Peanut Butter Chocolate Chip Cookies - My chewy chunky peanut butter cookies with chocolate chips are soft, buttery and delicious! Everyone loves these delicious homemade cookies. Serve warm cookies with an ice cold glass of milk.
Peanut Butter Chocolate Chip Cookies are the perfect easy family-friendly dessert. They are also the perfect holiday cookie. We love baking a big batch during the holidays to give to our family.
This recipe will make about eighteen cookies. If you want to bake a bigger batch, you can easy double of triple this recipe.
Ingredients You Need To Make Peanut Butter Chocolate Chip Cookies:
- chunky peanut butter - You can use creamy if that's all you have on hand.
- butter
- brown sugar
- granulated sugar
- all-purpose flour
- salt
- baking soda
- vanilla extract
- egg
- semi-sweet chocolate chips - You can also use milk chocolate or dark chocolate chips.
Tools You Need To Make Homemade Cookies:
How to make peanut butter chocolate chip cookies:
Preheat oven to 375 degrees.
Combine flour, salt and baking soda in a bowl and set aside.
In the bowl of your stand mixer, cream together butter, peanut butter and sugars over medium speed with your paddle attachment. Add vanilla and egg and beat until just combined.
Slowly add flour mixture until fully combined. Fold in chocolate chips.
Drop spoonfuls of dough onto a lightly greased or parchment paper lined baking sheet. Bake for 9-11 minutes. When done, a toothpick should run through the cookie clean. Transfer cookies to a cooling rack.
More Favorite Cookie Recipes:
Oatmeal Raisin Cookies – Soft and chewy oatmeal raisin cookies spiced with cinnamon and nutmeg make for the perfect sweet snack.
Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations!
Double Chocolate Chip Cookies – These cookies have the perfect outside crunch with a soft, chocolatey, chewy center like a brownie.
Gingersnaps – A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning.
Chocolate Sugar Cookies – These Chocolate Sugar Cookies are soft and chewy perfection.
How to make cookies ahead of time and properly store cookie dough:
For a short storage time: These cookies will last in an airtight bag or container on the counter for up to 4 days.
For a longer storage time: You can store the cookie dough or baked (cooled) cookies in an airtight container or freezer bag for up to 3 months. When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough.
Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup chunky peanut butter
- ¼ cup butter softened
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 egg
Instructions
- Preheat oven to 375 degrees.
- Combine flour, salt and baking soda in a bowl and set aside.
- In the bowl of your stand mixer, cream together butter, peanut butter and sugars over medium speed with your paddle attachment. Add vanilla and egg and beat until just combined.
- SSlowly add flour mixture until fully combined. Fold in chocolate chips.
- Drop spoonfuls of dough onto a lightly greased or parchment paper lined baking sheet. Bake for 9-11 minutes. When done, a toothpick should run through the cookie clean. Transfer cookies to a cooling rack.
Nutrition
Mary Pidgeon
Baking these today. I'll come back later and let you know how it went. Thanks ung