Soft and Chewy Peanut Butter Chocolate Chip Cookies. These are so easy to make, full of big peanut butter flavor & just like a peanut butter cup!
I’ve made a lot of peanut butter cookies in my day:
- Peanut Butter White Chocolate Chip Cookies
- Peanut Butter Sandwich Cookies with Chocolate Frosting
- Flourless Peanut Butter Cookies
But there are endless combinations and permutations of deliciousness. And when Jay came home from grocery shopping with a 1kg jar of Kraft peanut butter – I decided to christen the purchase by making peanut butter chocolate chip cookies.
Soft, ridiculously chewy, super easy peanut butter chocolate chip cookies in fact. The type of lazy day cookies that are too easy to make, and too delicious not to eat the entire batch within 24 hours.
Or is that just me???
Perhaps I should get a few more friends to share said cookies with. Because if you see me with a batch of these cookies, it’s clear that I got “Needs Improvement” on my kindergarten report card for “Shares With Others”.
But seriously – on to what makes these cookies so soft, chewy & completely delicious.
- We’re using a higher ration of peanut butter to butter for big peanut buttery flavor.
- Brown sugar for softer, chewier cookies.
- Chilling our cookie dough for thicker cookies.
- Extra chocolate chips for obvious reasons.
These peanut butter chocolate chip cookies are reminiscent of a peanut butter cup because they’re so peanut buttery and ultra soft.
Now, making the cookie dough is super easy. It comes together in about 10 minutes flat, but chilling the dough is definitely necessary because it’s very soft. If you don’t chill your dough you’ll end up with flat cookies that spread too thin.
So, after making the dough you’ll form it into balls about 1.5 to 2 tablespoons in size total. I like to use a cookie scoop because it makes the process much easier and your hands less sticky. Then we’ll pop them in the fridge to chill for 2 hours, and then bake. If you like a slightly thinner cookie, you could flatten your cookies slightly before baking.
They’ll bake for about 8-10 minutes, or until the tops are just set. I always like to slightly under bake my cookies for a chewier, softer consistency. Then dot the tops with a few extra chocolate chips because I’m that much of a perfectionist/have nothing better to do.
But when chewy, super soft, peanut butter chocolate chip cookies are so close – how could you say no???
- 1/2 cup unsalted butter ,softened to room temperature
- 2/3 cup smooth peanut butter ( not natural, homemade or whipped)
- 3/4 cup lightly packed brown sugar
- 1/4 cup white sugar
- 1 large egg , room temperature
- 1 teaspoons and 1/2 vanilla extract
- 1 and 1/3 cup all-purpose flour , spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/4 cup chocolate chips , separated
In a large bowl using a hand-held or stand electric mixer on medium speed, beat the butter until fluffy. Add in the peanut butter, sugars, egg & vanilla and continue beating until combined (about 3-4 minutes total.
Turn off the mixer and add in the flour, baking soda and salt. Then turn the mixer to low speed and mix until combined, scraping down the side of the bowl as necessary. Turn off the mixer and stir in 1 cup chocolate chips using a large wooden spoon or rubber spatula.
Using a cookie scoop or tablespoon, form the batter into balls about 1.5 to 2 tablespoons in size. You should end up with about 22-26 total. Place balls on a plate, cover with clingfilm, and refrigerate for at least 2 hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats and place cookies 2 inches apart on the cookie sheets. Bake for 8-10 minutes, or until the tops look just set.
Remove from the oven, and dot the tops of the cookies with the 1/4 cup remainder of chocolate chips. Allow the cookies to cool for 10 minutes on the cookie sheets, then transfer to a wire rack to continue cooling.