Peanut Butter Chocolate Chip Cookies are a delightful treat that combines the rich flavor of peanut butter with the sweetness of chocolate chips. They are perfect for satisfying your sweet tooth or sharing with friends and family. These cookies are easy to make and are sure to bring joy to anyone who tries them. Plus, the combination of peanut butter and chocolate is a classic that never goes out of style.
How to Make Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 1/4 cups Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 cup Peanut butter, creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 3/4 cups Mini chocolate chips
Directions
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until it becomes light and fluffy.
- Add in the peanut butter and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on high speed for 2 more minutes, then scrape the bowl.
- Slowly add the dry ingredients and mix again until combined.
- Stir in the mini chocolate chips.
- Cover the dough and chill for 2 hours.
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- Use a large 3oz cookie scoop to place 6 dough balls per cookie sheet.
- Bake for 13-16 minutes until the edges are lightly golden brown.
- Let the cookies sit on the cookie sheet for 4 minutes. While they are warm, top with extra mini chocolate chips, then transfer to a cooling rack.
How to Serve Peanut Butter Chocolate Chip Cookies
These cookies are best served warm, right from the oven! Pair them with a glass of cold milk for a classic combination. You can also enjoy them with a scoop of vanilla ice cream for a special dessert treat.
How to Store Peanut Butter Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them. Just place them in a freezer-safe container with parchment paper in between layers. They can last up to three months in the freezer.
Tips to Make Peanut Butter Chocolate Chip Cookies
- Measure flour accurately: Too much flour can make the cookies dry. Use the spoon-and-level method for precision.
- Don’t skip chilling the dough: This step helps the cookies maintain their shape while baking.
- Use fresh ingredients: Fresh baking soda and quality peanut butter will enhance the flavor of your cookies.
Variation
You can add nuts, such as chopped peanuts or walnuts, for an extra crunch. If you prefer dark chocolate, feel free to swap mini chocolate chips with dark chocolate chips.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, crunchy peanut butter will add texture to the cookies, making them even more delightful!
Q: What can I substitute for eggs?
A: You can use flaxseed meal. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes, then add it to the mixture.
Q: How can I make my cookies chewier?
A: Try adding an extra egg yolk to the dough or slightly reduce the baking time for a softer, chewier texture.
Peanut Butter Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour Sifted
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, room temperature
- 1 1/4 cups Brown sugar, packed Light or dark
- 1/4 cup White granulated sugar
- 1 cup Peanut butter, creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
Add-ins
- 1 3/4 cups Mini chocolate chips
Instructions
Preparation
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until it becomes light and fluffy.
- Add in the peanut butter and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on high speed for 2 more minutes, then scrape the bowl.
- Slowly add the dry ingredients and mix again until combined.
- Stir in the mini chocolate chips.
- Cover the dough and chill for 2 hours.
Baking
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- Use a large 3oz cookie scoop to place 6 dough balls per cookie sheet.
- Bake for 13-16 minutes until the edges are lightly golden brown.
- Let the cookies sit on the cookie sheet for 4 minutes. While they are warm, top with extra mini chocolate chips, then transfer to a cooling rack.
