Peanut Butter Chocolate Chip Cookies Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Chocolate Chip Cookies Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, a warm, gooey cookie is the ultimate comfort food. And honestly, is there anything better than the classic combo of peanut butter and chocolate? I’m so excited to share my go-to recipe for Peanut Butter Chocolate Chip Cookies – they’re seriously addictive, surprisingly easy to make, and always a crowd-pleaser. I first made these when my niece came to visit, and they disappeared fast! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any peanut butter cookies. They strike that perfect balance – chewy edges, a soft center, and a burst of chocolate in every bite. Plus, they come together quickly, making them ideal for a last-minute treat or a fun baking session with the family. They’re also super customizable, so you can really make them your own!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 1/2 cup (113g) Unsalted butter, softened
• 3/4 cup (150g) Sugar
• 1/3 cup (80g) Creamy Peanut Butter
• 1 Egg
• 1/2 tsp (2.5ml) Vanilla extract
• 1 1/4 cups (156g) Plain flour
• 1/2 tsp (2.5ml) Baking soda
• 1/4 tsp (1.25ml) Salt
• 1 cup (170g) Milk Chocolate Chips
• 1 cup (170g) Peanut Butter Chips

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Creamy Peanut Butter: This is key. We want that smooth, melt-in-your-mouth texture. I prefer using a natural peanut butter, but any creamy variety will work.
• Chocolate Chips: I love the sweetness of milk chocolate chips in these, but feel free to experiment! Dark chocolate, semi-sweet, or even white chocolate chips would be amazing.
• Butter Temperature: Make sure your butter is properly softened – not melted, but easily pliable. You should be able to press your finger into it without much resistance. This helps everything blend together beautifully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, cream together the softened butter, sugar, and peanut butter until light and fluffy. This usually takes a couple of minutes with an electric mixer.
3. Add the egg and vanilla extract, and mix until everything is well combined. Don’t overmix at this stage!
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that can lead to tough cookies.
6. Now for the fun part! Fold in the milk chocolate chips and peanut butter chips until they’re evenly distributed throughout the dough.
7. Drop rounded teaspoons of dough onto the prepared baking sheet, leaving about 2 inches (5cm) between each cookie.
8. Bake for 12-14 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheet for about a minute before transferring them to a wire rack to cool completely. This helps them firm up a bit.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Chill the dough: If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
• Use a cookie scoop: This ensures all your cookies are the same size, so they bake evenly.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the plain flour for a gluten-free all-purpose flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Reduced Sugar Option: Reduce the sugar to 1/2 cup (100g). The cookies will be less sweet, but still delicious! My friend, who’s watching her sugar intake, loves this version.
• Nut-Free Adaptation: Use sunflower seed butter (sunbutter) instead of peanut butter.
• Spice Level: Add 1/2 teaspoon of cinnamon to the dry ingredients for a warm, cozy flavor. My grandma always added a touch of cinnamon to her cookies!

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. They’re also great for parties, potlucks, or just a little afternoon treat.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. To keep them extra soft, you can add a slice of bread to the container!

FAQs

• Is it better to use salted or unsalted butter? I prefer unsalted butter because it gives you more control over the saltiness of the cookies. But if you only have salted butter, just reduce the amount of salt in the recipe to 1/8 tsp.
• Can I substitute almond flour for plain flour? You can, but the texture will be slightly different. Almond flour tends to make cookies more crumbly.
• How do I prevent the cookies from spreading too thin? Chilling the dough and using the correct amount of flour can help. Also, make sure your oven temperature is accurate.
• What’s the best way to store these cookies to keep them soft? An airtight container is key! Adding a slice of bread helps maintain moisture.
• Can I add other mix-ins like pretzels or nuts? Absolutely! Crushed pretzels, chopped walnuts, or pecans would all be delicious additions.

Enjoy baking (and eating!) these Peanut Butter Chocolate Chip Cookies. Let me know in the comments how they turn out for you!