Amazingly Soft Peanut Butter Chocolate Chip Cookies
photo by all4him
- Ready In:
- 1 cup unsalted butter, Softened (but not melted)
- 1 cup creamy peanut butter (for more texture you could use crunchy. I used all natural organic creamy peanut butter)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1⁄2 tablespoon vanilla extract
- 2 cups whole wheat flour (you could also use all purpose flour)
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1⁄2 cup nuts, Chopped (optional)
- Preheat your oven to 325 degrees Fahrenheit.
- Cream butter, peanut butter, and sugars together until smooth.
- Add eggs and vanilla, beat well.
- Stir in flour and baking soda until well combined.
- Mix in chips and nuts by hand.
- Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
- Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
- Wait 3-4 minutes before transferring to wire rack to cool.
- You could use any kind of nuts you want and even switch up the chips.
- If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.
Questions & Replies
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I tried this recipe with all purpose flour, and used 1/2 cup white and 1/2 cup brown sugar. These cookies were delicious. I also added bits of crushed pretzels and sprinkled vanilla fleur de sel on top. The were incredible. I am going to try this recipe using whole wheat and all purpose flour next time.
Made with 1/2 cup each sugar as others suggested. Also used maple syrup in place of vanilla (didn't have any on hand). Used all chocolate chips- turned out great! Soft, chewy... like a little cloud if you eat them right out of the oven! Firmer when you actually let them cool, haha! Great all around.
I could not believe how delicious these cookies were. I did a few changes added butterscotch chips w/ the chocolate chips. I love soft cookies & my boyfriend loves crunchy and the cookies can be baked to a cruchy state. Bravo to the person that came up with this recipe. Thank you from Hollister, California Yvonne S.
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I only have two small tweaks for this perfect cookie recipe- firstly, I add salt. This is a personal preference, and it probably also makes a difference how salty your peanut butter is- I use Simple Truth organic crunchy peanut butter and it is salted, but not as much as Jif or some of the other popular brands. I add 1/2 teaspoon of salt at the flour/baking soda step. I've tried the recipe both with and without the added salt, and I think it just rounds out the cookie perfectly. The second thing I like to do is to incorporate white chocolate chips- I do 2/3 cup semisweet chips, 2/3 cup peanut butter chips, and 2/3 cup white chocolate chips.
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Currently I am a student... in waiting... if your wondering what i mean by that, well long story short, I can't start college until the fall semester. I will be doing some gen eds at Mesa Community College for two semesters and then moving on to wonderful ASU to study Industrial Design. I can't wait! Since I am jobless right now I cook allllll day. I probably sound like a looser but I enjoy trying out new recipes.