Peanut Butter Chocolate Chip Cookies

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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…..

Peanut butter and chocolate come together to create the perfect soft Peanut Butter Chocolate Chip Cookies! cookingwithcurls.com

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!!

Grab a glass of milk and enjoy these soft, thick Peanut Butter Chocolate Chip Cookies!! cookingwithcurls.com

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…..

Peanut Butter Chocolate Chip Cookies eggs cookingwithcurls.com

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

Peanut Butter Chocolate Chip Cookies flour cookingwithcurls.com

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….

Peanut Butter Chocolate Chip Cookies mix cookingwithcurls.com

Scoop dough out onto prepared baking sheets…..

Peanut Butter Chocolate Chip Cookies bake cookingwithcurls.com

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…..

Peanut Butter Chocolate Chip Cookies fresh out of the oven, and straight into you belly!! cookingwithcurls.com

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!!

Peanut butter and chocolate come together to create the perfect soft Peanut Butter Chocolate Chip Cookies! cookingwithcurls.com

Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate come together to create the perfect soft Peanut Butter Chocolate Chip Cookies!
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Course: Dessert
Cuisine: American
Keyword: peanut butter, chocolate, chip, cookies, recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 Servings
Calories: 221kcal
Author: Lisa Johnson

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup peanut butter I used Creamy
  • 1 cup light brown sugar lightly packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 Tablespoon pure vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • ¼ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips

Instructions

  • 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.
  • 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.

Notes

  • I used a # 30 cookie scoop to create large, thick cookies.
  • 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.

Nutrition

Calories: 221kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 160IU | Calcium: 22mg | Iron: 0.9mg

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