The combination of peanut butter and chocolate in these Peanut Butter Chocolate Chip Cookies make for a nostalgic but delicious treat.
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?
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]
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.
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.
Peanut Butter-Chocolate Chip Cookies
Makes about 24 to 32 cookies, depending on size of scoop
- ½ cup 1 stick butter, room temperature
- ½ cup smooth peanut butter, not natural
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet or dark chocolate chips
- More chocolate chips to add on top
- Sea salt for sprinkling, if desired
- 1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- 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.
- 3. Add egg and vanilla and mix until smooth and fluffy.
- 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.
- 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.
- 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.
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