The winning combo of peanut butter and chocolate in cookie form. You won’t be able to resist these Peanut Butter and Chocolate Chip Cookies.
Whether you’re a Reese’s Peanut Butter Cup fan or a Buckeye candy devotee (or, like me, both!), you know how wonderful chocolate and sweetened peanut butter taste. But moving out of the candy realm into the cookie one, is it just a matter of making peanut butter cookies and adding chocolate chips? Not really. Traditional peanut butter cookies tend to be dense and sometimes crunchy. What you want is the soft, chewy texture of a home-baked chocolate chip cookie but with that irresistible peanut butter flavor in the base dough. Spoiler alert: it’s below!
While you might think all you have to do is substitute peanut butter for the butter in your favorite chocolate chip cookie recipe, that is actually not the case. You still need regular butter for that chewy texture. In fact, for the ultimate soft, chewy bite and the ultimate peanut butter flavor, use an equal amount of butter and peanut butter.
You will love peanut butter chocolate chip cookies because they are the perfect mix of peanut butter and chocolate, with that sweet, slightly salty taste that is the hallmark of peanut butter and chocolate candy. The cookie texture itself is just right, and these cookies stay soft even after a few days. Peanut butter chocolate chip cookies are perfect for potlucks, parties, afternoon (or midnight) snacks, and even ship well to your favorite college student.
What Kind Of Peanut Butter To Use?
While most people tend to have strong opinions on their peanut butter preferences when it comes to toast, PB&J sandwiches, and smoothies, there is a clear standout for which type to use in these cookies. For the best texture, use no-stir, standard creamy peanut butter. Crunchy no-stir peanut butter and the natural type (creamy or crunchy) will affect the texture, making it drier and more crumbly.
FAQs & Tips
How Do I Store Leftovers?
Peanut butter chocolate chip cookies store beautifully. Keep these cookies at room temperature in an airtight container for 3-5 days. To ensure the softness stays, you can stick a slice of bread into the container too—it’s a weird trick, but it works! Alternatively, freeze the cookies on a baking sheet for 30 minutes and then pack them into an airtight container. You can freeze them up to 2-3 months. Just let them thaw for 30-45 minutes at room temperature.
Use A Drinking Glass To Shape Your Cookies
If you want to get bakery-perfect round cookies, use a regular old drinking glass. Once you place the cookie dough portions on your baking sheet, gently press the open side of the glass onto the dough. When the cookies bake up, they will retain the circular outline from the glass. Super easy!
Help! My Cookies Are Not Soft!
If your cookies turn out dry or crumbly, there may be several factors at play. First, as noted above, only use no-stir, creamy peanut butter. Secondly, do not overmix the dough. This can affect the texture. Finally, the resting time in step 9 is crucial. You slightly underbake the cookies and then let them rest on the hot baking sheet. This helps the outside crisp up while the inside of the cookie stays soft.
Serving Suggestions
Peanut butter chocolate chip cookies are just perfect with a tall glass of cold milk or a mug of your favorite tea or coffee. Once you make them as directed, you can certainly try some variations if you like. To intensify the nut flavor, you can substitute the vanilla extract with hazelnut extract. Also, try different sizes of chocolate chips or even try roughly chopping a semi-sweet chocolate bar in place of chocolate chips.
For a dessert table or cookie tray, peanut butter chocolate chip cookies play well with others. They go great with any number of other types of cookies, so have fun. Mix things up and include cookies like Funfetti Crumble Cookies, Banana Oatmeal Cookies, and Maple Blondies. Alternatively, complementary cookies like Salted Peanut Butter Cowboy Cookies or S’mores Cookies pair nicely with them as well.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 1/3 cups packed light brown sugar
- 2 large eggs
- 2 1/4 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the semi-sweet chocolate chips.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8 to 11 minutes, until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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