Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are so moist, chocolatey and delicious! Who doesn’t love some peanut butter and chocolate action?

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These peanut butter cookies have pretty much all of my favorite cookie ingredients! I have a deep love for brown butter cookies. Sometimes I just can’t stop making them. Do yourself a favor and whip up a batch for yourself! Let’s take a look!

Try my Peanut Butter Pudding Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

Peanut Butter Chocolate Chip Cookies

Nice and simple ingredient line up. See recipe below on how to prepare brown butter.

How Do You Make Peanut Butter Cookies?

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color. Takes 5-8 minutes generally. Remove from heat and let cool for 15 minutes before using in recipe. You can stick in the freezer for 5 minutes to cool quickly.
  3. Place brown butter and sugar into a stand mixer, beating until combined. Add egg, vanilla and peanut butter until combined. Slowly add flour, salt, baking soda and chocolate chunks mixing on low until combined. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and let cool for 10 minutes before transferring to cooling rack. Serve warm or room temperature.

Peanut Butter Chocolate Chip Cookies

Baking with chocolate chunks is so much fun. I get my bar of chocolate from Trader Joe’s, but use whatever you can find.

Peanut Butter Chocolate Chip Cookies

Brown butter into the stand mixer!

How To Brown Butter

  1. Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes before using in a cookie recipe.

Peanut Butter Chocolate Chip Cookies

Sugar up next.

Peanut Butter Chocolate Chip Cookies

One lovely egg.

Peanut Butter Chocolate Chip Cookies

A nice splash of vanilla.

Peanut Butter Chocolate Chip Cookies

Creamy peanut butter πŸ™‚

Peanut Butter Chocolate Chip Cookies

Dry ingredients!

Peanut Butter Chocolate Chip Cookies

Chocolate chunks please!

Peanut Butter Cookie Dough

Peanut Butter Chocolate Chip Cookies

This  dough!

Peanut Butter Chocolate Chip Cookies

Ready for the oven!

Peanut Butter Chocolate Chip Cookies

 Worth every single calorie in my opinion.

Peanut Butter Chocolate Chip Cookies

Image of Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are so moist, chocolatey and delicious! Who doesn't love some peanut butter and chocolate action?
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings: 18 cookies
Calories: 148kcal
Author: Jenny
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Equipment

  • Oven

Ingredients

  • 1 stick butter unsalted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter I used all natural
  • 1 cup all-purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chunks

Instructions

  • Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  • Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color. Takes 5-8 minutes generally. Remove from heat and let cool for 15 minutes before using in recipe. You can stick in the freezer for 5 minutes to cool quickly.
  • Place brown butter and sugar into a stand mixer, beating until combined. Add egg, vanilla and peanut butter until combined. Slowly add flour, salt, baking soda and chocolate chunks mixing on low until combined. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and let cool for 10 minutes before transferring to cooling rack. Serve warm or room temperature.

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 18IU | Calcium: 11mg | Iron: 1mg
Keywords: homemade peanut butter cookies, how to make peanut butter cookies, peanut butter chocolate chip cookies, peanut butter chocolate chip cookies recipe, peanut butter cookies easy, peanut butter cookies recipe

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peanut butter chocolate chip cookies

 

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58 Responses
  1. Tamara

    Just made a batch of these cookies as the recipe sounded quite simple and pictures looked promising. They are suuuper yummy! Me and my boyfriend devoured half of them in no time! Thank you for the great recipe! πŸ™‚

  2. Holly

    These look great! When you say you used all natural peanut butter is that skippys all natural or Laura scudders peanut butter( the kind that you have to stir because of the oil) thank you!

  3. Ashleigh

    I don’t think I’d ever browned butter on purpose before (only accidentally when just intending to melt butter). I decided to give it a try and enjoyed the caramely flavor, so I knew this would be good. I had almost everything measured out when I realized I didn’t have an egg. I learned from Googling for substitutes that 1/4 mashed banana will do the trick. Heavenly results! A subtle, complimentary banana flavor which does not overpower but goes perfectly with the peanut butter and chocolate (and browned butter!). You must try it!! Thanks for the great recipe! I’ve bookmarked it and will making these again. Next time the banana will be intentional. πŸ™‚

  4. Suzanne

    Your cookies look amazing, so yummy. Would you please answer a question? Apart from the chocolate, are these cookies anything like the peanut butter cookies they sell at Pooh Corner Bakery at Disneyland? The cookie resembled a scoop of ice cream and was moist and incredibly delicious. I recently had one and now I am trying to find a similar recipe and I noticed that you already tackled 2 of the cookies from Pooh Corner. Thanks.

    1. Hi Suzanne,
      No this cookie is not like the peanut butter cookies they sell at Pooh Corner. Next time I’m there I’ll be sure to try that cookie as I haven’t had it yet.

  5. Katie

    I found your blog because it was mentioned on The Pioneer Women – I took one look at this post in the am, thought about the cookies way too much at work and just finished making them now. They turned out deliciously (just like the picture) and I’ll definitely be on the lookout here for more recipe. Great job!

  6. These looked so good that I made them the day you posted the recipe. I think I must have done something wrong. Mine ended up really crumbly and dry. Any thoughts on what I did wrong? They were good, but I’m sure yours were much better. Would like to try them again, but wondering if you have any suggestions.

    THanks!

  7. stacey

    1st, these cookies look DIVINE! 2nd, thank you for the step by step pictures …. always appreciated. 3rd, what kind of cookie scoop do you use?? i am looking for one that does not constantly break!!!!!

  8. Leigh

    They look amazing! I love brown butter but whenever I use it in cookies, they always come out flat. Even after chilling the dough. I’ll see how these turn out…the no brown sugar is intriguing me as we’ll!

  9. Toni

    These cookies look amazing! I’m putting them at the top of my ‘To Bake’ list!
    For the chocolate bar you used, is it milk, semisweet or dark chocolate? I love how nice and thick it is. I’ve never been to a Trader Joe’s but I think I might have to find the nearest one. πŸ™‚

  10. Susan

    I am not a peanut butter fan. What can I substitute for the 1/2 cup peanut butter besides Nutella? Have you ever made this recipe without replacing the peanut butter? Just yummy chocolate chips?

  11. These look so delish… you are so right, your cookies would definitely be the cure..not only for a sweet tooth, but honestly, they look so wonderful, I believe they could be the cure for just about anything!!

    I tend to shy away from chocolate chip type cookies… don’t get me wrong…I don’t shy away from eating them, just baking them!! I cannot bake a cookie, especially a chocolate chip cookie to save my life. If you could only see the look of horror on my family’s faces the moment they realize that mom is trying to bake a chocolate chip cookie “again”… lol…it’s pretty pathetic.

    You’ve inspired me with your wonderful photos (gorgeous KitchenAid.. mine is 15 years old, and so, so very tired. I’m trying to decide which color to go with when I go to buy a new one, and retire my old one to our cabin for easy jobs…)

    Yeah… brace yourselves…mom is going to be baking cookies tonight. Maybe this time will be success!! Wonderful post…wonderful recipe.. πŸ™‚

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