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Peanut butter cookies are one cookie recipe that my husband and I both love. He doesn't like chocolate chips---had I known that before we got married---just kidding. NOT a deal breaker, ha! Marriage is all about compromise. Before I add the chocolate chips I always scoop out 6-12 cookies just for him and bake them on a separate sheet. THEN I add all of that chocolate chip goodness for the rest of us.
THE BEST Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookie Ingredients
I think what makes these so delicious is the use of all brown sugar, extra vanilla, and MINI chocolate chips. I like using mini chocolate chips because the cookies still flatten nicely without any large chocolate chunks, The mini chocolate chips disperse perfectly throughout the dough.
You'll also need butter, peanut butter (chunky or creamy), egg, milk, flour, salt (I like using kosher) and baking soda.
The BEST Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup butter (1 stick)
- 1 ½ cups brown sugar
- ¾ cup peanut butter
- 1 egg
- ¼ cup milk
- 2 teaspoons vanilla
- ¾ teaspoon salt kosher
- ¾ teaspoon baking soda
- 2 cups flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Combine brown sugar, and butter. Beat until creamy. Add peanut butter, milk, egg and vanilla. Mix until well blended.
- Add baking soda, salt, and flour to creamed mixture at low speed. Stir in chocolate chips.
- Drop by rounded scoops (I use a medium cookie scoop) 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with a fork.
- Bake one baking sheet at a time for 9-11 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.
Nutrition
I have been eying these beauties from Inspired By Charm and think that I'll add them to my "must make" list! Chocolate Dipped Peanut Butter Cookies? Yes, please.
Jody says
What are the gram measurements of the flour?
Everyone will scoop 2 cups differently, resulting in different amounts of flour which affects the outcome of the cookie. I generally use 120g flour/cup unless recipe states otherwise.
Thanks.
Brandy says
The way I scoop flour (fluff then scoop) is 134 grams.
Jody says
Ok thanks for clarifying.
Jade says
I haven't made these yet but what's the best way to keep them from going flat? I hate when I make chocolate chip cookies and they good flat and hard. Are these a little thicker and softer?
Thanks
Brandy says
These stay soft! I’ve never had them go flat.
Amy Jo Herring says
I just doubled the recipe and it made 7 plus dozen. It was so easy and less messy than any other PB cookies I have ever tried. They will be enjoyed by those attending the Christmas Show at my church. Thank you so much for sharing and may God bless you!
Brandy says
Amy, I'm so glad to hear this! Merry Christmas!
Lex says
Have you ever tried freezing these? If so do they tend to keep a good texture once thawed?
Brandy says
That's a good question! I've frozen many types of cookies with great results (sugar, oatmeal, etc.) but haven't tried freezing these peanut butter ones.
Dena Koehn says
These cookies are wonderful! Thanks for a "keeper" of a recipe 🙂
Brandy says
Of course! I'm glad you enjoyed them!