Peanut Butter Chocolate Chip Cookies are the ultimate blend of nostalgia and indulgence. With their chewy texture, rich peanut butter flavor, and gooey pockets of chocolate chips, these cookies bring back fond memories of baking with family or enjoying a sweet treat after school. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is perfect for satisfying those cookie cravings!
Why Make This Recipe
- This recipe combines the beloved flavors of peanut butter and chocolate, striking the perfect balance between sweet and salty.
- The cookies are large, making them perfect for sharing (or not!).
- They’re simple to make and require only basic ingredients, making them accessible for everyone.
If you’re tired of mediocre cookies that lack flavor and texture, this recipe is perfect because it delivers thick, chewy cookies that are bursting with flavor in every bite.
Easy Method for Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/4 cups Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 1 cup Peanut butter (creamy)
- 2 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 3/4 cups Mini chocolate chips
Directions
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and white sugar together on medium speed for about 2 minutes until light and fluffy.
- Add in the peanut butter and vanilla extract, mixing on medium until combined.
- Incorporate the eggs into the mixture. Beat on high speed for an additional 2 minutes, then scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture. Scrape the bowl again and mix until everything is well combined.
- Stir in the mini chocolate chips until evenly distributed throughout the dough.
- Cover and chill the dough for a minimum of 2 hours.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Using a large 3oz cookie scoop, scoop generous amounts of dough for large cookies (3-4 inches in diameter). Place 6 dough balls onto each cookie sheet, keeping the remaining dough in the fridge while the cookies bake.
- Bake for 13-16 minutes, or until the edges are lightly golden brown. If you’re making smaller cookies, they will need around 8-10 minutes.
- Once baked, allow the cookies to sit on the cookie sheet for 4 minutes before topping with extra mini chocolate chips while they’re still warm. Then transfer to a cooling rack.
Storage Tips for Peanut Butter Chocolate Chip Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Can be stored for up to 2 weeks (keeping them fresher).
- Freezer: Place in a freezer-safe container, separate layers with parchment paper, and freeze for up to 3 months.
Best Ways to Serve Peanut Butter Chocolate Chip Cookies
- Serve warm and gooey, straight from the oven, for an irresistible treat.
- Pair with a tall glass of cold milk to complement the flavors perfectly.
- Create cookie ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies.
- Place on a dessert platter for a delightful offering at gatherings or celebrations.
Tips to Make Peanut Butter Chocolate Chip Cookies
- Keep It Chilled: Allowing the dough to chill not only enhances the flavor but also helps the cookies maintain their shape when baking.
- Mix Up the Chips: Feel free to mix in dark chocolate chips or even butterscotch chips for a twist on the traditional version.
- Add Crunch: Incorporate chopped peanuts for an extra crunch and enhance the peanut flavor.
Variations
- Crunchy vs. Creamy: If you prefer a bit of crunch in your cookies, switch to crunchy peanut butter instead of creamy.
- Gluten-Free Options: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
FAQs
Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter tends to have a different texture and can affect the consistency of the dough. You may need to adjust the flour slightly.
Q: How do I keep them moist?
A: The key to keeping these cookies moist is to avoid overbaking them—take them out of the oven when the edges are golden but the centers still look soft.
Q: How can I tell when the cookies are done?
A: Cookies are done when the edges are lightly golden, but the centers should still appear soft. They will firm up as they cool.
Now you have the ultimate guide to making scrumptious Peanut Butter Chocolate Chip Cookies! Whether you are baking them for a special occasion or just treating yourself, these cookies will surely hit the spot. Happy baking!
Print
Peanut Butter Chocolate Chip Cookies
- Prep Time: 120 minutes
- Cook Time: 16 minutes
- Total Time: 136 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Thick, chewy cookies combining rich peanut butter and gooey chocolate chips, perfect for indulging your cookie cravings.
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/4 cups Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 1 cup Peanut butter (creamy)
- 2 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 3/4 cups Mini chocolate chips
Instructions
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and white sugar together on medium speed for about 2 minutes until light and fluffy.
- Add in the peanut butter and vanilla extract, mixing on medium until combined.
- Incorporate the eggs into the mixture. Beat on high speed for an additional 2 minutes, then scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture. Scrape the bowl again and mix until everything is well combined.
- Stir in the mini chocolate chips until evenly distributed throughout the dough.
- Cover and chill the dough for a minimum of 2 hours.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Using a large 3oz cookie scoop, scoop generous amounts of dough for large cookies (3-4 inches in diameter). Place 6 dough balls onto each cookie sheet, keeping the remaining dough in the fridge while the cookies bake.
- Bake for 13-16 minutes, or until the edges are lightly golden brown. If making smaller cookies, they will need around 8-10 minutes.
- Once baked, allow the cookies to sit on the cookie sheet for 4 minutes before topping with extra mini chocolate chips while they’re still warm. Then, transfer to a cooling rack.
Notes
For best results, chill the dough before baking to enhance flavor and shape retention.