Peanut Butter Chocolate Chip Cookie

Cookie lovers, it’s time to celebrate! These Peanut Butter Chocolate Chip Cookies are soft, thick and chuck full of chocolate and peanut butter!

I don’t know if you are like me, but I keep trying to like the cookie companies around but I just don’t! I have tried them all, and one of my favorite desserts is a good cookie! I have decided that I’m a cookie snob. I only love homemade cookies!

We have a perfect Peanut Butter cookie recipe  on the blog and when I told my husband I was going to make this cookie, he told me, that nothing could compare to that recipe. It’s true, it’s pretty perfect but he couldn’t stop eating this new version! You be the judge!

TIPS AND TRICKS

BAKING TIME: It’s all about how you love your cookie. My daughter loves them a little gooey, if that’s you, under cook them a little. If you are into crunchy, add a minute to your baking time.

PEANUT BUTTER: We used creamy peanut butter because that’s the texture we love but if you want a little texture, use the crunchy.

CHOCOLATE: I use Milk Chocolate but several members of my family would go with semi to dark. Do what you love!

STORAGE: Store your cookies in an airtight container and they will stay fresh for 3 to 4 days. You can also freeze them up to 3 months.

Peanut Butter Chocolate Chip Cookie

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Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick butter
• 3/4 cup peanut butter
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla
• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

   In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

   In a large heat safe bowl, microwave the butter until melted. Mix in the peanut butter into the melted butter until well combined. Add the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it's too crumbly, add 2 tablespoons more peanut butter.

   Divide the dough into golf ball sized balls and drop onto prepared baking sheets. You can flatten dough slightly into disc shapes with your palms, but I didn't. Add each cookie with a few extra chocolate chips for picture-perfect cookies.

   1. Bake for 10 to 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

Did you try our Peanut Butter Chocolate Chip Cookie recipe? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram! 

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