Pan-Banging Chocolate Chip Peanut Butter Cookies (Edit recipe)

These irresistible pan-banging chocolate chip peanut butter cookies bake up with chewy edges, soft & buttery centers, and those iconic cracks.

30 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	10 g
Carbohydrates:	17 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	114 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Sloane's Table

View original recipe

Serves: 16

Ingredients

113 gram Unsalted Butter, room temp (1 stick / 1/2 cup)
135 gram Peanut Butter, (1/2 cup)
160 gram Brown Sugar, (3/4 cup)
50 gram Granulated White Sugar, (1/4 cup)
1 Egg, room temp
1 tsp Vanilla Extract, or paste
150 gram All Purpose Flour, (1 1/4 cup)
3/4 tsp Baking Soda
1/4 tsp Salt
50 gram Granulated White Sugar, (1/4 cup) for rolling

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and peanut butter on medium speed for 2-3 minutes.
Add the sugars and continue beating for 2-3 more minutes until light & fluffy.
Beat in the egg and vanilla until fully combined.
Add the flour, baking soda, and salt. Mix the baking soda in with the flour to break it up.
Mix on low speed until just combined.
Lastly, fold in the chopped chocolate with a rubber spatula.
Cover the bowl and place in the fridge for at least one hour or overnight.
Once the dough has chilled, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with aluminum foil or parchment paper.*
Use a 2 tablespoon cookie scoop to portion the cookie dough.
Roll each cookie dough ball in granulated sugar and top with more chopped chocolate.
Place the cookie dough on the prepared baking sheets about 3 inches a part.
Bake the cookies for 8 minutes, then remove from the oven (close the door) and drop the baking sheet onto a towel-covered countertop about 5-6 times.
Place the cookies back in the oven for an additional 3-4 minutes.*
Allow cookies to cool completely on the baking sheet and enjoy!

Notes

I recommend using a thick, creamy peanut butter like Jif or Skippy. The traditional pan banging method by Sarah Kieffer uses aluminum foil to help the cookies spread and achieve those beautiful cracks & ripples. I have tested these cookies with both aluminum foil and parchment paper, and they both work equally as well. To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven. Store these cookie in an air-tight container at room temperature for about 2-3 days. You can freeze scooped cookie dough balls or baked cookies for up to 3 months.