These Peanut Butter Chocolate Chip Cookies are basically Soft Peanut Butter Cookies with a twist.
They are soft, thick and pack the maximum amounts of peanut butter and chocolate into the dough. For serious cookie lovers.
Peanut Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Author: Krista at Living on Cookies
Serves: 60 cookies
Ingredients
- 1 cup (225 g) butter, room temperature
- 1 cup (210 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 ½ cups (375 g) peanut butter*
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups (420 g) flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340 g) chocolate chips or chunks
Instructions
- Preheat oven to 325°F (165°C). In a large mixing bowl, beat butter and sugars until light and fluffy. Mix in the peanut butter. Add the eggs and vanilla and mix well. With mixer on low speed, mix in the flour, baking soda and salt until combined. Stir in chocolate chips.
- Roll dough into golf ball sized balls. Place balls on an ungreased baking sheet and flatten them into thick cookies with your fingers. Bake the cookies for about 10 minutes or until the edges start to brown and the tops form little cracks.
- Remove from the oven, allow the cookies to set for a couple of minutes and then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to one week or freeze for up to two months.
Notes
*Use industrially made peanut butter, not an organic/health-food kind.
Recipe adapted from Soft Peanut Butter Cookies.
Recipe adapted from Soft Peanut Butter Cookies.
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