Let’s combine two of my favorite things and make Peanut Butter Chocolate Chip Cookies

Peanut Butter Choco Chip Cookies COVER - Let's combine two of my favorite things and make Peanut Butter Chocolate Chip Cookies

I may have developed a new obsession: testing chocolate chip cookies recipes. I feel like that’s a good obsession to have! My baker heart definitely has a soft spot for all sorts of chocolate chip cookies, as proven by the number of versions I have made so far, AND the pile of recipes I’m preparing to make in the future. But this might be the first time I have ever made Peanut Butter Chocolate Chip Cookies.

This all started with a craving for peanut butter cookies. And then I figured, since peanut butter and chocolate go well together, why not make Peanut Butter Chocolate Chip Cookies?

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Before I came across this recipe from Confections of a Foodie Bride, there was that one time I made these things called Double Layer Chocolate Chip Cookies. They were an awesome combination of peanut butter and classic chocolate chip cookies that I loved. However I feel like that one leans more towards the traditional choco chip cookie spectrum, with a bonus layer of peanut butter cookie at the bottom. This time though I decided to try out a straight-up peanut butter cookie with chocolate chips.

Let’s be real: There was no way that wasn’t going to turn out well flavor-wise.

[READ ALSO: Double Layer Chocolate Chip Cookies]

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The cookie itself is solely a peanut butter cookie, baked until crisp on the outer edge but chewy in the center. We basically just dumped in the chocolate chips and called it a day!

These Peanut Butter Chocolate Chip Cookies can turn out two ways: you can opt for a chewy cookie, or a fully crunchy one by adjusting the baking times. The only strange thing I noticed is how the taste of peanut butter seems more apparent when the cookies are baked into a chewier state. Cookies baked longer into a crisper texture don’t have as strong a peanut butter flavor. Or so I feel.

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Perhaps the only thing that I was a little impatient about with these cookies is the fact that I have to refrigerate the dough for a bit before baking. But I guess it’s a small price to pay for satisfying a peanut butter-chocolate craving. Next time I’ll test this with my favorite sort of peanut butter– crunchy.

I hope you guys find time to bake this for your holiday table! Pretty sure this one will be a hit among kids and adults alike.

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Peanut Butter Choco Chip Cookies 300x300 - Let's combine two of my favorite things and make Peanut Butter Chocolate Chip Cookies
Peanut Butter-Chocolate Chip Cookies
Peanut Butter Choco Chip Cookies 300x300 - Let's combine two of my favorite things and make Peanut Butter Chocolate Chip Cookies
The combination of peanut butter and chocolate in these cookies make for a nostalgic but delicious treat.

Makes about 24 to 32 cookies, depending on size of scoop
Print
Ingredients
  1. ½ cup (1 stick butter), room temperature
  2. ½ cup smooth peanut butter (not natural)
  3. ½ cup dark brown sugar
  4. ½ cup granulated sugar
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. 1 cup all-purpose flour
  8. ½ teaspoon baking soda
  9. ½ teaspoon salt
  10. 1 ½ cups semisweet or dark chocolate chips
  11. More chocolate chips to add on top
  12. Sea salt for sprinkling, if desired
Instructions
  1. 1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. 2. In a large bowl, cream butter and peanut butter on medium high speed until smooth and creamy. (1 minute with a stand mixer or hand mixer, more if just using elbow grease.) Add sugars and beat for another minute until mixture becomes pale.
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  4. 3. Add egg and vanilla and mix until smooth and fluffy.
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  6. 4. Mix in flour, baking soda, and salt on low speed until thoroughly combined. Mix in chocolate chips or fold in with a spatula. The dough will be quite soft so chill it for 15 to 20 minutes.
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  8. 5. Using a small scoop, drop the dough onto prepared lined baking sheets, spacing at least 2 inches apart to give them room to spread. (If making bigger cookies, give more room for spreading.) Place the dough back into the fridge between batches.
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  10. 6. Before baking, you can add a few pieces of chocolate chips on top of the cookies mounds and sprinkle a bit of sea salt, if desired. Bake in preheated oven for 10 to 14 minutes, or until edges are golden brown but center is still a bit soft. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Adapted from Confections of a Foodie Bride blog
The Tummy Train http://www.thetummytrain.com/
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