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These Peanut Butter Chocolate Chip Cookies are absolutely the best. They have a soft and tender center with slightly crispy edges. Gooey pockets of dark chocolate beautifully compliment the savoury flavour of peanut butter. Give yourself a treat by making this irresistible cookie.
If you are a regular here, you’ll know my unlimited love for cookies especially fudgy and chewy cookies. I’ve shared many fudgy cookie recipes like Double Chocolate Cookies, Banana Oats Cookies, or Brownie Cookies. Now I am going to add one more to the list.
The OG combination of peanut butter and chocolate is what makes these cookies so irresistible. The sweetness from cookie dough and chocolate is so perfectly balanced by the salty peanut butter. One of the reasons why you won’t even feel a sugar rush even after consuming many cookies. Believe me, I have completely munched on a batch full of these cookies by myself.
These cookies are super simple to make with pantry staples. Just mix everything and voila! The cookies are ready. I can guarantee you that you won’t stop at one. So let’s not wait further grab the ingredients and let’s start!
Ingredients required
(For the detailed ingredient list, find the recipe card below)
Peanut butter- you can use both crunchy or smooth peanut butter. But do not use homemade or all-natural peanut butter. As it can affect the structure and texture of cookies.
Butter- Room temperature and unsalted
Sugar – In this recipe, I’ve used both brown sugar and granulated white sugar. Granulated sugar is for structure whereas brown sugar is for softness, chewiness, and flavour.
Egg –
Vanilla Extract
All-purpose flour
Salt
Baking soda
Dark chocolate (chopped/chips)- You can use milk or white chocolate chips. I’ve used roughly chopped dark chocolate because when melted they create this pocket of gooey chocolate.
How to make peanut butter chocolate chip cookies?
(For the detailed instruction list, find the recipe card below)
Wet ingredients- In a large bowl add all the wet ingredients into a large bowl and mix on medium speed till creamy and fluffy.
Dry ingredients- Sift in dry ingredients and mix on low speed till just combined. Add chopped chocolate and mix with a spatula.
Chill(optional)- Cover the bowl and chill in the refrigerator.
Shape and bake- Scoop the dough and shape it into a ball. Place on a parchment/butter paper lined baking tray. Place chocolate chips on top and bake till slightly golden on the edges. Let the cookies cool down on the pan itself.
Tips for happy baking
- Use a scale to measure flour. If not using a scale, do not directly scoop from the container rather use a spoon to fill the measurement cup.
- If not using an electric mixer, start with creaming butter and sugar with a whisk. Add all wet ingredients one by one to ensure proper mixing. Add dry ingredients in batches for ease of mixing.
- Butter and eggs should be at room temperature to ensure proper mixing.
- How to know if the cookies are done baking? They will lose their glossy appearance and appear more matte.
How to store the Peanut Butter Chocolate Chip Cookies?
Let them cool completely before storing them. Store them in an airtight container and place them in a cool and dry place at room temperature for 3-4 days. Or you can freeze them for 3 months. Refrigerating them can cause a change in texture.
Can the cookie dough be frozen?
Yes. Shape them into balls and place them on a parchment/butter paper-lined cookie tray. Freeze for 1-2 hours. Transfer them into a freezer-friendly airtight container and freeze for 1-2 months. No need to defrost it before baking, just give a couple of extra minutes while baking.
Is it necessary to chill the cookie dough?
It is not necessary. Chilling the dough resists spreading while baking thus creating soft and fudgy cookies. And if you prefer crunchy and crispy cookies you can directly bake without the chilling time.
Tools and ingredients used (affiliate links)
Mixing bowl | Electric Mixer| Vanilla Extract| Dark Chocolate Chips
If you liked this recipe, try these!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 128 g Peanut butter ½ cup
- 120 g Butter (room temperature, unsalted) ½ cup
- 110 g Brown sugar 3/8 cup
- 50 g Sugar(granulated) ¼ cup
- 1 Eggs (room temperature) medium size
- 2 tsp Vanilla Extract
- 155 g All-purpose flour 1½ cups
- ½ tsp Salt
- ½ tsp Baking soda
- 160 g Dark chocolate (chopped/chips) ¾ cup
- Chocolate chips to decorate
Instructions
- In a large bowl, add peanut butter, butter, brown sugar, white sugar, egg, and vanilla extract. Beat on medium speed till creamy and fluffy.
- Sift in dry ingredients. Beat with an electric mixer or stand mixer on low speed till just mixed (Some white streaks of flour should be visible).
- Add dark chocolate chips/chopped and mix with a spatula till properly combined. Cover the bowl and chill for at least 30 minutes and at max 24 hours.
- Preheat the oven to 180℃/350℉. Line a cookie sheet with butter/parchment paper.
- Scoop around 2 tbsp/ 50 grams of cookie dough. Give it a round shape and place it in the tray around 2 inches apart from each other. Place some dark chocolate chips on top (optional).
- Bake for 10-12 minutes for soft and fudgy cookies or 15 minutes for crispy cookies.
- Let them cool down in the pan itself before storing or serving.
Notes
- Use a scale to measure flour. If not using a scale, do not directly scoop from the container rather use a spoon to fill the measurement cup.
- If not using an electric mixer, start with creaming butter and sugar with a whisk. Add all wet ingredients one by one to ensure proper mixing. Add dry ingredients in batches for ease of mixing.
- Butter and eggs should be at room temperature to ensure proper mixing.
- When cookies are done baking they would lose their gloss and appear more matte.