Name: Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 stick (1/2 cup butter, softened); 1/2 c. brown sugar; 1/2 c. granulated sugar; 1 egg; 1 teaspoon vanilla; 1 Tablespoon honey (optional); 1/2 c. creamy peanut butter; 1 3/4 c. all purpose flour; 1/2 teaspoon baking soda; 1 c. chocolate chips

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These whimsical Peanut Butter Chocolate Chip cookies are packed with creamy peanut butter and studded with rich chocolate chips. They are perfect for satisfying your sweet tooth or sharing with family and friends.

I am not a huge fan of peanut butter so you know if I’m sharing a recipe with peanut butter I either made it for my husband or to share with others. Peanut butter is such a popular flavor but it just isn’t one that I tend to enjoy.

I do have quite a few peanut butter recipes on my site though. These Peanut Butter Cup Blondies are always a huge hit and my No Bake Peanut Butter Pie is popular in the warmer months.

We also have these Chocolate Cupcakes with Peanut Butter Frosting for the chocolate peanut butter lovers. My Peanut Butter Truffles are great to gift at the holidays. Then these Chewy Peanut Butter Oatmeal Cookies are great for any occasion.

Our friend’s birthday was this weekend and he has a major sweet tooth. He loves many of my desserts so I wanted to make him something special for his birthday.

I had found a recipe for malted chocolate chips cookies that I couldn’t wait to make for him. I mixed up the batter and baked them. They came out as puffy, doughy balls. They were NOT very good.

So I went back to my recipe box to look for another cookie I could make. My husband told me that with our friend simpler is better. I took that to heart and decided to make a chocolate chip cookie with peanut butter.

Ingredients:

butter (I prefer salted butter in cookies but you can use unsalted if you prefer)
creamy peanut butter (do not use chunky as it doesn’t work well in cookies)
brown sugar (this adds a rich, caramel flavor)
granulated sugar (added for sweetness)
honey (this is optional but I find honey pairs so well with peanut butter)
egg
vanilla extract
all purpose flour
baking soda (this is the leavening agent in the cookies)
salt (if you do not use salted butter)
chocolate chips (use your favorite type)

This recipe is fairly simply to make. I preheated the oven to 375 degrees. Then I mixed together the butter, brown sugar, and granulated sugar. Next mix in the peanut butter. Add in the egg, vanilla, and honey and mix well.

What type of peanut butter should I use?

Creamy peanut butter is preferred in cookie recipes because it adds all the peanut butter flavor without changing the texture of the cookies. You can use crunchy peanut butter but it tends to make the cookies crumbly and drier. I would stay away from natural peanut butter because it’s often oily and leaves the cookies greasy.

In another bowl I combined the flour, baking soda, and the salt. I added the dry ingredients to the wet ingredients and mix well to combine. Stir in the chocolate chips.

What type of chocolate chips should I use?

You can use your favorite type of chocolate chips. I tend to go with semi-sweet because they aren’t overly sweet. If you like dark chocolate chips they pair nicely with the peanut butter. You can also use milk chocolate or bittersweet. If you want to get creative add in butterscotch or peanut butter chips.

After the cookie dough is ready use a cookie scoop to make even sized scoops of dough on your cookie sheet. Then bake for 12-15 minutes depending on whether you want a soft cookie or a chewy cookie.

The cookies looked really good. They puffed up a bit and didn’t spread out flat. They looked just how I wanted.

Since I’m not a fan, I have to rely on my husbands taste buds to taste any peanut butter dessert. As soon as they came out of the oven he was super excited since I rarely make anything with peanut butter.

Can you freeze Peanut Butter Chocolate Chip cookies?

Yes! You can make the cookie dough, scoop it onto the cookie sheet, and freeze the dough for 30 minutes. Remove the cookie dough balls and place in a freezer bag. Freeze up to 6 months. When ready to bake remove dough balls from the freezer and thaw for several hours on the counter or in the refrigerator over night then bake according to the directions. If you want to bake from frozen add 2-4 minutes to your baking time.

I went with my basic chocolate chip cookie recipe and added peanut butter to it because I was hoping it would have the tasty base that we love in our house. The resulting cookies looked soft and chewy when I broke them apart.

I had to wait a few hours for my husband to get home to taste it and give me his official vote on the cookie. His exact words were “Now THAT’s a cookie!” I’ll take that as a big yes on this cookie!

It’s firm out on the outside but soft and chewy on the inside. He said that the peanut butter flavor is definitely there but it’s not overpowering and it works well with the chocolate chips. These are great as a holiday cookie or an everyday cookie.

If you’ve tried my Peanut Butter Chocolate Chip Cookies or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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