If I had a plate of every cookie in the world and I could only choose one, this might be my favorite. It’s a peanut butter chocolate chip cookie that is buttery and brown sugary sweet, thick enough to satisfy, with just the right amount of chewiness. I shared this recipe a reaaaaallly long time ago and thought that now would be the perfect time to bring it back to the top of the docket – just in time to include in your holiday baking!
Do you love peanut butter chocolate chip cookies? I really do. But especially this recipe. I used natural peanut butter this time around (we like Adam’s chunky) and they turned out just as good (if not better!) as always. The chunky peanut butter leaves a little extra crunch and texture in the cookie – I like STUFF in my cookies, so these were perfect.
Serving size is about 5 cookies. And I recommend two servings per day. Good luck resisting.
These cookies are so soft and chewy, but they’re not quite the same after a day or two. So make them the same day you plan to eat/serve them! They’re still good if kept in an airtight container for a couple days or even if you freeze them, BUT they’re never as good as that first day fresh out of the oven!
Peanut Butter Chocolate Chip Cookies
- 1/2 cup salted butter softened
- 1/2 cup peanut butter Adam's All-Natural crunchy peanut butter used here
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips
- Cream together the softened butter and peanut butter until fluffy and light.
- Add sugars, egg, and vanilla. Beat well.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
- Fold chocolate chips into dough.
- Spoon dough onto ungreased baking sheet.
- Bake at 350 degrees for 8-9 minutes - just until the edges begin to brown slightly.
- Cool; serve immediately.