Peanut Butter Chocolate Chip Cookies are soft, chewy, and they turn out perfect every time! Start with an amazing peanut butter cookie recipe and add chocolate chips to take these cookies to the next level! Show
Peanut Butter Chocolate Chip Cookies have become a staple around my house since I discovered this recipe. I know, I know. Everyone says that their cookie recipe is the best and that doesn’t always mean much, but I promise that this is the BEST peanut butter cookie recipe you have ever tried. It is my absolute favorite peanut butter cookie recipe. I can say this because I have tried dozens and dozens of peanut butter cookie recipes and was never very excited about any of them. Until I tried this one. It seems like a lot of the peanut butter cookie recipes turn out really crumbly and dry. Not this one!  This recipe is not only my favorite Peanut Butter Cookie recipe, but my favorite cookie recipe. Period. It is really that good. Just try it! I always add chocolate chips to mine, but they are good without also…totally up to you! And call me strange, but I usually prefer mini chocolate chips to the regular sized ones. I think it’s because I actually prefer cookie dough to baked cookies, and I like just a hint of chocolate mixed with the cookie – I don’t like my cookie dough to be overshadowed by too much chocolate! How do you make homemade peanut butter cookies?Making homemade peanut butter cookies is easy! Here are a few tips to getting perfect cookies every time!
Why do peanut butter cookies always have fork marks on the top?Peanut butter makes cookies more dense, so they need to be slightly flattened before baking so that they can cook more evenly. There is nothing worse than a cookie with burnt edges and a doughy middle! My kids like to help make the criss-cross pattern on the tops of the cookies, but if you don’t like the pattern, you can just use the back of a wooden spoon to slightly flatten the tops before placing the peanut butter cookies in the oven. Ingredients in Chocolate Chip Peanut Butter CookiesPeanut butter: For best results, use a regular peanut butter. Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Several readers have commented that the cookies do not turn out as well when using a natural style peanut butter. Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature, but not melted before adding to the recipe. Sugar: Can’t leave this one out – kind of an important ingredient in cookies! Brown sugar: Also an important cookie ingredient. Make sure your brown sugar isn’t dried out or stale. Egg: We only need 1 large egg, but it helps to bind the dough together so that the cookies cook properly and don’t crumble. Milk: Just a little bit of milk, but it is needed to add a bit of moisture to the cookie dough. Any type of milk will work just fine! Vanilla: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. Flour: I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe. Baking powder: Leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results. Salt: Just a little bit, but don’t leave it out! Chocolate chips: I usually use semi-sweet chocolate chips, but milk chocolate chips are fantastic as well. Or dark chocolate. Or throw in some peanut butter chips. A combination of chocolate works too! I like to swap out the regular sized chips for mini chips sometimes too! Or you can leave them out completely – peanut butter cookies are great on their own too! With a hand mixer on medium speed, cream together the peanut butter, butter, white sugar and brown sugar until blended. Beat in the egg, milk, and vanilla. Combine the flour, baking powder and salt in a separate bowl. Add flour mixture to the peanut butter mixture and mix together. Stir in chocolate chips at this point if desired. Scoop tablespoonfuls of dough and roll into balls. Place the balls of dough 2 inches apart on ungreased cookie sheets or cookie sheets lined with parchment paper or a silicone baking mat. Press each cookie ball once with a fork. Bake for 8-10 minutes at 375°. Don’t overcook! These cookies are much better soft and just barely cooked all the way through!
Calories: 152kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 76mg | Potassium: 111mg | Fiber: 1g | Sugar: 9g | Vitamin A: 91IU | Calcium: 18mg | Iron: 1mg Can you freeze peanut butter cookies?Peanut butter cookies are easily frozen, either before or after baking them. I prefer to form the cookie dough balls and freeze those so that I can pull them and bake them whenever I need them. This way the cookies will be warm and fresh every time! To freeze the cookie dough, place the balls on wax paper on a cookie sheet and freeze for about 30-45 minutes. Then you can place all of the frozen cookie dough balls in an airtight container or Ziplock freezer bag. When you are ready to bake them, just pull them out and place on a cookie sheet, let them thaw for about 10-15 minutes and then bake as usual. You can also freeze the cookies once they have been baked. Just make sure they have cooled all they way to room temperature and then place them in an airtight container in the freezer. I like to wrap them in plastic wrap and then place them in a freezer bag or airtight container to make sure to prevent freezer burn. If stored properly, peanut butter cookies will stay good in the freezer for 2-3 months. How do you keep peanut butter cookies soft and fresh?If you don’t eat all the peanut butter cookies within the first day or two, you can keep them soft and fresh by placing half a slice of white bread with the cookies in an airtight container or Ziplock bag. Make sure the bag or container is sealed well. The cookies will absorb moisture from the bread and stay softer for a longer amount of time this way! More favorite chocolate chip cookie recipes:
Peanut Butter Chocolate Chip Cookies are soft and chewy, and they turn out perfect every time! Add chocolate chips to this classic peanut butter cookie recipe to take these cookies to the next level! More favorite recipes to try:
What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
Can I substitute peanut butter for butter in chocolate chip cookies?The texture of peanut butter – especially the smooth variety – makes it very easy to use as a butter substitute as it mixes well with the other ingredients. The amount of fat it contains isn't the same as butter, so the texture will be a bit different, but not in a bad way.
What makes cookies fluffy vs flat?Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
What can I add to peanut butter cookie mix?You can enhance the flavor by using butter, milk, brown sugar, and vanilla extract. Then, consider mix-ins and toppings, such as chocolate chips and vanilla frosting.
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Easy peanut butter chocolate chip cookie recipe
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