Name: Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 Servings
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup peanut butter (I used Creamy); 1 cup light brown sugar (lightly packed); 1/4 cup granulated sugar; 1 large egg; 1 Tablespoon pure vanilla extract; 1 1/2 cups unbleached (all-purpose flour); 1/4 teaspoon fine sea salt; 1 teaspoon baking soda; 1 cup semi-sweet chocolate chips

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Mint and chocolate…red wine and chocolate…peanut butter and chocolate. Some combinations are a match made in heaven, like these Peanut Butter Chocolate Chip Cookies! They are soft, thick, and the perfect fix when those late afternoon cravings hit. I have been dreaming about creating some over-the-top cookies loaded with peanut butter and chocolate for a couple of weeks now…..

I thought about making peanut butter cookies and dipping them in chocolate….and maybe chopped peanuts. Or maybe just dip the bottoms in chocolate and drizzle more on top!! I finally decided to keep things simple {like I usually do} and play around with my favorite Chocolate Chip Cookie recipe and see what happens. The result was amazing!!

Not too sweet, not too anything, just a perfect combination of peanut butter and chocolate….the angels are singing!!

How to make Peanut Butter Chocolate Chip Cookies:

Preheat oven to 350 degrees. Line three baking sheets with parchment paper and set aside. Beat together butter, peanut butter, and sugars until light and fluffy. Add the egg and vanilla, beat to combine…..

Add the flour, salt, and baking powder. Beat just until combined…..

The amount of flour may need to be adjusted depending on how much oil there is in your peanut butter.

Stir in the chocolate chips….

Scoop dough out onto prepared baking sheets…..

Bake for 14 to 16 minutes, until very lightly browned. Remove from oven and cool on baking sheet for 5 minutes before moving them to a cooling rack…..

Pour yourself a big glass of milk {or water}, sit back and enjoy these little morsels of joy! 🙂

Notes:

I used a #30 cookie scoop {similar to this one}, so the cooking time is based on this size. Adjust your time {up or down} accordingly.
I used Skippy All-Natural Creamy Peanut Butter and Ghirardelli Semi-Sweet Chocolate Chips for reference.
I store my baked cookies in Ziploc Freezer Bags to keep them soft. 😉

More delicious cookie recipes:

Ultimate Double Chocolate Chip Cookies

Compost Cookies

Chocolate Chip Oatmeal Pecan Cookies {Vegan}

Chocolate Mocha Cookies

Peanut Butter Cookies with Reese’s Pieces

Chocolate Chunk Cherry Cookies

Enjoy!!