Peanut Butter Chocolate Chip Cookies Recipe

I keep this Peanut Butter Chocolate Chip cookies recipe close at all times. Out of the oven, warm–they are my guilty pleasure. More of a chocolate chip cookie texture than peanut butter cookies; these cookies are the best of both worlds.

Make a batch for yourself, I’m sure you’ll agree.

All things in moderation. I make the full batch, bake a dozen and roll the rest of the dough into cookie balls and freeze so I can treat my family to warm cookies on a whim.

I am also telling you a secret because my mom didn’t tell me, parchment paper. It’s the secret to beautiful cookies!

You may also like these Chewy Delicious Cut-Out Sugar Cookies.

Peanut Butter Chocolate Chip Cookies Recipe Ingredients:

• 1 cup butter, at room temperature
• 1 cup creamy peanut butter (no skimping here with low-fat)
• 1/2 tsp vanilla
• 1 cup sugar
• 1 cup brown sugar, packed
• 2  eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

Peanut Butter Chocolate Chip Cookies Recipe Directions:

1. Preheat oven to 325 degrees F.
2. Line a cookie sheet with parchment paper. If you are making more than one dozen you can have a second cookie sheet lined for easy rotation.
3. Cream butter until smooth.
4. Add peanut butter and both sugars and beat until fluffy.
5. Add eggs one at a time and beat well after each egg is added.
6. Stir in flour (I do this in small measurements until all flour is added)
7. Add baking soda gradually until well combined.
8. Fold in chocolate chips by hand.
9. I weigh my cookie dough (38 grams per cookie), but a tablespoon works if you aren’t obsessive.
10. Place cookie dough 2-inches a part on parchment paper.
11. Bake for 15 minutes or until cookies are just firm around the edges, They are not going to look done, but it’s okay! Remove them anyway.
12. Slide a parchment sheet, with cookies, carefully off the cookie sheet and onto a cooling rack (or counter)
13. If you’re baking multiple dozen, it’s time to put the next dozen in.
14. If you bake more than 3 dozen, you can shake the crumbs off the used parchment paper and reuse for the next batch
15. We eat ours ’til they are gone, but they will keep it in an air-tight container for a few days.

*Makes approximately 36 cookies.

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Peanut Butter Chocolate Chip Cookies

Yield: 36 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These Peanut Butter Chocolate Chip cookies out of the oven, warm--they are my guilty pleasure. More of a chocolate chip cookie texture than peanut butter cookies; these cookies are the best of both worlds.

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Ingredients

• 1 cup butter, room temperature
• 1 cup creamy peanut butter
• 1/2 tsp pure vanilla extract
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

Instructions

1. Prepare the dough: Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper (this is the secret to beautiful cookies). Cream butter until smooth. Add peanut butter and both sugars and beat until fluffy. Add eggs one at a time and beat well after each egg is added. Stir in flour (I do this in small measurements until all flour is added) Add bakingsoda gradually until well combined. Fold in chocolate chips by hand.
2. Bake: Drop by Tablespoon* onto parchment paper-lined cookie sheet. Keep cookies 2-inches apart. Bake for 15-minutes in preheated oven. The cookies will be firm just around the edges—They are not going to look done, but it’s okay! Remove them anyway. Slide parchment sheet, with cookies, carefully off the cookie sheet and onto a cooling rack (orcounter).

Nutrition Information:

Yield: 36 Serving Size: 36 cookies
Amount Per Serving: Calories: 134

Did you make this recipe?

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