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.
Do you love a chewy peanut butter chocolate chip cookie? 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.
Cookie Ingredients:
- 1/2 cup butter, salted
- 1/2 cup peanut butter, all natural is best
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
How to Make Peanut Butter Chocolate Chip Cookies
Step 1: Cream together butter, peanut butter, and sugar.
Step 2: Beat in egg and vanilla extract.
Step 3: Sift together flour, baking soda, baking powder, and salt.
Step 4: Add flour mixture into butter mixture until combined.
Step 5: Fold in chocolate chips.
Step 6: Scoop dough into small balls and place on cookie sheet. Bake at 350 degrees for about 8-10 minutes. Remove from oven as soon as edges have a hint of brown.
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!
Yes, these cookies have about twice as much sugar (both granulated and brown) as most peanut butter chocolate chip cookie recipes. This is not an error. This is what makes them magical – chewy and sweet – just as we like them.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Nutrition
(aff link). Okay! So, you divide your mix evenly between the pans and bake them up – about 15-18 minutes. Once the cakes are cooled down. use a large bread knife to slice the tops off straight across – this will give you nice flat layers to work with and ensure that they’re all sliced off evenly. As you stack the layers, use a consistent measuring cup to add the frosting between the layers – I used 1/2 c. between each layer and smoothed it to the edges before pressing the next cake layer on. Do not add frosting to the very top layer (unless you want to fully frost the whole cake, of course).
