Peanut Butter Chocolate Chip Cookies
Soft chewy peanut butter cookies with chocolate chunks. How to make the best peanut butter chocolate chip cookies!
Another day, another new cookie to celebrate COOKIE WEEK here on Modern Honey. This signature peanut butter chocolate cookie is for my husband Dean. He’s been obsessed with peanut butter cookies since I have known him and so the pressure is on to create the best peanut butter chocolate chip cookie recipe. They passed the test with flying colors so it was time to share the recipe with you!
A really, really, really good peanut butter cookie has to be soft, in my opinion. Some people may love some hard peanut butter cookies but I am not one of them! I want them to be perfectly soft and chewy. Then you add some chunks of chocolate into the peanut butter cookie and they become that much better. These are the perfect peanut butter chocolate chip cookies!
These Soft Peanut Butter Chocolate Chip Cookies begin with softened butter. It is creamed with a mixture of brown sugar and granulated sugar for at least 5 minutes. The key is to stop the mixer and scrape the sides of the bowl at least 2-3 times. This helps to create a smooth texture and also whip volume into the cookie dough which gives the cookies some loft.
What type of peanut butter to use in the Best Peanut Butter Chocolate Chip Cookies?
This recipe calls for peanut butter that does contain sugar (such as Jif or Skippy’s). This isn’t the time to break out the all-natural peanut butter. You can use CREAMY or CRUNCHY peanut butter, depending on preference. If you want a little crunch and texture in your peanut butter cookies, reach for the crunchy peanut butter.
What type of chocolate to use in Peanut Butter Chocolate Chunk Cookies?
You can reach for your favorite chocolate chips or chocolate bar, cut into chunks. If I am using chocolate chips, I reach for Guittard, Ghirardelli, or even the Costco semisweet chocolate chips. If I am chopping a chocolate bar into chunks, I reach for the Trader Joe’s Pound Plus bars. I love the way they melt so beautifully in the cookies. You can use either milk chocolate, semi-sweet, or dark chocolate, depending on sweetness preference.
How to make the Best Peanut Butter Chocolate Chip Cookies:
- Start by mixing the butter, brown sugar, and sugar for at least 5 minutes with a mixer. Make sure to stop the mixer and scrape the sides of the bowl at least 3 times to ensure adequate creaming of the butter and sugars.
- Add egg, vanilla, and peanut butter, and mix for 1 minute longer.
- Fold in the flour, baking soda, and salt just until combined. Avoid over-mixing as it can create a tough cookie.
- Stir in chocolate chips or chunks.
- Watch the peanut butter chocolate cookies carefully in the oven as to not over-bake them. You want them to be soft when you remove them from the oven and they will setup in time.
CHRISTMAS COOKIES and GOODIES RECIPES:
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Homemade Chocolate Peanut Butter Cups
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Levain Bakery Chocolate Chip Cookies
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Oreo Stuffed Candy Monster Cookies
Rocky Road Cookies
Soft chewy peanut butter cookies with chocolate chunks. How to make the best peanut butter chocolate chip cookies!
- 1/2 cup Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 3/4 cup + 2 Tablespoons Crunchy or Creamy Peanut Butter (with sugar such as Jif or Skippy)
- 1 1/3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips or Chunks (milk chocolate, semi-sweet or dark)
Preheat oven to 350 degrees. In medium mixing bowl, cream together softened butter, brown sugar, and sugar for 5 minutes until light and fluffy. Using a spatula, scrape down the sides of the bowl at least 2-3 times to ensure adequate mixing.
Add vanilla, egg, and peanut butter, and mix for 1 minute longer.
Stir in flour, baking soda, and salt until just mixed. Avoid overmixing. Fold in chocolate chips or chunks.
Scoop onto parchment paper lined baking sheets. I suggest using light-colored baking sheets. Bake for 9-10 minutes. Let cool on baking sheet for 5 minutes before placing on cooling rack.
- I prefer to use Guittard or Ghirardelli chocolate chips
- If you want to use chocolate chunks, I suggest chopping up a high-quality chocolate bar. I use the Trader Joe's Milk Chocolate Pound Plus Bar.
Perfect texture and flavor. Unanimous thumbs up!
These cookies are so very yummy – a real keeper of a recipe. Love the flavor and texture! I followed the recipe as written except I baked about 2 minutes longer, and I also made them small and round using a scoop. I doubled the recipe and got about 70 cookies. Taking 30 to church tomorrow, froze 30 for next week, and left about 10 out for fam to sample tonight. So delicious!!
Hi, my cookies did not flatten and stayed in a ball shape after baking & resting. Any help in what I can do differently next time? In other news, my husband said they tasted like dark chocolate peanut butter cups. Yum!
Why flatten them if they are so delicious!
Love these cookies. The texture is wonderful. These cookies are soft and fluffy. The best peanut butter cookie I have ever had.
Hands down the best cookies I’ve ever had!!! Thank you so much for sharing this divine recipe.