Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with goodness Chocolate chip! This melt in your mouth peanut butter cookie recipe is super easy and makes the softest cookies!
I think I made the perfect one Soft Peanut Butter Cookie Recipe A few years ago, and today's recipe is a spin on it. I've tried many peanut butter cookie recipes in as long as I've been baking, and I can say with the utmost confidence that my soft recipe is the best.
- Best flavor combo! Isn't chocolate and peanut butter the best flavor combination ever? I never shy away from a peanut butter treat, and if you throw a few chocolate chips in there, I'll be sure to.
- Texture! Sometimes peanut butter cookies can be crumbly. This is not a peanut butter cookie recipe! These cookies are soft, buttery, and melt in your mouth!
- Easy to make! This cookie recipe is super easy to make and can be done from start to finish in under 30 minutes. And who doesn't want a warm cookie as soon as possible?
Materials / What you will need
Be sure to scroll to the recipe card at the bottom of the post for the full ingredient list and instructions!
- butter. I use salted butter in this cookie recipe, but you can absolutely use unsalted butter if you prefer.
- Nut butter. I use creamy peanut butter in this recipe, but you can also use crunchy peanut butter if you enjoy it or have it in your pantry. You can also use “natural” style peanut butter if you enjoy it, but be sure to stir it well before mixing to combine all the oils.
- sugar: You will need both granulated and light brown sugar for this recipe.
- the egg. I use large eggs in this recipe, as I do in all my baking recipes unless otherwise stated. Egg size can affect baking results, so be sure to check!
- Vanilla extract. The vanilla balances and pairs well with the peanut butter!
- Cornstarch. Cornstarch makes these cookies extra thick and gives them that melty texture.
- Baking soda and Baking powder. Baking soda ensures that your cookies will rise and spread, while adding baking powder will help make these cookies denser, but not too dense.
- Kosher salt. Salt adds flavor to cookies. I love a sweet and salty cookie!
- All purpose flour. Use the spoon and whisk method when measuring flour!
- Chocolate chip. I use semi-sweet chocolate chips in this recipe, but you can use milk chocolate chips, white chocolate, or even chocolate chunks or chopped chocolate.
Make sure to check out the recipe card at the bottom of the post for full details! I do a few things differently in this cookie recipe than in other peanut butter cookie recipes. Let me elaborate:
- My recipe uses equal proportions of peanut butter and butter. In many peanut butter cookie recipes, you'll find more peanut butter than butter, but since butter has more fat than peanut butter, I love the softness the extra butter gives!
- Both granulated sugar and brown sugar are included in the recipe. A combination of the two, like in a chocolate chip cookie, adds a little more depth to the perfect cookie spread.
- Both baking powder and cornstarch are included in this recipe. I only use 1/2 teaspoon of baking powder, because I don't want the cookies to rise too much. And adding cornstarch keeps them thick, while adding a slightly melty texture.
- I only use 1 egg in this recipeBecause I don't want to add too much moisture to the dough, that keeps them dense while adding a nice texture!
You can store peanut butter cookies at room temperature or freeze them for later. You can even freeze the dough before baking.
- Store airtight at room temperature for up to 5 days for optimal freshness.
- Freeze baked cookies airtight for up to 2 months. Let them thaw at room temperature.
- If you want to freeze the dough, scoop it into portions, flash freeze, and then pop them into a large zip-top bag when you're ready. No need to thaw the dough before baking, just add a few minutes while baking!
description
Peanut butter and chocolate are a winning combo! These Peanut Butter Chocolate Chip Cookies are thick, buttery and loaded with chocolate chips!
- 1/2 cup Butter, room temperature
- 1/2 cup Creamy peanut butter
- 1/2 cup zinc sugar
- 1/2 cup Light brown sugar
- 1 big egg
- 1 1/2 tsp Vanilla extract
- 1 tsp Cornstarch
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp kosher salt
- 1 cup All-purpose flour
- 1 cup Semi-sweet chocolate chips
- Preheat oven to 350°F. Line a baking sheet with Parchment paper and set aside
- Miz butter and peanut butter in your bowl Stand mixer fitted with Paddle attachment for 1 minute on medium speed until smooth.
- Add both sugars and mix for 2 minutes until pale in color and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla and continue mixing for another 45 seconds until combined and smooth.
- Add the cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
- Turn the mixer to low and add the flour, mixing until the dough just comes together. Stir in the chocolate chips evenly.
- Using a medium (2-tablespoon) Cookie scoop Spoon dough onto prepared baking sheet, spacing scoops 2 inches apart.
- Bake the cookies for 9-10 minutes until they are golden on the edges.
- Remove the pan from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
Comment
Store airtight at room temperature for up to 5 days
Freeze airtight for 2 months, thawing at room temperature.
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