Community Pick
Peanut Butter Chocolate Chip Cookies
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photo by limeandspoontt
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![photo by chriscaden](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/51/10/4/m459x8wS76mRyFEAumG8_1594322068438487148297519387431.jpg)
![photo by Jamie P.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/51104/nEcL3VqTOSCoyQ6ejj9Q_66AFEDBC-0CB8-4C1B-9F5E-12B80680AB6E.jpeg)
![photo by Teresa G.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/51104/ywTN07FFSiODEwvK20fy_image.jpg)
![photo by Amanda M.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/51/10/4/jgjEzglRjS3LJSUXN8OY_image.jpg)
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
36-48 cookies
ingredients
- 1 cup sweet unsalted butter, at room temperature
- 1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
- 1 cup granulated sugar
- 1 cup brown sugar or 1 cup light muscovado sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
directions
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Questions & Replies
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Reviews
-
Good cookies. I used natural, chunky peanut butter (MAKES GREAT COOKIES!) you don't need to use the processed sweetened varieties to make a good peanut butter cookie. I also added 1/2 teaspoon of salt and two teaspoons of vanilla. They came out great this way. Not too sweet, but rich, crunchy, chewy and delicious all at the same time! 4 stars because cookies need salt and vanilla in my opinion. Other than that, a good recipe for sure!!! Thanks Heather
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Tweaks
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Amazing recipe Heather!! When I made it with my mom, we decided to use chopped up 70% cacao dark chocolate, instead of the semi-sweet chocolate chips, as I read that this recipe is pretty sweet. We're dark chocolate people XD! I also added in 1/2 teaspoon of salt, and 2 teaspoons of vanilla. They came out great!
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