Helllooooo lovebugs! It’s day 11 out of 12 days of cookies and since life is busy and I have a newborn in the house, I reshot and updated these peanut butter chocolate chip cookies instead of coming up with a whole new recipe.
Is that considered cheating? I think not…You all didn’t even know this recipe existed before this so you can consider it new! Plus, it’s really hard to be mad at someone when they’ve combined your favorites. Chocolate chip cookies and peanut butter cookies are now one.
How to make homemade peanut butter chocolate chip cookies from scratch?
So I’ve seen a lot of people ask questions about adding peanut butter to pre-made chocolate chip cookie mix. Or even adding chocolate chips to pre-made peanut butter cookie mix. Well my friends, this recipe is SO EASY you really don’t need to use a pre-made mix. It’s as simple as combining the butter and peanut butter, adding the sugar, then eggs and followed by dry ingredients and chocolate chips.
What kind of peanut butter do I use?
You will need to use a peanut butter that can hold it’s consistency, not an all natural peanut butter. I know it’s tempting because like whole ingredients and all but the consistency of natural peanut butter is very different than the peanut butter you grew up eating peanut butter jelly sandwiches with.
What kind of chocolate do I use for chocolate chip cookies?
For any chocolate chip cookies, not just for peanut butter chocolate chip cookies, real chocolate is best. This post is not sponsored but my favorite chocolate is Guittard All Natural Gourmet Baking Bars. They taste absolutely phenomenal and they create those beautiful melted pools of chocolate. They come in bars so you will need to chop them up yourself, which I kind of like doing anyway. I guess this would turn these into peanut butter chocolate chunk cookies instead? Chocolate chips will also work just fine if you’re in a pinch but if you really want to wow your eaters, try using baking chocolate.
Do I NEED to refrigerate the cookie dough before baking?
The answer is NO. You do not NEED to refrigerate the peanut butter chocolate chip cookie dough before baking. However, I prefer the texture of the cookies that were refrigerated over the ones that weren’t. When you refrigerate the cookie dough after it’s been scooped, the butter becomes hard, solidifying the dough. The solid dough takes a little longer for it to bake, creating a crispier edge and a gooier center. When the dough is not refrigerated, it bakes more evenly throughout.
How long to bake peanut butter chocolate chip cookies?
This is a trick question. Everyone’s perfect cookie is different. My perfect cookie is crisp on the outside and gooey in the center, as I mentioned above. To get this, again I refrigerate my dough so it’s solid, then I bake for about 13-14 minutes, just until the edges start to change color. At this point, it does look underdone but when you remove it from the oven and let it rest for a few minutes on the cookie sheet, it continues baking. If you wait for the edges to be perfectly golden brown, they will get harder once they’ve cooled completely. Keep in mind that even one minutes makes a huge difference in baking cookies.
How to store cookies?
You can store most cookies in an airtight container at room temperature for a few days. That includes these peanut butter chocolate chip cookies as well. Keep in mind that they’re best eaten fresh because they dry out a little with each day that passes. If you want to make them in advance for something, you can freeze the dough balls and bake them fresh. Make sure to thaw them in the fridge the night before you bake them though.
If you make these peanut butter chocolate chip cookies make sure to tag me @baranbakery on instagram so I can virtually enjoy a cookie with you! I love seeing your creations in the kitchen. If you have any questions feel free to message me or comment down below, as always, have a blessed day and happy baking!
- ½ cup unsalted butter, softened
- ½ cup peanut butter
- 1 egg + 1 yolk
- 1 tsp. vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chocolate chips*
- In a small bowl, whisk together flour, salt and baking soda.
- Use a hand mixer to cream butter and peanut butter together in medium bowl.
- Add granulated sugar and brown sugar, beating until fluffy.
- Add in egg, extra egg yolk and vanilla extract, beating until fully combined.
- Fold in dry ingredients just until barely combined.
- Fold in chocolate chips.
- Use a small ice cream scooper to scoop out heaping amounts of dough.
- Place on a cookie sheet and refrigerate for 30 minutes.**
- Preheat oven to 350F, remove from refrigerator and roll the cookies into an even ball (doesn't have to be perfect but will produce more attractive cookies).
- Bake for 13-15 minutes.***
- *You can use milk, bittersweet, or dark chocolate. I prefer to use real baking chocolate and chop it myself (my favorite is Guittard baking bars) because this creates the melted pools of chocolate in cookies (& tastes better).
- **You don't have to refrigerate if you're short on time, but make sure to cut 1-2 minutes of baking time. These are best after refrigerated for at least 30 minutes but they are good without.
- ***Cookies can be under-baked, perfectly baked, or over-baked within a one minute difference so my perfect cookie may be slightly different than yours. Baking for 15 minutes, the edges were golden brown and the centers were soft, however after cooling completely, these are too over-baked for me. I prefer to bake them 13-14 minutes, where they appear under-baked but then once they've cooled a few minutes on the cookie sheet, they're perfect. If you're like me, remove them when the edges are just starting to change color.