Peanut Butter Chocolate Chip Cookies

Do you have a weakness for the flavors of chocolate and peanut butter?

Does your heart flutter at the thought of a Peanut Butter Chocolate Chip Drop Cookies recipe that is packed with chopped roasted peanuts and semi-sweet chocolate chips?

Then you are going to fall in love with these Peanut Butter Chocolate Chip Cookies - a simple peanut butter drop cookie enhanced by a generous helping of peanuts and chocolate chips.

If your best chocolate chip cookies recipe and peanut butter cookies recipe ever got together to combine creative forces, this recipe would be the likely result!

You will want to use natural salted peanut butter for this recipe, not the commercial hydrogenated kind. Laura Scudder's and Smucker's are two brands I depend on. Trader Joe's brand is a good option too if you are lucky enough to have a Trader Joe's in your neighborhood.

These Peanut Butter Chocolate Chip Cookies are good keepers too. They will last up 2 weeks at room temperature in an airtight container but you need to do a little planning when the peanut butter chocolate chip cookies craving strikes because the dough needs to chill at least 2 hours before baking.

You are instructed to drop the peanut butter chocolate chip cookies dough by rounded tablespoons onto your cookie sheets. This task has become so much easier since I began using a cookie scoop.

And remember, it is always best to bake your cookies one sheet at a time in the center of your oven, if time permits. And never, never, put cookie dough on still warm cookie sheets or it will melt before it has a chance to bake.

Peanut Butter Chocolate Chip Cookies Recipe

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups smooth, salted, natural peanut butter - don't use hydrogenated here
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/2 cup salted dry-roasted peanuts, chopped

In a small bowl whisk together the flour, baking soda, and salt; set aside.
In a large bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes.
Add the peanut butter and beat until smooth.
Add brown sugar gradually, beating until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl with a spatula.
Add the egg and vanilla, beating again until smooth.
Scrape down the bowl again to make sure everything is well combined.
Slowly stir in the flour mixture, beating on low speed just until incorporated.
Stir in the chocolate chips and nuts.
Cover the bowl with plastic wrap and chill dough at least 2 hours.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liners.
Drop chilled dough by heaping tablespoons (or with a medium cookie scoop) onto lined cookie sheets, leaving at least 2 inches between cookies.
Flatten cookies with the back of a fork - The marks should show.
Bake for about 15 minutes or just until the tops and edges begin to turn light golden brown.
Place baking sheet on wire rack to cool for about 5, minutes then transfer cookies to wire racks to cool completely.

This recipe yields about 2 1/2 dozen Peanut Butter Chocolate Chip Cookies.

Peanut Butter Chocolate Chip Cookies Recipe Variations

Peanut Butter Milk Chocolate Chip Cookies: Substitute milk chocolate chips for semisweet chocolate chips.
Peanut Peanut Butter Chip Cookies: Substitute peanut butter chips for the semisweet chocolate chips.
Chunky Peanut Butter Cookies: Eliminate the chocolate chips and increase chopped peanuts to 1 cup.

Recipe Source: This peanut butter chocolate chip cookies recipe comes from A Baker's Field Guide to Chocolate Chip Cookies by Dede Wilson.

Are you looking for an even easier recipe for Peanut Butter Chocolate Chip Cookies?

Try our easy recipe for Peanut Butter Chocolate Chip Cake Mix Cookies

Chunky Chocolate Chip Peanut Butter Cookies

Chunky Chocolate Chip Peanut Butter Cookies

Chunky Chocolate Chip Peanut Butter Cookies Recipe

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cups creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-ounce package) semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts

Preheat oven to 375F degrees.
In a small bowl stir together the flour, baking soda, salt and cinnamon; set aside.
In a large bowl with an electric mixer on medium-high speed, beat the butter, granulated sugar, brown sugar and peanut butter until creamy.
Beat in the egg and vanilla.
Gradually beat in the dry flour mixture.
Stir in the chocolate chips and chopped peanuts.
Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets, spacing them at least 2 inches apart.
Press down to slightly flatten cookies into 2-inch circles.
Bake for 7 to 10 minutes or until edges are set but centers are still soft.
Let cookies stand on cookie sheets for about 4 minutes before transferring to wire racks to cool completely.

This recipe makes about 3 dozen Chunky Chocolate Chip Peanut Butter Cookies.

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies Recipe

1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 4-ounce bars semisweet chocolate, chopped

Preheat oven to 375F degrees. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl, cream the butter, granulated sugar and brown sugar.
Beat in the eggs, vanilla and peanut butter until well mixed.
In another bowl, stir together the flour, baking soda and salt.
Slowly add the dry flour mixture to the creamed mixture and mix until thoroughly combined.
Stir the chopped chocolate pieces into the dough.
Roll dough into 1-inch balls and place at least 2 inches apart onto prepared sheets.
With the back of a fork, press down to slightly flatten cookies.
Bake for 8 to 10 minutes or until edges are golden.
Remove from oven and let cookies stand for about 2 minutes before transferring to wire racks to cool completely.

This recipe makes about 480 Peanut Butter Chocolate Chunk Cookies.