These peanut butter chocolate chip cookies are the best peanut butter cookies you will ever put in your mouth. I know, it’s a lofty claim, but I strongly believe it’s a legitimate one — they’re made with all butter (no shortening) and their sugar-coated surfaces melt away to the softest, fluffiest peanut butteriest interiors you’ve ever had. Don’t just take my word for it, try them and let me know what you think!
I happen to be in an especially good mood today.
It didn’t start off that way — my mornings never do, they’re always the worst part of my day– but somewhere through the sunrise things turned around.
I’m not sure if it’s the sunshine outside my window, the promise of a 70+ degree day, the exorbitant amount of caffeine I just consumed (these drinks are my new favorite [affiliate], thanks to seeing them on my cousin Jen’s Instagram), the fact that Zach sent me this article at precisely the right moment, or the memory of these peanut butter chocolate chip cookies that I so recently polished off, but whatever it is, I’m running with it.
Honestly, I think I’m just running off the high of having a really fantastic recipe to share with you today, one with photographs that don’t make me cringe (so many that I labor over for hours do!), and I hope you’re even half as excited about these peanut butter chocolate chip cookies as I am.
A lot of peanut butter chocolate chip cookie recipes (or just plain old peanut butter cookie recipes) call for shortening. Despite some reservations that I generally have about shortening, I’ve always been OK with this.
Shortening has less liquid than butter and makes for puffier peanut butter cookies. While it has less flavor, peanut butter has a very distinct flavor so you don’t usually feel like you’re missing anything.
I wanted to have an all-butter chocolate chip peanut butter cookie recipe, though, and while this does mean that you will have to chill your cookie dough, it’s worth every minute of waiting.
I promise, you will be rewarded for your patience with big, fat cookies with buttery-soft interiors that melt in your mouth.
These peanut butter chocolate chip cookies make me think a lot of peanut butter blossoms, and come Christmastime you may find them re-purposed just that way.
Honestly, I have every intention of removing the chocolate chips and sharing them as just the best dang peanut butter cookies there ever were, eventually. Perhaps the next time I find myself in the midst of a recipe drought… which seems to happen frequently (any recipe suggestions you have, I’d love to hear them!).
I was at first hesitant about rolling them in sugar because of the fact that I was already adding chocolate chips, but a quick taste test of sugar-coated vs. not made up my mind for me. You will want to roll these in sugar, trust me.
My weekend plans 100% involve making a Facebook video of these cookies just as an excuse to have them in the house once more. (update: video just below the recipe!)
Peanut Butter Chocolate Chip Cookies
- 1 1/4 cup unsalted butter softened to room temperature (2 1/2 sticks) (282g)
- 1 1/2 cup light brown sugar tightly packed (300g)
- 1/4 cup sugar (50g)
- 1 cup creamy peanut butter (280g)
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (370g)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 3/4 cup semisweet chocolate chips
- 1/2 cup granulated sugar for rolling
- Combine butter and sugars in the bowl of a stand mixer and beat until well combined (about 1 minute).
- Add peanut butter, stir well.
- Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking soda, and salt.
- Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
- Stir in chocolate chips.
- Place your dough in refrigerator and chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or cookies come out too flat, return for another half an hour).
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining 1/2 cup of sugar into a small bowl and set aside.
- Once dough has chilled, remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Roll through sugar and place on prepared cookie sheet at least 2" apart.
- Bake on 375F (190C) for 10 minutes, remove from oven and allow to cool on cookie sheet for 10 minutes before removing to cooling rack to cool completely.
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