Peanut Butter Chocolate Chip Cookies

• Share on Facebook
• Share on Twitter
• Share on Pinterest
• Share via Email
• Share on Tumblr

These delicious Peanut Butter Chocolate Chip Cookies are the best flavor combination in the world: Enjoy peanut butter, peanuts and chocolate in these dark brown sugar cookies.

The cookies are sweet, a little salty, chewy and soft baked with slightly crispy edges. They’re quick to make and gone just as quickly, that’ how good they are.

Tools & Equipment

• 2 large baking sheets
• 2 silicone baking mats or parchment paper
• Ice cream scoop
• Plastic wrap
• Silicone spatula
• Stand mixer fitted with the paddle attachment
• Wire rack

Recipe Tips

Peanut Butter: You can use creamy or crunchy peanut butter for this recipe. If you use crunchy peanut butter, the cookies will be even crunchier because more peanuts are included. Go with the one that you like best.

Chocolate: It’s important to use high quality chocolate because you’ll just taste the difference. You can use chocolate chips or chopped baking chocolate, both work great in this recipe.

Add-ins: I used salted roasted peanuts and milk chocolate chips. You can replace these with unsalted and/or raw peanuts, peanut butter chips, butterscotch chips or dark/semi-sweet chocolate chips. Alternatively, you can use a combination that together add up to 170g.

Ingredients for Peanut Butter Chocolate Chip Cookies

Directions – How to Make Peanut Butter Chocolate Chip Cookies

In the bowl of a stand beat the butter, brown sugar, salt, vanilla and baking soda on medium-high, for about 2 minutes. Scrape down the sides and bottom of the bowl. Add the egg and beat on medium until light and fluffy, for about 1 minute.

Add the peanut butter and beat on medium until well combined, for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat in the flour, peanuts and chocolate chips on low speed until the dough comes together, for about 30 seconds.

Cover the dough and chill in the fridge for 1 hour or up to 3 days before baking. Preheat the oven to 190°C/375°F. Line 2 large baking sheets with silicone baking mats or parchment paper.

Place the dough balls on the baking sheet, approximately 25-30g per dough ball. Bake for 9-10 minutes, until lightly browned around the edges. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storing and Freezing Instructions

Storage: You can keep these peanut butter chocolate chip cookies covered at room temperature for up to 3 days or in the fridge for up to 1 week.

Freezing Instructions: You can freeze baked cookies for up to 3 months. The dough balls can also be frozen for up to 3 months. To do this, roll the dough into approximately balls of 25-30g each and freeze them in a freezer zipper bag or an airtight container. Frozen cookie dough balls do not need to be thawed, but bake them for an extra minute.

My Summary for Peanut Butter Chocolate Chip Cookies

Difficulty: Simple.
Taste & Texture: The peanut flavor really stands out in these cookies. By including not only peanut butter, but also peanuts, the cookies have a nice crunch. The chocolate chips complement the peanut flavor perfectly. If you’re a peanut fan, you’ll love these cookies.
Time: Making the dough takes about 20 minutes. Then chill the dough in the fridge for at least 1 hour. Baking time per baking sheet is 9-10 minutes, after which you should let the cookies cool completely.

More COOKIE Recipes

• Caramel Shortcake Bites
• Giant Smarties Cookies
• Peanut Butter M&M Cookies
• Raspberry Sugar Cookies
• White Chocolate Pistachio Honey Cookies

Pin Print

Peanut Butter Chocolate Chip Cookies

Rating: 5.0/5

( 1 voted )

Serves: 28 Prep Time: 20 minutes Cooking Time: 9-10 minutes 9-10 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 110g butter, at room temperature
• 215g dark brown sugar
• 1,5g (1/4 tsp) salt
• 5ml (1 tsp) vanilla extract
• 3g (1/2 tsp) baking soda
• 1 (58g) large egg, at room temperature
• 135g peanut butter, creamy or chunky
• 120g all-purpose flour (550)
• 80g peanuts
• 90g milk chocolate chips

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, salt, vanilla and baking soda on medium-high speed, for about 2 minutes. Scrape down the sides and bottom of the bowl and beat again as needed.
2. Add the egg and beat on medium speed until light and fluffy, for about 1 minute.
3. Add the peanut butter and beat on medium speed until well combined, for about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Beat in the flour, peanuts and chocolate chips on low speed until the dough comes together, for about 30 seconds. The dough should be soft and creamy.
5. Cover the dough and chill in the fridge for 1 hour or up to 3 days before baking. If chilling for more than 2 hours, let the dough sit at room temperature for 20-30 minutes before baking.
6. Preheat the oven to 190°C/375°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
7. Use an ice cream scoop to place the dough balls on the prepared baking sheets, approximately 25-30g per dough ball. 
8. Bake the cookies on the middle rack for 9-10 minutes, until lightly browned around the edges. The cookies will appear very soft, but will become chewy and slightly crispy as they cool. 
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.