If you were to ask my closest friends & family members what their favorite dish of mine is, they will all say in unison that it’s peanut butter chocolate chip cookies! Somehow my peanut butter cookies with chocolate chips make the top of my family’s charts (along with my buffalo chicken dip).
You may ask, what could make this recipe better than the recipe we all used from the back of the chocolate chips? You are absolutely right!
It’s the unsuspected ingredient, our favorite peanut butter. Not too much, but just enough to add a little something extra to your normal cookie recipe.
It’s also the perfect pairing with The Guest House sugar cookies that Morgan makes – if you’re baking for a crowd.
Another thing I love to do is prep the dough ahead of time – either while meal prepping or when I am feeling inspired to bake – and freezing the dough for later. That way, when you have a random gathering pop up where you’re needing to bring something for – you’ll be ready just after 10 minutes of baking.
Ingredients
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole eggs
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 12 oz bag milk chocolate chips
Directions
Preheat oven to 350ยบ F.
Use stand mixer (or bowl/hand mixer) to cream together butter, sugar, brown sugar, and peanut butter until it is throughly mixed & fluffy.
Add eggs and vanilla into bowl and beat until the eggs are fully incorporated.
Slowly add in flour, salt, and baking soda, until the flour is just mixed in.
Stir in chocolate chips until spread throughout the dough.
Scoop round balls onto cookie sheet. Slightly flatten the cookie before putting in oven.
Bake for 10 minutes.
Remove and allow to cool on the baking sheet for 2 minutes.
Move cookies to a wire rack to cool completely. If you’re in the market for a new wire cooling rack – this set of stackable ones is super handy.
Serve warm, and with a cold glass of milk. You won’t be disappointed!
The Best Peanut Butter Chocolate Chip Cookies
Tried + true family favorite recipe. It doesn't get better than peanut butter & chocolate in a cookie form!
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 whole eggs
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 12 oz bag milk chocolate chips
Instructions
- Preheat oven to 350º F.
- Use stand mixer (or bowl/hand mixer) to cream together butter, sugar, brown sugar, and peanut butter until it is throughly mixed & fluffy.
- Add eggs and vanilla into bowl and beat until the eggs are fully incorporated.
- Slowly add in flour, salt, and baking soda, until the flour is just mixed in.
- Stir in chocolate chips until spread throughout the dough
- Scoop round balls onto cookie sheet. Slightly flatten the cookie before putting in oven.
- Bake for 10 minutes
- Remove and allow to cool on the baking sheet for 2 minutes.
- Move cookies to a wire rack to cool completely
Notes
If you want to make the dough ahead of time, you can freeze it. I recommend making dough balls and storing in a freezer, or rolling into log form to cut an easy chunk off of as needed for serving.
Best served with a cold glass of milk!
3 thoughts on “The Best Peanut Butter Chocolate Chip Cookies”
Comments are closed.