Peanut Butter Chocolate Chip Cookies are the ultimate comfort treat that hits all the right notes. These cookies are the perfect blend of creamy peanut butter and rich, melty chocolate chips, creating a delicious mix of flavors in every bite.
Whether you're indulging with a glass of cold milk or sneaking one straight from the baking sheet, these cookies are a delightful reminder that sometimes the best things in life are the simplest.
Try some of our other cookie recipes: Soft Smores Cookies, Chai Sugar Cookies, Matcha Tea Cookies, or Chocolate Chip Pudding Cookies.
Jump to:
Ingredients
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
- peanut butter
- chocolate chips
FAQs
Absolutely! Feel free to use chunks of your favorite chocolate bar, white chocolate chips, or even a mix of dark and milk chocolate chips for a unique twist.
Store your peanut butter chocolate chip cookies in an airtight container at room temperature. They should stay fresh for up to a week. For longer storage, you can freeze them for up to three months.
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Just make sure to bring the dough to room temperature before baking.
If your cookies spread too much, try chilling the dough longer before baking and ensure your baking sheet is not warm from previous batches.
Creamy peanut butter works best for a smooth texture, but chunky peanut butter can add a delightful crunch if that's your preference. Avoid using natural peanut butter unless you adjust the recipe, as it can be too oily.
Top Tips
- Ensure your butter and eggs are at room temperature. This helps in achieving a smooth and even dough, which bakes more consistently.
- Creaming your butter and sugar together until light and fluffy incorporates air into the dough, giving your cookies a better texture.
- When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
- After mixing the dough, chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking and enhances the flavors.
- Experiment with different types of chocolate (like dark or white chocolate), or add some crushed nuts or peanut butter chips for an extra twist.
How to make Peanut Butter Chocolate Chip Cookies
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
- Beat in the eggs, until smooth (about 1-2 minutes).
- Combine peanut butter and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips until evenly distributed throughout the dough. Reserve some chocolate chips for the top, if desired.
- For best results, chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra chocolate chips on top, if desired.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ¾ cup brown sugar, packed
- 1 cup peanut butter
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups chocolate chips
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
- Beat in the eggs, until smooth (about 1-2 minutes).
- Combine peanut butter and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips until evenly distributed throughout the dough. Reserve some chocolate chips for the top, if desired.
- For best results, chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press extra chocolate chips on top, if desired.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Leave a Reply