Everybody loves peanut butter chocolate chip cookies, but sometimes they are too crumbly. I’m going to show you how to solve that with just one ingredient! These Peanut Butter Chocolate Chip Cookies don’t require any eggs, or baking soda and powder. They’re super soft and delicious and will never crumble!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
“These cookies are so rich, so sweet, and so irresistible. This dish was adapted from one I loved and discovered on allrecipes.com. This recipe is based on the one there that is referred to as Aunt Cora’s World’s Best Cookies, though I have modified it slightly to suit my preferences and preferred baking methods. Cooking time is calculated every batch, one sheet at a time.”
INGREDIENTS
- 1cup sweet unsalted butter, at room temperature
- 1cup sweet creamy peanut butter (do not use reduced fat versions – I use Jiff or Peter Pan brands)
- 1cup granulated sugar
- 1cup brown sugar or 1 cup light muscovado sugar, packed
- 2large eggs
- 2cups all-purpose flour
- 1teaspoon baking soda
- 2cups semi-sweet chocolate chips
DIRECTIONS
- Set oven to 325 degrees Fahrenheit.
- Prepare at least two baking sheets with parchment paper lined on them.
- When butter is smooth, cream it.
- Beat in the peanut butter, both sugars, and vanilla until thoroughly incorporated.
- Beat thoroughly after adding egg.
- Flour and baking soda should be gradually added and thoroughly mixed.
- Hand-stir the chocolate chunks in.
- Scoop out tiny amounts of dough with a meatball scooper or a spoon, drop onto parchment-lined cookie sheets, and space each cookie 2″ apart.
- Don’t overbake; if you wait until the cookies are golden on top, they will be too hard. Bake the cookies for about 15 minutes, or until they are barely firm around the edges.
- Once the entire batch of dough has been baked, gently remove the parchment paper from the baking sheet, cookies and all, and place a fresh sheet of parchment paper on the baking sheet.
- Remove the cookies from the parchment and allow them cool completely on wire racks while the next batch of cookies bakes in the background.
- You can reuse the old parchment sheet for your subsequent batch if you clean up the crumbs from it.
- These keep for around 3 days when kept in an airtight plastic bag or cookie tray (for crisp cookies) (for softer cookies).
Peanut Butter Chocolate Chip Cookies
The combination of chocolate chip cookies and peanut butter cookies in easy peanut butter chocolate chip cookies is the best of both worlds! Everyone enjoys them because they are chewy and soft.
The BEST Cookies: Peanut Butter Chocolate Chip
“You Can’t Eat Just One” Peanut Butter Chocolate Chip Cookies
Be aware that these cookies are TOXIC. You’ve been made aware.
These aren’t just regular chocolate chip cookies with peanut butter; rather, they are chocolate chip cookies with peanut butter.
Drop the mic with a bang.
These delicious, simple, chewy, gooey peanut butter chocolate chip cookies are wonderful. The best peanut butter chocolate chip cookie recipe is this one.
Now, adding peanut butter to my recipe for chocolate chip cookies isn’t the only option. To ensure that the additional fat and volume the peanut butter gives to the cookies was taken into account, additional structural adjustments had to be made.
Peanut Butter Chocolate Chip Cookies Ingredients
Let’s break down the ingredients:
- Butter – as with my chocolate chip cookie recipe, I start with melted butter. I find that melted butter makes a chocolate chip cookie have so much more depth of flavor, plus it’s easier to mix up because you can do it by hand.
- Granulated sugar and brown sugar – this recipe has both, as all good cookie recipes do. But I increased the amount of brown sugar in this cookie to add more chew and softness. Brown sugar also gives so much more flavor to a cookie than granulated.
- Peanut Butter – to turn a chocolate chip cookie into a peanut butter cookie you have to add peanut butter. I didn’t use as much as my normal peanut butter cookie recipe because I wanted the texture to be more like a chocolate chip cookie than a soft peanut butter cookie. I used 1/2 cup creamy peanut butter – be sure not to use one you have to stir. I use Skippy or Jif Naturals usually (it’s a more natural version of regular peanut butter but is no-stir).
How Do You Make the Perfect Peanut Butter Chocolate Chip Cookies?
- Smoothly combine the butter and peanut butter before adding the cream and sugars and whipping until frothy.
- After combining the vanilla, egg, baking soda, and salt, add the flour. Stir in the chocolate chunks.
- Place cookie balls measuring 2 tablespoons on baking pans, then chill for 30 minutes.
- Use the tines of a fork to press the cookies down (in a criss cross pattern).
- Bake for 8 to 12 minutes at 350°F.
Do you have to chill cookies before baking?
Not always, but you do these. Peanut butter cookies typically don’t require refrigeration. To prevent them from spreading too much, it’s usually a good idea to give these—which start off with melted butter—a brief freeze.
The chilling process guarantees that these cookies will have the gooey, fluffy, soft, and chewy texture that I prefer.
