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Giant, thick and chunky peanut butter NYC cookies stuffed with peanut butter chips, white chocolate chips, and more!
Peanut butter NYC cookies
Oh heyyyy… the newest NYC cookie recipe on the block is finally here… PEANUT BUTTER! I’ve been waiting far too long to post a peanut butter version of my ever-popular NYC cookies, and I couldn’t ignore all your persistent requests any longer. Honestly, I’ve lost count of how many of you have begged for this one.
I love having recipe requests, they give me direction for my blog and my recipe book, but this one really took the crown for persistence. After publishing the original NYC chocolate chip cookie recipe, this was all I was getting asked to bake next. And I’m so glad I finally did, because these cookies are absolutely worth the hype.
I never used to like peanut butter-related bakes as I couldn’t eat peanuts for a while (Weird… I know…) but now I am just obsessed. These cookies are a little mind-blowing I won’t lie and, obviously, I am in love with them. The base recipe is based on the NYC chocolate chip cookie recipe, but with a few changes. The actual base recipe for the cookie dough is slightly different, as it partially uses peanut butter in place of some of the butter.
Cookie dough
To make these as peanut butter-packed as possible, I added a generous amount of smooth peanut butter straight into the dough. The rest of the base uses the same ingredients as my classic NYC cookies: plain flour, cornflour, raising agents, and sugars. The cornflour is key, it gives the cookies that soft, tender, almost melt-in-your-mouth texture that everyone loves. You can leave it out if needed, but I’d recommend replacing it with 25g extra plain flour.
I love as always using a mix of light brown soft sugar and then white granulated sugar in my NYC Cookies – but you can use all light brown soft or even dark brown soft – but using just white granulated will make paler cookie dough. I personally love the darker looking cookie as it complements the peanut butter flavour.
Flavour & mix-ins
One thing I feel I should also mention is the type of salt I use – I tend to use sea salt flakes most of the time as I love it. Table salt is not the same, it doesn’t have the same texture, and I think should be avoided – but if it’s all you have, just use a pinch so you don’t over power the cookie.
For the insides of these peanut butter NYC cookies, I decided to switch things up a bit and use a mixture of white chocolate chips (you can of course use whatever flavour chocolate you want), some peanut butter chips (I found Reese’s ones in Sainsbury’s), and some chopped peanuts.
Adaptable recipe
As always, you can change the peanut butter chips to something else, such as Reese’s pieces, or chopped peanut butter cups, you can use salted peanuts or flavoured peanuts – or anything!! As long as you like it, go for it. I made the cookies NYC size because they are such a hit – but you can make smaller ones. If you want normal size cookies, make them 60-65g each and bake for about 8-9 minutes. The NYC ones are definitely the best though.
One thing that isn’t adaptable is the cooling! Make sure to follow the instructions and LET THE COOKIES COOL ON THE TRAY. I often get comments that the cookies still seem raw when they come out of the oven, and it’s because they technically haven’t finished baking. The 30 minute cooling period on the tray makes them perfect. I hope you love this recipe as much as everyone who has tested these beauties have.
Tips & tricks
- 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.
Peanut Butter NYC 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.
So fun! I loved it. (8 may have been a little to much because I ate it on my own in one day) It was that good! totally recommend! 😘