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?

If you love peanut butter cookies like we do, be sure to try our Peanut Butter Pudding Cookies too!

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!

Why You’ll Love This Recipe

• Great For Any Occasion. These delightful cookies are great for any party or family gathering you have coming up.
• Easy To Make. With my step by step instructions and photos, you’ll have no trouble making these homemade cookies at home.

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What You’ll Need

Here are the ingredients you’ll need to make Peanut Butter Cookies at home.

• Butter– I generally use salted butter for my recipes. Unsalted is fine as well.
• Granulated Sugar– This fine white sugar gives the cookies their sweetness.
• Egg– For consistency, I use large eggs in all of my recipes.
• Vanilla– For best tasting results, use pure vanilla extract for the cookies.
• Creamy Peanut Butter– Use your favorite variety of good quality peanut butter for best tasting results.
• All-Purpose Flour– Flour is the main dry ingredient in this cookie recipe.
• Baking Soda– Baking soda helps the cookies rise while they cook.
• Salt– I generally use kosher salt in my recipes.
• Chocolate Chunks– I like to cut my own chocolate chunks. Check Trader Joe’s for an amazing quality milk chocolate bar.

How Do You Make Peanut Butter Cookies?

Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

Brown Butter. 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.

Cream Butter and Sugars. Place brown butter and sugar into a stand mixer, beating until combined.

Egg, Vanilla and Peanut Butter. Add egg, vanilla and peanut butter until combined.

Dry Ingredients Plus Chocolate. Slowly add flour, salt and baking soda.

Chocolate. Add chocolate chunks mixing on low until combined. I get my bar of chocolate from Trader Joe’s, but use whatever you can find.

Peanut Butter Cookie Dough

Cookie Dough. Stir mixture until dough forms.

Scoop Dough Onto Baking Sheet. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart.

Bake. 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.

Recipe Tips For Success

• Quality Ingredients. For best tasting results, use high quality ingredients for the recipe.
• Don’t Over Mix Dough. For tender cookies, don’t over mix the dough. Just mix until dough is formed.
• Let Cookies Cool Completely. After baking, let cookies cool completely on baking sheet.

How To Serve

Serve cookies at your next gathering where dessert is needed. Serve room temperature or warmed topped with ice cream

How To Store Leftovers

Store leftover cookies in an airtight container or ziplock bag for up to 3 days.

You Might Also Like

• The Best Brown Butter Cookies
• Malted Oreo Chocolate Chip Cookies
• Churro White 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 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 18 cookies

Calories: 148kcal

Author: Jenny

Cost: $30

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Equipment

• Oven
• parchment paper
• baking sheet
• Large Mixing Bowl or Stand Mixer
• measuring cups
• measuring spoons
• mixing spoons

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

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