Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Treat yourself with these sweet and salty, chocolatey, nutty Peanut Butter Chocolate Chip Cookies.
What makes this Recipe special?
These cookies are a variation of the Pastry Queen’s PB & J Cookies. I LOVE *The Pastry Queen cookbook, and have yet to make something I didn’t love from it. I had every intention of sticking to her recipe with these cookies, until I really wanted some chocolate. Lo and behold, these peanut butter chocolate chip cookies were born.
Ingredients & Supplies
To make these Peanut Butter Chocolate Chip Cookies you’ll need the following ingredients:
- Butter
- Creamy peanut butter
- Granulated sugar
- Dark brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Roasted, salted peanuts
- Semi-sweet chocolate chips
To make these cookies you’ll need the following supplies:
(The following are links to some of my favorites of the needed supplies. As an Amazon Associate I earn commission from qualifying purchases.)
Ingredient tips
- Butter: The temperature of your butter for cookies is very important! Make sure the butter is truly “softened” (not soft on the outside and cold on the inside, and not melted). You need it firm enough and yet soft enough to be able to whip until fluffy.
- Peanuts: These cookies call for actual peanuts, whereas a lot of similar recipes just call for peanut butter. The chopped peanuts make this cookie extra nutty and SO GOOD. I prefer roasted and salted peanuts. I like how the saltiness cuts the sweet chocolate.
- Chocolate: I used semi-sweet chocolate chips because that is what I keep on hand. You could use dark chocolate chips, milk chocolate chips, or a dark chocolate bar cut up into chunks. All of these would be delicious.
- Size matters: Like the Pastry Queen teaches (and my Aunt Cindy on her blog “Can I get that recipe?”), the bigger the cookie, the better. If I had an ice cream scoop, I would’ve used it for these. Instead I just used 2 scoops of a normal cookie scoop to make the oversized cookies.
Peanut Butter Chocolate Chip Cookies: Let’s get to it!
Preheat oven to 375°F. Line cookie sheet with parchment paper or spray generously with cooking spray. Whip the softened butter and peanut butter in a stand mixer until light a fluffy. This will take about 1-2 minutes of mixing on medium speed.
Add white sugar and brown sugar. Mix well until fully combined. Scrape down sides before the next step.
Add eggs and vanilla and mix until combined and smooth.
Mix in flour, baking soda, and salt by hand with a spatula to ensure you don’t over-mix at this stage.
Add in the good stuff! Roughly chop the peanuts. Add the chopped peanuts and chocolate chips. Stir until incorporated.
Again, use an ice cream scooper if you have one, or you can just use two scoops of a normal cookie scoop like I do.
Bake for 14-16 minutes, until the edges are slightly browned.
Allow cookies to cool on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Best eaten the same day. Store in airtight container for up to 3 days.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tsp salt
- 1/2 cup roasted, salted peanuts roughly chopped
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. Line baking sheet with parchment paper or grease heavily with cooking spray.
- Beat the softened butter and peanut butter in a stand mixer fitted with the paddle attachment until light and fluffy (about 1-2 minutes on medium speed).
- Add granulated sugar and brown sugar until well incorporated.
- Add the eggs and vanilla and beat until smooth.
- Stir in the flour, baking soda, and salt by hand using a spatula to ensure you do not over-mix at this stage.
- Roughly chop the peanuts. Stir in the peanuts and chocolate chips until incorporated.
- Scoop out large balls of dough (2 scoop-fulls with a normal cookie scoop, 1 scoop if using an ice cream scoop) and place them about 2 inches apart on the prepared cookie sheet.
- Bake for 14-16 minutes until edges are slightly browned. Allow cookies to cool on the cookie sheet for about 10 minutes before transferring to a cooling rack.
Video
*As an Amazon Associate I earn commission from qualifying purchases.