Peanut Butter Chocolate Chip Cookies Recipe
There’s something undeniably magical about the fusion of creamy peanut butter and rich chocolate chips, creating soft, chewy cookies that melt in your mouth. These cookies are the perfect treat for any time of day, whether you need a quick snack, a dessert for a gathering, or just a sweet moment to yourself. Easy to whip up, they require minimal ingredients and time, making them an ideal option for both beginner and seasoned bakers. Their delicious aroma and golden-brown appearance make them a delightful indulgence you won’t be able to resist.
Ingredients Breakdown
Each ingredient in this cookie recipe contributes to their soft, chewy, and flavorful texture. Creamy peanut butter offers a rich, smooth base, while chunky varieties can add extra crunch. Semi-sweet or dark chocolate chips balance sweetness without overpowering the nutty flavor, though milk or white chocolate can be used for variety. A mix of granulated and brown sugar ensures the right sweetness and chewiness, with brown sugar adding a hint of molasses. All-purpose flour provides structure, binding the dough for a soft, sturdy cookie, and a gluten-free substitute works just as well.
Step-by-Step Instructions Overview
Baking these cookies is straightforward, but attention to detail in each step will help ensure they turn out perfectly every time.
Start by mixing the dough: Begin with melted butter and creamy peanut butter, whisking them until they form a smooth and consistent base. Adding the sugars next helps create a light and fluffy texture when mixed thoroughly. Once the sugars are incorporated, the vanilla extract, egg, baking soda, and salt bring the dough together, providing flavor and ensuring the cookies rise and set properly.
Shaping and chilling the dough is crucial. After scooping the dough into balls, chilling it for 30 minutes prevents the cookies from spreading too much when baked. This step ensures a thicker, chewier cookie with a golden, crispy edge and a soft center.
For the baking stage, a moderate temperature of 350°F (175°C) works best. Baking for 8-12 minutes allows the cookies to set while remaining slightly gooey in the middle. Keep an eye out for a light golden-brown color, and remove the cookies once they just start to lose the glossy appearance on top, ensuring they don’t overbake.
Recipe Tips & Frequently Asked Questions
Measuring Peanut Butter and Flour Accurately:
Use a level scoop for flour to avoid dense cookies. Peanut butter can be tricky; use a spoon to fill the measuring cup and level it off to get the right amount.
Chilling the Dough:
Chilling is key to keeping the cookies thick and chewy. For a quick option, place the dough in the freezer for 15 minutes instead.
Pressing the Dough:
Use the back of a fork to create a crisscross pattern. This not only flattens the dough but also gives the cookies their signature look.
Can I substitute the peanut butter with almond or cashew butter?:
Yes, both work well, but they may alter the flavor slightly, providing a more subtle nutty taste.
What if I don’t have brown sugar?:
You can use all granulated sugar, but the texture might be less chewy. Alternatively, make your own by mixing white sugar with molasses.
Can I freeze the dough for later use?:
Absolutely. Form the dough into balls, freeze on a baking sheet, and transfer to a zip-top bag for up to three months.
How do I make sure the cookies don’t spread too much while baking?:
Ensure the dough is chilled, and use parchment paper or silicone mats to help retain the shape.
Can I use different types of chocolate chips?:
Feel free to experiment with milk, white, or even peanut butter chips for a fun twist on the classic recipe.
What to Serve With This Recipe
Pair these cookies with the perfect accompaniments to elevate your cookie-eating experience:
A glass of milk is the ultimate classic, complementing the sweetness of the cookies while balancing out the nutty richness of the peanut butter.
For a fun twist, turn these cookies into ice cream sandwiches. Simply sandwich a scoop of your favorite ice cream between two cookies for a delightful treat.
A warm cup of coffee or hot chocolate pairs beautifully, enhancing the flavors of the peanut butter and chocolate and adding warmth to the experience.
Storage and Freezing Instructions
To keep these cookies fresh, store them properly:
For room temperature storage, place the cookies in an airtight container. This keeps them soft and chewy for up to three days, perfect for grabbing a quick snack or dessert.
If you prefer to make a larger batch, freezing options are ideal. You can freeze the baked cookies by layering them with parchment paper in a container to prevent sticking. Alternatively, freeze the unbaked dough by shaping it into balls, freezing them on a baking sheet until solid, then transferring them to a zip-top bag. This allows you to bake fresh cookies whenever a craving hits, straight from the freezer with just a few extra minutes of baking time.
Customization Ideas
Experimenting with different flavors and textures can make these cookies even more enjoyable.
Add nuts: Stir in chopped peanuts, pecans, or walnuts to add an extra crunch that complements the soft, chewy base.
For a flavor boost, try adding mix-ins like dried cranberries, coconut flakes, or even small caramel bits to enhance the richness of the cookies.
If you’re a chocolate lover, go for a double chocolate version by incorporating cocoa powder into the dough and using chocolate chunks for a rich, decadent twist.
Ingredients
1 ¼ cups (213g) chocolate chips
1 ¼ cups (155g) all-purpose flour
½ cup (133g) creamy peanut butter
½ cup (113g) unsalted butter, melted
⅔ cup (134g) packed brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
Instructions
In a large mixing bowl, blend the melted butter with the creamy peanut butter until you achieve a smooth consistency.
Gradually add the brown sugar and granulated sugar, stirring until the mixture becomes light and creamy.
Incorporate the vanilla extract, egg, baking soda, and salt into the mixture, ensuring everything is well combined.
Slowly add the all-purpose flour, mixing just until the dough starts to come together. Gently fold in the chocolate chips.
Using a spoon, scoop out cookie dough portions roughly 2 tablespoons each. Place the dough balls on baking sheets lined with parchment paper or silicone baking mats. Let the dough chill for about 30 minutes in the refrigerator.
Preheat your oven to 350°F (175°C).
Once chilled, press the dough balls lightly with a fork to create a crisscross pattern on top.
Bake for 8-12 minutes, or until the edges are just beginning to turn golden and the tops have set but still appear slightly soft.
Allow the cookies to cool before transferring them to an airtight container. Store them at room temperature for up to 3 days or freeze for up to one month to enjoy later.
Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 ¼ cups 213g chocolate chips
- 1 ¼ cups 155g all-purpose flour
- ½ cup 133g creamy peanut butter
- ½ cup 113g unsalted butter, melted
- ⅔ cup 134g packed brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a large mixing bowl, blend the melted butter with the creamy peanut butter until you achieve a smooth consistency.
- Gradually add the brown sugar and granulated sugar, stirring until the mixture becomes light and creamy.
- Incorporate the vanilla extract, egg, baking soda, and salt into the mixture, ensuring everything is well combined.
- Slowly add the all-purpose flour, mixing just until the dough starts to come together. Gently fold in the chocolate chips.
- Using a spoon, scoop out cookie dough portions roughly 2 tablespoons each. Place the dough balls on baking sheets lined with parchment paper or silicone baking mats. Let the dough chill for about 30 minutes in the refrigerator.
- Preheat your oven to 350°F (175°C).
- Once chilled, press the dough balls lightly with a fork to create a crisscross pattern on top.
- Bake for 8-12 minutes, or until the edges are just beginning to turn golden and the tops have set but still appear slightly soft.
- Allow the cookies to cool before transferring them to an airtight container. Store them at room temperature for up to 3 days or freeze for up to one month to enjoy later.