Posted Dec 29, 2023 The peanut butter & chocolate is my all-time favorite flavor combination, so naturally I had to take my recipe for the best peanut butter cookies and add chocolate, resulting in these peanut butter chocolate chip cookies! These peanut butter chocolate chip cookies are easy to make with simple ingredients. They have the perfect texture, a rich peanut butter flavor and plenty of chocolate chips!
Peanut Butter Chocolate Chip Cookies: Ingredients & Substitutions
Salted Butter. Unsalted butter or ghee are good substitutes. Peanut Butter. I recommend using peanut butter that is solid at room temperature You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt in the recipe by ¼ tsp. Whole Milk. you can substitute 2% milk, heavy cream, or half-and-half. Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar. Granulated Sugar. White sugar or organic cane sugar are both great options. Cinnamon. I think the touch of cinnamon is the chef’s kiss in this recipe, however you can omit it if you prefer. Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
How to Make Peanut Butter Chocolate Chip Cookies
This is a simple cookie recipe that’s easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Begin by creaming the butter and peanut butter together in a large bowl with a handheld mixer, or in the bowl of a standing mixer fitted with the paddle attachment.
Then, add the sugars and beat until combined.
Next, add the eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light and the sugar is dissolved.
Then, add the dry ingredients to the wet peanut butter mixture and mix on low speed until combined.
Stir in the chocolate chips until evenly distributed throughout the dough.
Chill the dough in an airtight container in the refrigerator for at least 1 hour, or up to overnight.
After the dough is chilled, preheat the oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
Then, use a cookie scoop to measure 1 ½ to 2 Tablespoon portions of dough and roll them into balls. Repeat until all the dough has been used.
Place 12 cookies on each large baking sheet.
Then use a fork to gently press a crisscross pattern into the top of each cookie.
Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely starting to turn brown, puffed and just start to crackle.
Then, let the peanut butter chocolate chip cookies sit on the baking pan for 5 minutes before removing to cooling rack.
If using a convection oven, decrease the baking temperature by 25 degrees F.
Cool completely on a wire rack before serving or storing.
Store
Store peanut butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.
To freeze
Freeze baked cookies for up to 1 month in an airtight container in the freezer. Freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month. To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
