Peanut butter and chocolate come together in this recipe for soft and chewy Chocolate Chip Peanut Butter Cookies. These cookies will satisfy any craving for that combination of peanut butter and chocolate.
The combination of peanut butter and chocolate is a salty-sweet flavour that is loved by many. And these cookies are no exception, making them one of our most requested cookies.
Disclaimer: As an Amazon Associate, we earn from qualifying purchases at no additional cost to consumers. Some of the links in this post are affiliate links. If you click these links and make a purchase, we may earn a commission. Keep in mind that we link these products because of their quality, not because of the commission we may receive from purchases.
Ingredients For This Recipe
Making this cookie recipe is easy with these ingredients:
- Brown sugar. We use yellow/golden brown sugar.
- Peanut butter. We like to use smooth, but crunchy will also work.
- Butter. We use salted butter.
- Egg.
- Milk.
- Vanilla extract.
- All-purpose flour.
- Baking soda.
- Sea salt.
- Chocolate chips.
Get everything you need to make this recipe by ordering online with Walmart Delivery Pass for delivery or pickup.
What Is The Best Peanut Butter To Use For Cookies?
In our opinion, we prefer smooth peanut butter that is made with nothing but peanuts, like Kraft Only Peanuts All Natural Peanut Butter. In Canada, you can also get PC Blue Menu Peanut Butter, which is also made with only peanuts.
Crunchy peanut butter can also be used in this recipe. It will give the cookies a little crunch.
Add-ins and Substitutions
We use semi-sweet chocolate chips for these cookies, but dark chocolate chips or chunks make a great substitution.
Chopped peanuts can be added or sprinkled on top to add crunch to the cookies.
Almond butter can be used instead of peanut butter.
Tips For Making Peanut Butter Cookies
When baking these cookies, it is important not to overbake them. The baking time is only 7-8 minutes. Any longer and the cookies will become hard once cooled.
The cookies will continue to bake after they are removed from the oven. Leaving the cookies on the pan for 2 minutes before transferring to a cooling rack allows the cookies to finish baking without hardening.
For equally sized cookies, we use a cookie scoop. To get 36 cookies from this recipe, use a small scoop. The medium scoop will yield approximately 24 cookies, and the large will give you about a dozen cookies. The cooking time in the recipe card is based on using the small scoop. Baking times will vary when using larger scoops.
Storing Peanut Butter Cookies
To keep these cookies fresh, store them in an air-tight container. They will stay fresh for up to three days.
Freeze cookies for up to three months and thaw at room temperature when ready to serve.
Have you tried these peanut butter cookies? Let us know what you think by leaving us a comment below.
Chocolate Chip Peanut Butter Cookies
Ingredients
- 1¼ cups brown sugar
- ¾ cups peanut butter
- ½ cup butter, softened
- 1 egg
- 2 Tbsp milk
- 1 Tbsp vanilla extract
- 1â…” cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350℉ and line cookie sheets with parchment paper or silicone mat.
- In the bowl of a stand mixer, cream brown sugar with peanut butter and butter until smooth and creamy, about 3-4 minutes.
- Add egg, milk, and vanilla, continuing to mix until blended and smooth.
- Add flour, baking soda, and sea salt to the mixture and stir to combine.
- Fold in chocolate chips.
- Drop dough, using about 1½-2 tablespoons of dough onto prepared pans, spacing about 2 inches apart.
- Lightly press down on cookie dough with a fork making cross hatches on the tops of cookies. Cookies should be about a ¼ inch thick.
- Bake in preheated oven for 6-8 minutes. Cookies should just be turning golden.
- Allow to cool on the pan for 2 minutes before transferring the cookies to a wire rack to cool.
