My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill! Recipe includes a how-to video!
Gradually stir dry ingredients into wet until thoroughly combined.
Add chocolate chips and peanuts and stir well.
1 cup milk chocolate chips, 1 heaping cup dry-roasted peanuts
Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to several hours.
Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
Remove dough from refrigerator and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Video
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
Cookie dough may be covered and chilled for up to 4 days. It may need to sit at room temp to warm a bit to be soft enough for scooping.After baking and cooling, store cookies in an airtight container for up to one week.
Original Recipe
I originally published a peanut butter chocolate chip recipe several years ago. It was essentially just my peanut butter cookies with chocolate chips added, so I have modified it to make something more unique and more complementary of the chocolate chips. If you're looking for the original recipe, the original recipe can be found here.