You can bake these cookies without chilling if you prefer thinner cookies.
These need to be flattened with a fork before baking, just like peanut butter cookies, especially if they have been cold. If they’re cold, they won’t spread much at all.
As a side note, I adore using Trader Joe’s chocolate chips. They remain melted!
Melted vs Softened Butter when making Cookies
Although softened butter can be substituted if necessary, this recipe asks for melted butter.
You can make these any way because the dough doesn’t need to be chilled because you used softened butter.
You must press these with the tines of a fork to flatten them, regardless of the type of butter you use.
The ideal basic and simple cookie recipe is peanut butter chocolate chip cookies. Everyone adores this timeless traditional biscuit!
Peanut Butter Chocolate Chip Cookies
YIELD:24LARGE COOKIES
PREP TIME: 10 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 22 MINUTES
Big, thick, chewy, soft, and bursting with peanut butter and chocolate taste are peanut butter chocolate chip cookies. They are ridiculously excellent! No need for a stand mixer
Ingredients
- 2 1/2 cups (318 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter
- 3/4 cup (202 grams) creamy peanut butter (I used Skippy)*
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups (340 grams) semi sweet chocolate chips
Directions
- Set the oven to 350°F. Use parchment paper to line baking sheets.
- Mix the flour, baking soda, baking powder, and salt in a medium bowl.
- Melt the butter in a sizable microwave-safe bowl. The peanut butter and heated butter should be vigorously mixed. Brown sugar and granulated sugar should be thoroughly mixed in. One at a time, add the eggs and yolk, stirring thoroughly after each addition. Add vanilla to the mix. Stir in the flour mixture gradually. Add the chocolate chunks and stir. The dough could be a little sloppy and crumbly. If it’s excessively crumbly, the peanut butter brand is probably to blame. If so, add two teaspoons of milk.
- Optional: Wrap the dough in plastic wrap and chill for at least 24 hours but no more than 72 hours if you have the time. Just until the dough is pliable enough to scoop, let it rest at room temperature.
- Using a spring-loaded scoop, divide the dough into 3-tablespoon-sized balls, and then drop the balls onto the prepared baking sheets. With your hands, slightly flatten the dough into disc shapes. For cookies that are picture-perfect, add a few additional chocolate chips to each disc.
- 12 minutes, or until golden brown, in the oven. Allow to cool for five minutes before transferring to wire racks to finish cooling. For up to three days, cookies can be kept at room temperature in an airtight container.
Recipe Notes
*Measure your flour accurately to avoid making an extremely crumbly batter. For this recipe, only use regular peanut butter with extra oil. A cookie made with entirely “natural” peanut butter will be dry.
The Best Peanut Butter for Baking
Use a common commercial brand of creamy peanut butter for the best results. For this dish, I utilized Skippy. Any “natural” peanut butters with oil separation should be avoided. If you don’t use commercial peanut butter with extra oil, the dough won’t come together well.
Size and Shape
These huge cookies are exactly as I like them! To make these little ones, which are around the size of three tablespoons, I used my favourite OXO large cookie scoop. If you like, you can divide the dough into smaller 2 tablespoon-sized balls and cut the baking time by roughly 2 minutes.
Peanut butter does stop typical spreading when used in cookie recipes. Once the dough has been formed into balls, flatten each one thoroughly using the palm of your hand. As they bake, this will motivate them to spread more. Keep in mind this!
Baking Perfect Cookies
For baking cookies, I ALWAYS use a heavy-duty, unlined half-sheet of aluminum. Never bake cookies in dark-colored pans since they have a tendency to burn or overbrown the bottoms of the cookies. Additionally, I always bake cookies on parchment paper. I find that silicone baking mats only add one more thing to clean and don’t produce as much of a crunchy outside crust.
Chilling the Dough and Making Ahead
The dough should be refrigerated overnight for the best results. Why on earth would I advise you to put off enjoying your cookie?
In fact, marinating meat is extremely comparable to chilling chocolate chip cookie dough since the results are always superior. The flavor gets stronger and the texture gets chewier and thicker. No concerns if you don’t have the time. After making the dough, you can bake it off.
FAQs for Chocolate Chip Peanut Butter Cookies
What are the best chocolate chips to use?
You can use any flavor of chocolate chips, and I recommend Trader Joe’s chocolate chips if you can find them. My other favorites are Guittard and Ghiradelli or Hershey’s.
What is the best peanut butter to use?
Use your favorite peanut butter that is no-stir (not natural peanut butter).
Can I make this recipe ahead of time?
Yes, you can chill the dough for up to 24 hours (just cover it with plastic wrap).
How To Freeze the Dough?
Scoop the cookie dough into balls, then set the balls on a cookie sheet covered with parchment paper. Place the frozen balls in an airtight container or resealable bag and freeze for up to three months. Cover with plastic and freeze until frozen solid.