Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup (100 grams) granulated sugar
- 2 1/2 cups (318 grams) all-purpose flour
- 1 stick (113 grams) unsalted butter
- 3/4 cup (202 grams) creamy peanut butter ((i used skippy
- 1 cup (200 grams) packed dark brown sugar
- 2 large eggs plus 1 egg yolk ( at room temperature)
- 2 cups (340 grams) semi sweet chocolate chips
- Carbohydrate 0.212943055224868 g
- Cholesterol 20.4715277775016 mg
- Fat 7.70180861105036 g
- Fiber 0 g
- Protein 0.193237777549265 g
- Saturated Fat 4.87723888885106 g
- Serving Size 1 1 large cookie (13g)
- Sodium 154.979416659418 mg
- Sugar 0.212943055224868 g
- Trans Fat 0.538701416663561 g
- Calories 70 calories
Step-by-step
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined.
- Stir in the granulated sugar and brown sugar until well combined.
- Add the eggs and yolk, one at a time, stirring well after each addition.
- Add in the vanilla.
- Gradually stir in the flour mixture.
- Stir in the chocolate chips.
- OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets.
- Flatten dough slightly into disc shapes with your palms.
- Dot each disc with a few extra chocolate chips for picture-perfect cookies.
- Bake for 12 minutes, or until golden brown.
- Let cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
My Secret to the Perfect Peanut Butter Chocolate Chip Cookie
As a busy mom, time is my most precious commodity. I don’t have hours to spend in the kitchen perfecting elaborate recipes. What I *do* have is a craving for delicious, homemade treats that satisfy my family's sweet tooth without requiring a culinary degree. That’s why my go-to recipe is these incredibly simple yet utterly irresistible Peanut Butter Chocolate Chip Cookies.
These cookies are everything I look for in a perfect cookie: thick, chewy, bursting with peanut butter flavor, and studded with generous chunks of chocolate. The best part? They’re surprisingly easy to make, requiring no fancy equipment or complex techniques. Even on my busiest days, I can whip up a batch in under an hour, leaving me with enough time to enjoy a warm cookie with a glass of milk before the kids' bedtime.
The secret to their incredible texture lies in the combination of melted butter and creamy peanut butter. The melted butter creates a wonderfully soft and tender crumb, while the peanut butter adds richness and that signature nutty flavor we all adore. I use Skippy peanut butter, but feel free to experiment with your favorite brand. The brown sugar adds a touch of molasses-like depth, perfectly complementing the peanut butter and chocolate.
And let’s not forget the chocolate chips! I prefer semi-sweet chocolate chips for their balanced sweetness and intensity, but milk chocolate or dark chocolate chips would also work wonderfully. I even like to add a few extra chocolate chips on top of each cookie before baking for an extra touch of decadence. The slightly flattened shape of the cookies ensures even baking and maximum chocolate chip distribution – a win-win in my book!
I often make a double batch, knowing that these cookies disappear quickly. They’re perfect for after-school snacks, alongside a cup of coffee, or as a sweet treat for a quiet evening at home. The aroma alone is enough to make anyone's day brighter.
Tips and Variations:
- Chill the Dough: For the best results, I recommend chilling the dough for at least 24 hours before baking. This step helps prevent the cookies from spreading too thin and enhances their chewy texture. However, if you're short on time, you can skip this step, but be prepared for slightly flatter cookies.
- Adjust the Sweetness: If you prefer less sweet cookies, you can reduce the amount of granulated and brown sugar by a tablespoon or two. Conversely, for a sweeter treat, add a tablespoon or two more.
- Add-ins: Feel free to get creative with the add-ins! Chopped nuts, pretzels, dried cranberries, or even a swirl of peanut butter chips would all make delicious additions to these cookies.
- Freezing the Dough: To save time later, scoop the dough into balls, place them on a baking sheet, and freeze them until solid. Then, transfer the frozen dough balls to a freezer bag for long-term storage. When you're ready to bake, simply place the frozen dough balls directly onto the baking sheet without thawing them, and add a couple of minutes to the baking time.
- Gifting Cookies: These cookies make wonderful gifts! Place the cooled cookies in a pretty tin or bag, tied with a ribbon, and you have a thoughtful and delicious present for friends, family, or neighbors.
These Peanut Butter Chocolate Chip Cookies are more than just a recipe; they're a reminder of the simple joys in life – the warm aroma of baking cookies, the satisfaction of creating something delicious with your own hands, and the shared happiness of enjoying a sweet treat with loved ones. So grab your ingredients, and get baking!
I hope you enjoy this recipe as much as I do. Let me know in the comments how your cookies turned out!
