- 1/2 Cup butter, softened
- 1/2 Cup peanut butter
- 1/2 Cup sugar
- 1/4 Cup brown sugar, plus 2 tablespoons
- 1 large egg
- 1/2 Teaspoon vanilla extract
- 1 1/2 Cup all-purpose unbleached flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Cup roasted, unsalted peanuts, coarsely chopped
- 1 Cup bittersweet chocolate chips
- Fleur de sel, to taste
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg, and vanilla extract. Whisk together the flour, baking soda, and baking powder and add to peanut butter mixture, stirring to combine well. Stir in chopped peanuts and chocolate chips.
Drop generous spoonfuls of dough onto an ungreased cookie sheet. Press each mound of dough with a fork to flatten slightly.
Bake until bottom of cookies are golden brown, about 10 minutes. Remove from oven and sprinkle immediately with fleur de sel to taste. Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.
Calories Per Serving349
Folate equivalent (total)74µg18%
Bakery-Style Peanut Butter Chocolate Chip Cookies
These Bakery-Style Chocolate Chip Cookies are super thick, rich in peanut butter flavor, and loaded with gooey chocolate chips! Press extra chocolate chips on top and sprinkle with sea salt for an impressive presentation! A great recipe for anyone who loves the combination of chocolate and peanut butter!
Thick & Chewy Peanut Butter Chocolate Chip Cookies
You’d probably never expect that my first recipe post after this quiet absence, would be on something as simple as these thick, chewy peanut butter chocolate chip cookies.
It’s just that I had only begun to realise, over the course of this summer, how crazy my family was over cookies. I hate to admit it, but if anyone’s noticed, I am sorely lacking in cookie recipes on my blog.
It’s not for a lack of love for cookies, believe me, because I am equally smitten as everyone else in my family.
I first discovered real cookie love when I sunk my teeth into a CLASSIC CHOCOLATE CHUNK® cookie made by Cookies by George.
George’s cookies are the ultimate standard that I’ve always aspired to recreate at home! It’s too bad we don’t have a Cookies by George in Singapore, that would be a dream come true for me!
I’ve obviously got room to go towards creating my ultimate George’s cookie twin. But here’s a start, I hope, with what I can only describe as lip smacking, finger licking, super good, thick and chewy peanut butter chocolate chip cookies.
So, I just have to ask, my dear readers, what are cookies to you? Oh, do tell… I’d love to hear your stories!
For me, cookies are the snappiest treats I bake when I need something homemade that’s quick and easy to gift someone. Cookies are my pick-me-ups when I’m running on empty.
Cookies save me when I badly need a sugar whoosh to get me through the rest of my day. And cookies are the first things I pack when I’m about to go on walks and hikes.
Yup, cookies and me, we always go places together. We’re THIS (fingers crossed) tight.
I think everyone should have their go-to recipe for their favourite cookie, don’t you agree? Even if you’re not a cookie lover, you just never know when you’ll need to pull out a great recipe at a moment’s notice.
I’m so happy that I found an amazing one for these peanut butter chocolate chip cookies by The Kitchen Magpie. I promise you won’t be disappointed!
Up until now, my favourite go-to were these soft and chewy chocolate chip and nut cookies.
But now that I’ve tasted how peanut butter just rocks in this ahh-mazing combination with chocolate chips, I just can’t seem to look at chocolate chip cookies quite the same way again. I don’t think you can too, after this…
There are a couple of pointers you might find helpful before you get your bite into your slice of cookie heaven!
Can I use chunky in place of smooth peanut butter?
I say, use whatever you’d like! Just substitute chunky for smooth 1:1 ratio, as the amount of nuts in chunky peanut butter are not significant enough to dramatically change the outcome of these cookies.
Should I use bitter-sweet or semi-sweet chocolate chips?
Both would work equally well, though I personally prefer bitter-sweet to offset the sweetness of this cookie.
This recipe uses 2 cups, which I know, may seem like an awful lot of chips. But it’s what makes these cookies so fudgy and decadent!
Can I reduce the sugar?
This recipe has had the amount of brown sugar reduced by 1/4 cup. That’s 25% less sugar than the amount in the original recipe.
Still, the cookies are sweet and delightfully moist. These stay moist for up to 3 days after baking if stored in an air-tight container in a dry, cool place.
You could reduce more sugar, but you might not get as moist a cookie as you’d like. You’d really have to experiment and see what balance of sweetness and moistness works best for you.
Can I replace light brown sugar with white sugar?
Light brown sugar is what makes these cookies turn a lovely golden brown with a delightful moistness.
White sugar will work fine when substituting brown sugar in equal quantity. The cookies will be crispier with white sugar, though that could be how you like your cookies?
