Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies always disappear in a flash. Crunchy, chewy, nutty and sweet, it is hard to eat just one. And clean up is easy since there is only one mixing bowl and one baking sheet to wash. Love it!
Peanut butter and chocolate is a classic combination. These cookies showcase those flavors and turn out perfect every time. You’ll love them for an afternoon snack, adding to a lunchbox or dunking in a glass of cold milk. Peanut Butter Chocolate Chip Cookies are a real treat and you’ll want to make them again and again.
What type of peanut butter should I use?
I prefer to use creamy peanut butter when making the cookie dough. It lends tons of flavor to the batter and makes the cookies taste so rich. Crunchy can also be used, if you prefer a cookie that is more chunky.
Do not use natural peanut butter, as it may separate while baking and make your cookies spread. You want to select one that is smooth and blended, like Skippy or Jif Peanut Butter. It will blend well in the batter, making a thicker, more stable cookie dough.
Peanut Butter Chocolate Chip Cookie Recipe
Ingredients:
- PEANUT BUTTER– Adds a rich, nutty flavor to the cookies.
- SUGAR– Brown and granulated sugars are used for sweetness.
- ALL-PURPOSE FLOUR– Serves as the base for the cookie dough.
- MINI CHOCOLATE CHIPS– Mini chocolate chips add lots of rich chocolatey flavor and a chunky texture to the cookies. Dark chocolate or semi-sweet are the best.
How to make Peanut Butter Chocolate Chip Cookies?
Step-by-Step Instructions:
- In a large mixing bowl, cream the butters and the sugars together. Then beat in the egg and vanilla. While mixing, gradually add the flour, baking soda and salt. When combined, stir in the mini chocolate chips.
- I make BIG cookies. So I can get about two dozen cookies from one batch of cookie dough. Using a scoop, place rounded balls of dough on a baking sheet. Make sure they are at least two inches apart.
- Bake in a 350 degree oven for about 13-15 minutes. If you make a smaller cookie, bake them 11-13 minutes. Remove from the oven and allow to cool on the baking sheet for a few minutes. The cookies will set up during that time. Remove cookies from the baking sheet and place them on a plate to cool completely. Recipe makes 24 cookies.
Pour a big glass of milk and enjoy these delicious Peanut Butter Chocolate Chip Cookies! Please share this recipe with a friend, they will love you for it!
For more of the best cookie recipes, try these tasty cookies and bars:
- S’mores Cookie Cups
- Butterscotch Toffee Cookies
- Red Velvet Kiss Cookies
- Pecan Sandies
- Easy Apple Oatmeal Cookies
Make these cookies and be sure to share them with friends. The recipe makes 24 cookies, so there’s plenty to go around. Find all the ingredient amounts and step-by-step instructions on the recipe card below.
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup peanut butter, creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk chocolate chips, mini chips
Instructions
- In a large mixing bowl, cream the butters and the sugars together. Then beat in the egg and vanilla. While mixing, gradually add the flour, baking soda and salt. When combined, stir in the mini chocolate chips.
- I make BIG cookies. So I can get about two dozen cookies from one batch of cookie dough. Using a scoop, place rounded balls of dough on a baking sheet. Make sure they are at least two inches apart.
- Bake in a 350 degree oven for about 13-15 minutes. If you make a smaller cookie, bake them 11-13 minutes. Remove from the oven and allow to cool on the baking sheet for a few minutes. The cookies will set up during that time. Remove cookies from the baking sheet and place them on a plate to cool completely.
Equipment
- 2 large baking sheets
- 1 stand mixer OR a large mixing bowl
Notes
- I prefer to use creamy peanut butter when making the cookie dough. It lends tons of flavor to the batter and makes the cookies taste so rich. Crunchy can also be used, if you prefer a cookie that is more chunky.
- Do not use natural peanut butter, as it may separate while baking and make your cookies spread. You want to select one that is smooth and blended, like Skippy or Jif Peanut Butter. It will blend well in the batter, making a thicker, more stable cookie dough.