They are a family favorite because these cookies are soft, loaded with chocolate and peanut butter. What is not to love? You cannot go wrong with this recipe.
Ready to learn how to make this peanut butter chocolate chip cookies recipe? Join me in the kitchen!
The Best Peanut Butter Cookie Recipe
Of all the ingredients in this recipe, one ingredient is just a little bit more important than the others. In this recipe that is peanut butter.
This recipe is made with homemade peanut butter. You may be surprised to see homemade peanut butter but it is so simple.
Take a look at how you can make peanut butter in less than 5 minutes.
No additives, no artificial ingredients just pure peanuts. You do not even need oil for this peanut butter.
The result is the best peanut butter cookie recipe you have ever tried. Honest!
This basic recipe tastes great on its own but by adding chocolate chips we are turning them into the best peanut butter chocolate chip cookies in the world.
Peanut Butter Chocolate Chip Cookies Ingredients
To make chocolate chip cookies you need quite a number of ingredients. Make certain you put the following ingredients on your grocery shopping list:
- All-purpose flour
- Eggs
- Unsalted butter softened to room temperature
- Natural peanut butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Milk chocolate chips or dark chocolate chips
- Baking soda
- Salt
How To Make Chocolate Chip Peanut Butter Cookies
Take a big bowl and add flour, baking powder, and salt. Whisk the ingredients thoroughly and set aside.
Then warm the butter in a separate bowl. Put the bowl in the microwave for 40 seconds and soften it in 20-second increments.
Add the natural peanut butter to unsalted butter and whisk until creamy.
Then add the granulated white sugar and brown sugar to the butter and stir until fluffy.
Separate one egg. Add the egg yolk plus a whole egg and vanilla extract to the butter mixture.
Again, stir to combine all the ingredients. Add the dry ingredients to the peanut butter mixture and combine with a wooden spoon.
Finally, you can stir in chocolate chips and combine.
How To Make A Cookie Mound
Before continuing first preheat the oven to 350°F/180°C degrees. Line a baking sheet or baking tray with parchment paper.
Take an ice cream scoop and mound the cookie dough on the baking tray. Place 9 cookie dough mounds on the baking tray about 2 inches apart.
I don’t flatten the cookie dough but if you want to, you can. Sprinkle extra chocolate chips on top of the cookie dough mound.
Now bake the cookies for 11 minutes in the oven. The cookies will not have a lot of color at this point.
If you like your cookies nice and brown take the baking tray out of the oven and increase the temperature to 400°F/200°C.
When the oven is heated return the baking sheet back into the oven for another 3 to 5 minutes.
Then take the baking tray out of the oven. Let the cookies cool for at least 10 minutes on the baking tray before transferring them to a wire rack to cool completely.
As not all of the cookies fit on one baking sheet repeat this process for the remaining 6 cookies.
Right out of the oven the cookies are very soft. When they cool down, they will get a bit firmer.
This might be difficult but let them cool first before serving and eating.
Store Your Peanut Butter Cookies
These cookies are best when eaten fresh and I’m sure most will disappear straight away because they are so good.
In case you have cookies left or you made a big batch this is how to store them.
There are a number of ways to store your chocolate chip peanut butter cookies:
- Cookie jar – Store your cookies in a cookie jar or airtight container at room temperature for 3 to 4 days
- Fridge – You can also store your cookies in the fridge for up to a week again in an airtight container
- Freezer – If you make a big batch and want to keep the cookies fresh you can store them up to 2 months in the freezer. This is my preferred way of storing
Freeze And Bake
Peanut butter cookies freeze easily just like vanilla pound cake. You can either freeze them before or after baking.
However, if you freeze cookies before baking it is preferable to shape the cookies upfront.
When you want to eat a peanut butter chocolate chip cookie, all you have to do is to let them thaw.
If you froze the cookies without baking, all you have to do is bake for 11-15 minutes.
When you baked the cookies, just thaw and you can eat the cookies straight away.
If you decide to freeze them after baking make certain the cookies are cooled completely.
This is important because when the cookies are still warm you will get moisture.
After the cookies are cooled put them in an airtight container. In both cases properly wrap your cookies.
More Cookie Recipes
If you love to make cookies also take a look at this recipe:
Have fun making peanut butter chocolate chip cookies!
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Peanut Butter Chocolate Chip Cookies
The best chocolate chip cookies with natural homemade peanut butter. Soft on the inside and a bit of crunch on the outside. Try it!
Ingredients
- 1¾ cup all-purpose flour
- 150-gram unsalted butter (5.3 oz)
- 100-gram natural peanut butter (3½ oz)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 100 grams of chocolate chips (3½ oz)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Combine the flour, baking powder and salt in a separate mixing bowl. Whisk and set aside
- Warm the butter in the microwave for 40 seconds (in 20-second increments). Whisk peanut butter and butter
- Add the granulated white sugar and brown sugar and stir. Add the egg, egg yolk, and vanilla extract
- Now add the dry ingredients to the peanut butter mixture and mix with a spoon. Stir in chocolate chips and combine
- Preheat oven to 350°F/175℃. Line a baking sheet with parchment paper.
- Take an ice cream scoop and mound the cookie dough on the baking tray
- Place 9 cookie dough mounds on the baking tray, 2 inches apart
- Bake for 11 minutes then take the baking tray out of the oven and increase the temperature to 400°F /200℃
- Then put the baking tray back in the oven and bake for another 3 minutes
- Take the tray out of the oven and let them cool for at least 10 minutes on the baking tray before transferring them to a wire rack to cool completely
- Repeat for the remaining 6 cookies
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 151mgCarbohydrates: 18gFiber: 1gSugar: 17gProtein: 3g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.