How can I tell when these cookies are baked just right?
If you’re after crisp at the edges, and soft, chewy moistness in the centre, the key is to UNDER-BAKE your cookies!
Under-baking doesn’t mean the cookies aren’t done. It just ensures that the cookies stay moist and chewy. Once the cookies begin to brown at the edges, remove them from the oven.
I took 12 minutes with each batch I baked on the middle rack in the oven. It may be more or less with your oven. The cookies will be very soft when immediately out from the oven.
Let cookies cool on the tray for at least 15 minutes to allow them to firm up enough for handling. Otherwise, they may easily crumble or fall apart.
How can I get my cookies of uniform size, thickness and level on the tops?
First of all, these cookies are made deliberately big! I just love mine this way! You could, of course, make cookies in any size you like.
I recommend using an ice cream scoop (or cookie scoop) to scoop out the cookie dough onto the baking tray. This helps make cookies of more or less equal rounds.
It’s also really important that you DO NOT FLATTEN BEFORE BAKING. Place the rounded balls of cookie dough on the baking tray, spacing each about 1 1/2 to 2 inches apart from each other.
When the cookies are fresh out of the oven, they usually are slightly dome-shaped in the centre. Use a wide, flat spatula to lightly press on the cookie tops to level them.
Press lightly till the cookies are about 1/2 to 3/4-inch thick. Make thicker/thinner as you like. Allow the cookies to cool completely before storing.
How can I avoid my cookies from spreading thin during baking?
I can’t guarantee that your cookies won’t spread thin once in a hot oven. They’ll still be awfully delicious, that much I can say!
I’ve been putting together this cookie dough in my brother’s kitchen in Canada. His kitchen is really cool, hovering near 18°C.
But I know that it’s going to be totally different ball game when I get back to Singapore. There, I’ll have to contend with a humid and warm 27°C!
In any case, I highly recommend chilling your cookie dough in the refrigerator for at least 30 minutes. One of our readers here highly recommended that you freeze the cookie dough for at least 2 hours.
Do this after you’ve shaped into balls. If that still doesn’t quite resolve the spreading, then tweak the recipe, cutting back a bit on the butter or increasing the flour by 2 to 3 tablespoons.
I understand everyone has different tastes and preferences. You might have allergies in your house or just be out of an ingredient. I’ve tried to anticipate your needs so you can have the best possible experience when making these. Here’s a few ideas for switching things up.
- Okay, okay. You can use crunchy peanut butter in this recipe if you like crunchy peanut butter.
- I don’t recommend homemade or "natural" labeled peanut butter because they don’t have invert sugar in them and could result in drier cookies.
- If you have a peanut allergy, replace the peanut butter in this recipe with almond or cashew butter.
- If you don’t have bread flour you can replace the amount of bread flour in this recipe with all-purpose flour. The cookies won’t be as chewy, but they will still be good.
- ½ cup butter
- 6 tablespoons brown sugar
- 6 tablespoons white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup natural peanut butter
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup all-purpose flour
- ¾ cup mini semi-sweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.
How Do You Make Peanut Butter Chocolate Chip Cookies
? First , mix all the ingredients together, except the chocolate chips.
? Then , when everything is well blended, stir in the chocolate chips.
? Next , place small spoonfuls of dough onto a greased or parchment lined baking sheet.
? Finally , bake until just barely turning golden brown.
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 cup peanut butter (smooth or chunky)
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces semisweet chocolate, cut into chunks
Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Peanut Butter Cookie Recipe
Today’s recipe was inspired by a recent, and much needed, pantry clean out. After discovering a surplus of peanut butter (why do I have 9 unopened jars?!), making peanut butter cookies with a no-brainer. I also happened to have a ton of chocolate bars, so I decided to chop them up and make these cookies into a delicious chocolate + peanut butter situation. But if you don’t have chocolate chunks on hand, feel free to use chocolate chips! Because peanut butter chocolate chip cookies are JUST as delicious as peanut butter chocolate chunk!
- 8 (1 ounce) squares semi-sweet chocolate
- 3 tablespoons butter or margarine
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 cups biscuit baking mix
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk remove from heat.
Add biscuit mix, egg and vanilla with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
I’ve tried many recipes for peanut butter cookies over the years. Gwyneth Paltrow’s is one is one the best!
- 1-1/4 cups all purpose flour, spooned into measuring cup and leveled-off with knife
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir)
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup peanut butter chips
- 1/2 cup finely chopped salted peanuts
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts.
- Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 325°F . Using a 1-1/2-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into golf ball-sized balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 10-12 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
- Note: It is not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a "cookie scooper." Chilling the dough makes it much easier to handle, but feel free to skip this step if you like.
- Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.