Peanut Butter Chocolate Chip Cookies. A perfect marriage of peanut butter and chocolate in a soft chewy ultimately delicious cookie.
The Best Peanut Butter Chocolate Chip Cookies
Originally published June, 2014.
Today’s recipe comes courtesy of my 14 year old daughter Olivia.
It serves as a great reminder to make cookies with your kids. Whether at the Holidays or at any time of the year, baking cookies with your kids is such a great activity.
It teaches, entertains and hey, in the end, besides a messy kitchen there’s delicious cookies!
Olivia and her brother have been making cookies with me or their Mom since they were old enough to hold a wooden spoon.
I like to use 50% cocoa, dark chocolate chips in this recipe but you can use semi-sweet too.
Cookie experts in the making.
Nowadays, either of them can bang out a mean batch of practically any cookie recipe, all on their own. Often it this recipe for Peanut Butter Chocolate Chip Cookies.
These cookies are a favorite of Olivia’s and she often bakes them for friends birthdays or to take to sleepovers.
The Best Peanut Butter Chocolate Chip Cookies
It is quite a basic, simple recipe that would make a great first cookie to make with your kids.
They freeze really well too so you can make them early and still share some with Santa on Christmas Eve.
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Peanut Butter Chocolate Chip Cookies. A perfect marriage of peanut butter and chocolate in a soft chewy ultimately delicious cookie.
Ingredients
- ½ cup butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups flour
- 1 tsp baking soda
- pinch salt
- 1 1/2 cups chocolate chips
Instructions
- Cream together the butter, peanut butter, brown sugar and white sugar until well combined.
- Beat in the egg and vanilla extract.
- Sift together the flour, baking soda and salt.
- Fold the dry ingredients into the creamed mixture along with the chocolate chips until a soft dough forms.
- Roll the dough into 1 inch balls and place on parchment lined baking sheet 2-3 inches apart.
- Press down slightly with a fork (or with the bottom of a water glass dipped in flour as were the cookies shown in the photo)
- Preheat oven to 350 degrees F and bake 12 minutes until golden brown at the edges. Do not over bake or cookies will be brittle.
Notes
Baking the perfect sheet pan cookie.
Some things to remember for baking almost any sheet pan cookie recipe: Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.
Baking a few cookies at a time and noting the baking time each time will help you get the best result from your oven. I’ve seen different ovens have as much as 2 minutes difference in the bake time. I also highly recommend aluminum cookie sheets. In my experience the darker the metal in the pan the faster they conduct heat and are more likely to bake too quickly or burn. In my years of experience aluminum cookie sheets covered in parchment paper are the best.
Nutrition Information
Yield
18Serving Size
1 large cookieAmount Per Serving Calories 234Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 24mgSodium 159mgCarbohydrates 28gFiber 2gSugar 19gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Ashley H.
Wednesday 10th of March 2021
Attention Celiacs! I make these (almost daily 😬) using Bob’s Red Mill 1:1 GF flour and they are exquisite! I change nothing about the recipe except for the nature of the flour and I under-bake them slightly to prevent the normal dryness of GF things. They keep much longer on the counter than almost any other gluten free baked good that I make.
A.J.
Saturday 4th of January 2020
These look delicious! Do you use natural peanut butter in them or the sugar-added type?
Donna Townsend
Sunday 17th of March 2019
Great recipe! Mild PB taste and uniform cookie size and shape. Easy to make and delicious to eat. Highly recommend!
Donna Townsend
Saturday 16th of March 2019
Time and temp? While I have made lots of cookies, a new baker would need direction!
Barry C. Parsons
Tuesday 26th of March 2019
That information is there.