Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookies are a delicious and irresistible treat that is perfect for any occasion. Made with creamy peanut butter, rich chocolate chips, and a hint of vanilla, these cookies are sure to satisfy your sweet tooth.
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Peanut Butter Chocolate Chip Cookies Recipe
In my opinion, every one needs a go-to recipe for peanut butter cookies with chocolate chips. This is a great recipe to have in your wheelhouse because it has that classic peanut butter cookie flavor, and isn’t too difficult to make.
Ingredients for Chocolate Chip Peanut Butter Cookies
- Creamy Peanut Butter – You’re welcome to use crunchy peanut butter, but I prefer creamy for this recipe.
- Softened Butter – I always use salted butter, but if you only have unsalted you can just add an extra pinch of salt to the dough. If you like a buttery, crispy, melt in your mouth edge to your cookies, try using half butter and half margarine.
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla
- All Purpose Flour
- Salt
- Baking Soda
- Chocolate Chips – You can use your favorite kind, or even substitute peanut butter M&M’s. My favorite are Ghiradelli Milk Chocolate Chips.
How to Make Peanut Butter Cookies with Chocolate Chips
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer, or using an electric hand mixer, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until fully combined.
- Scrape the sides of the bowl with a rubber spatula so that all ingredients make it into the mixture.
- Then add the egg and continue to mix until well combined.
- Now it’s time for the dry ingredients. Add the flour, baking soda, and salt, and continue to mix until a sticky dough forms.
- Fold in the chocolate chips and mix until those are evenly distributed throughout the dough.
- Now, portion the dough into about 2 1/2 tbsp balls. I use two scoops from my #50 cookie scoop for this and then roll the dough together into a ball.
- Place your medium sized cookie dough balls onto your prepared baking sheet.
- Slightly flatten each cookie dough ball so it looks like a hockey puck – this will give the cookie th perfect shape after baking.
- Bake the cookies in your preheated oven for about 11-13 minutes. The cookie will spread just slightly and the edges will begin to turn golden brown when they’re ready to be removed from the oven.
- Allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire cooling rack.
- Store cookies in an airtight container & ENJOY!
How To Store Leftover Peanut Butter Cookies:
Place your leftover cookies in an airtight container at room temperature and they will stay fresh for up to 3 days. After about 3 days, they will start to get stale. So if you’re hoping to bake these cookies in advance or want them to last longer than 3 days, be sure to store them in the freezer!
How To Freeze Cookies:
You can freeze leftover cookies by placing them in an airtight container in your freezer for up to 3 months. When you’re ready to eat them, let the cookies thaw on the counter for a few minutes, or heat up in the microwave for a few seconds so they taste fresh out of the oven.
Recipes Similar to Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Ingredients
Instructions
- Preheat the oven to 350° F.
- Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
- Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
- Add the flour, baking soda and salt, mix until the sticky dough forms.
- Mix in the chocolate chips.
- Portion the dough out equal sized portions. I usually use two scoops from my #50 scoop for each cookie to make a larger cookie or 1 1/2 tbsp for small cookies. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- Flatten the cookie dough so it looks like a hockey puck.
- Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Karli’s recipes are easy to follow, quick and delicious! Always a hit in our home.
These are so soft and delicious!
Just made these and they are amazing. I will definitely be making these a lot.
I had my first swing-and-miss with this recipe – they came out very grainy and broke apart upon picking up. The flavor was great, but not surprisingly the graininess was accompanied by dryness.
I did some reading, and on the assumption that the recipe is solid (the site’s earned enough cred with me to assume it’s something I did), the most likely suspect would be overmixing.
I’ll make again sometime soon to confirm it was my screwup.
So sorry these didn’t work for you the first time! What type of peanut butter did you use? If you used more natural peanut butter it would affect the final texture of the cookie.
Over baking and over mixing could also impact the texture. When you rebake, make sure the butter is softened (not too melted or cold) and sufficiently creamed with the sugars and peanut butter before adding the dry ingredients.
These came out perfect! My kids loved them!