Toll House Super Soft Peanut Butter Cookies
235
18
1.30k
Peanut butter cookies bring back a flood of childhood memories, don’t they? I can still remember the delightful aroma wafting through my mom’s kitchen, instantly making my mouth water. This recipe for super soft Toll House Peanut Butter Cookies takes that nostalgia to another level, merging the classic taste of peanut butter with the sweet richness of chocolate chips. They’re perfect for any day, whether you’re looking to treat yourself after a long week or whip up a batch for a family gathering.
Why you’ll love this dish
What makes these cookies irresistible? For starters, they are the epitome of comfort food. Quick and easy to whip up, they come together in less than an hour, making them perfect for last-minute get-togethers or casual weeknight snacks. Plus, they’re kid-approved! The combination of creamy peanut butter and generous chocolate chips is a winner for adults and little ones alike.
"These cookies are softer than a cloud! The mix of peanut butter and chocolate is absolutely divine. They’ll disappear in seconds!" – A happy home baker.
Preparing Toll House Super Soft Peanut Butter Cookies!
Making these cookies is a straightforward process that’ll have you feeling like a pro in the kitchen. To put it simply, you’ll be mixing wet ingredients, adding in your dry ones, and folding in those beloved chocolate chips. Everyone can appreciate the joy of freshly baked cookies, and with this step-by-step guide, you’ll get the hang of it in no time.
Gather these items
Here’s what you’ll need to create your batch of peanut butter delight:
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Toll House chocolate chips
Feel free to experiment with natural peanut butter or even a nut-free alternative if you’re catering to allergies!
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter with brown sugar and granulated sugar. Mix until creamy, using a hand mixer or stand mixer.
- Add in the creamy peanut butter, followed by the egg and vanilla extract. Blend in lightly until fully combined.
- Gradually mix in the all-purpose flour, baking soda, and salt until no flour pockets remain.
- Gently fold in the Toll House chocolate chips, ensuring even distribution.
- Form the dough into golf ball-sized portions and place them on the prepared baking sheets. Leave enough space between each for expanding.
- Using the end of a fork, press down gently to create a crisscross pattern on top of each cookie.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Remove from the oven and enjoy!
Best ways to enjoy it
These cookies shine on their own, but why not elevate your serving game? Here are a few suggestions to make your treat even more delightful:
- Milk Pairing: Serve alongside a tall glass of cold milk for that classic combination.
- Ice Cream Sandwiches: Pair two cookies with a generous scoop of vanilla ice cream for an indulgent dessert.
- Sprinkle with Sea Salt: Adding a tiny pinch of flaky sea salt on top just before they cool can enhance the flavors beautifully.
Keeping leftovers fresh
Once baked, these cookies are best stored in an airtight container at room temperature. This way, they stay soft and delicious for up to a week! If you’d like to keep them longer, consider freezing the cookie dough balls before baking. Just place them on a baking sheet until frozen, then transfer to a freezer-safe bag. They’ll last up to three months in the freezer — simply bake straight from frozen, adding a couple of extra minutes to the bake time!
Practical cooking tips
- Butter condition: Make sure your butter is softened, not melted. This affects the texture of your cookies significantly.
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
- Cooling time: Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set.
Creative twists
Tired of the classic? Here are some variations to consider:
- Chunky Peanut Butter: Swap creamy peanut butter for chunky for added texture.
- Adjust the Chips: Experiment with dark, milk, or even white chocolate chips or combine them for a fun mix.
- Add Nuts: Toss in some chopped peanuts or a nut blend for extra crunch.
Common questions
How long do these cookies take to prepare?
From start to finish, you’re looking at about 30-40 minutes, including prep and baking time.
Can I substitute the peanut butter?
Absolutely! You can use sun butter, almond butter, or any favorite nut/seed variants to accommodate allergies, but keep in mind that the texture may change slightly.
How do I ensure my cookies stay soft?
Storing them in an airtight container will help maintain their softness. Alternatively, you can add a slice of bread to the container, as the cookies will absorb moisture from the bread.
Enjoy baking these super soft Toll House Peanut Butter Cookies, a simple yet fabulous treat that brings smiles all around!
Toll House Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter with light brown sugar and granulated sugar. Mix until creamy using a hand mixer or stand mixer.
- Add in the creamy peanut butter, followed by the egg and vanilla extract. Blend lightly until fully combined.
- Gradually mix in the all-purpose flour, baking soda, and salt until no flour pockets remain.
- Gently fold in the Toll House chocolate chips, ensuring even distribution.
- Form the dough into golf ball-sized portions and place them on the prepared baking sheets, leaving enough space between each.
- Using the end of a fork, press down gently to create a crisscross pattern on top of each cookie.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Remove from the oven and enjoy!
