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
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.
Nice and simple ingredient line up. See recipe below on how to prepare brown butter.
How Do You Make Peanut Butter Cookies?
- Preheat oven to 350 degrees F. 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.
Baking with chocolate chunks is so much fun. I get my bar of chocolate from Trader Joe’s, but use whatever you can find.
Brown butter into the stand mixer!
How To Brown Butter
-
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.
Sugar up next.
One lovely egg.
A nice splash of vanilla.
Creamy peanut butter 🙂
Dry ingredients!
Chocolate chunks please!
Peanut Butter Cookie Dough
This dough!
Ready for the oven!
Worth every single calorie in my opinion.
Peanut Butter Chocolate Chip Cookies
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
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
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! 🙂
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!
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. 🙂
Awesome!!! I’ll totally try that mashed banana trick sometime!
Hi,
Just popping in to let you know I have included your yummy recipe post in my peanut butter round up!
Cathy
http://wp.me/p466oG-HM
Yummm! Cant wait to try these! Question for you how many cups is one stick of butter??
One stick of butter is 1/2 cup.
This looks delicious! Lately I’ve seen a few cookie recipes that call for brown butter, I guess it’s time to try it for myself 🙂
I also featured this on my blog today – would love for you to stop by! http://alittle-aboutalot.blogspot.com/2014/03/pintastic-friday-5-cookies.htm
Holy Coooooow! These are cookie perfection!
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.
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.
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!
So glad to hear it Katie! Great to have you at Picky Palate 🙂
I found you on Pioneer Woman/A Farmgirl Dabbles. Like your blog.
Welcome Sharon!
These look absolutely luscious. I can’t wait to try them! Peanut butter, brown butter, and chocolate. Three of the most excellent flavors. And they’re so fat. I’m just getting too excited.
Ohhh, these cookies are mouthwatering! Traying them ASAP!