These peanut butter chocolate chip cookies are so easy and out of this world delicious! They bake up to an amazing bakery style cookie that everyone loves!
Sam was recently elected as the senior patrol leader for his Scout troop. The things that he promised during his campaign was that there would be lots of fun and lots of food. When he was working on his speech prior to the election, he practiced it a time or two for me. As he was headed out the door for the meeting he turned back and said, “Hey Mama, I’ll need your help in making sure I keep my promise.”
“I’ll definitely help you, Buddy! I’ll help you find all sorts of fun program ideas and even games. I know all sorts of fun ideas for you! We’ll have a blast! I’ll start researching things and put together a file for us to go over when you get back from your meeting tonight. We can start work in the morning….”
“Umm… Mama, I meant for the food. I’ve got the fun handled.”
Womp, womp.
So, since I’ve been removed from the fun portion of the campaign and relegated to the food instead, I’m going to knock the role my son gave me right on out of the park!
My first idea was a smoothie bar for their meeting which was met with all sorts of unexcited faces from my 13-year old. Then, I mentioned having a cook-off, which got a little bit more of agreement. Finally, Sam looked at me and said, “Can you just make some cookies for the next meeting?”
“Uhhh…. sure.”
I’ll be a monkey’s uncle if I’m just going to send any old cookies though. I made these bakery-style peanut butter chocolate chip cookies that are as easy as can be, but are amazing. I started to make them with browned butter and a sprinkle of fleur de sel on top, but then I couldn’t play all my cards on the first week. I’ve got to save some tricks for later in my “just make cookies role.”
So, here ya go. Here’s my Peanut Butter Chocolate Chip Cookies Recipe that will surely reward you with some sort of smiles and thumbs up from your crew!
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Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 2 sticks (1 cup) (226 g) butter, softened
- 2 cups (540 g) peanut butter, creamy or chunky
- 1 cup (213 g) brown sugar, packed
- 1 cup (198 g) sugar
- 1 teaspoon (5 g) vanilla extract
- 2 large (100 g) eggs
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (2 g) sea salt
- 2 cups (340 g) chocolate chips
Instructions
- Preheat oven to 350º F.
- Cream together butter, peanut butter, sugars, and vanilla. Add in eggs one at time, being sure to fully combine each.
- Whisk together all dry ingredients and cream with peanut butter mixture until just combined. Stir in chocolate chips. Be careful to not over mix.
- Scoop dough and roll into a ball and place on baking sheet about 2 inches apart as the cookies will spread.
- Place in preheated oven and bake between 10 – 15 minutes, depending on your oven.
- Remove from oven and allow to sit for about 2 minutes to cool before removing to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Signed, I still think I’m the FUN Mom!
Robyn xo
Oh my, here I go again! This is a magical cookie recipe. I have already made 2 large batches, and it makes more than the yield says My friends have gone nuts for them. Too bad my children live far away (as I am not from Syracuse!) so I don’t know how I would ship across the country without breaking. guess I could Google some ideas. Meanwhile, you must know that I have not burned one batch. Yea!
I’ve made three batches already! They are the best and my family loves them. My husband prefers plain old peanut butter cookies so I made this recipe minus the chocolate chips. They turned out perfect! He,in fact, requested I try it. I was wondering if they freeze well? That way we don’t have to hurry to eat them!
Thanks so much, Linda
That’s great, Linda! I’m so glad you all are enjoying the cookies – they are sooo good!
The dough should freeze well and the cookie store fine too – I did a blog post – Make Ahead Favorite Cookies that details how to freeze or store several types of cookies, so this should help you with these cookies as well! Thanks so much! xo
Absolutely the best peanut butter cookies I’ve ever had A definite keeper
So glad to hear that you enjoyed them, Shelley! I love them too! 🙂 Thanks so much! xo
I checked the nutritional content for 24 cookies total = 330 cal each cookie (17.33 g fat), using light peanut butter. Just FYI.
Jarred In reference to your cookies being dry, your egg size could have altered your results. I always use x-large eggs when baking. If your eggs were small or medium it could make a difference in texture.
I’m not sure what I did wrong. They didn’t spread while baking? They tasted great, but turned out more like peanut butter-choco chip-truffles. I creamed the butter, then followed the recipe as written. I even spooned out the 2.5cups of flour. Maybe it was about a 1/2 cup flour too much? I didn’t over mix after adding the choco. chips and that is when I noticed the dough was crumbly. I could ball-up the cookie easily. No matter what, they will be eaten. Just wish is was a chewy cookie. Help! Any hints?
Mine turned out the same. I’m not sure what makes the difference. They did taste great, but they didn’t spread much while baking. I flattened the balls on the second cookie sheet I baked, which helped a bit.
I had the same thing happen to me. I’m sure I measured everything correctly and I don’t think the dough portions I rolled were too big but the dough didn’t spread out very far. Rather, after 10-13 minutes, the cookies looked more like round muffin-tops. I ended up taking them out, mashing them down, and baking them another 4 minutes and, aside from looking a bit worse-for-wear after the mashing, turned out fine. The subsequent pans, I just pressed the dough-balls down and baked 10-15 minutes and they turned out fine. The longer you bake, as you’d expect, the drier and more crumbly the cookies will get, much like regular peanut-butter cookies. I found 13 minutes worked best for me, for a chewy, but still moist cookie.
What I don’t understand is how following the recipe exactly, I ended up with 44 good-sized cookies, compared to the suggested 24. Not that I’m complaining. The cookies themselves are delicious, chewy, and very peanut-buttery.
Hi Jarred,
I made some fairly large cookies with my cookie scoop as I like bakery style/size cookies many times. According to various ovens, the cooking time may be anywhere from 10 to 15 minutes I’ve found.
I’m glad you like them! Thanks so much!
These are in my oven now and I’m certain they will be delish! Thanks for the great recipe.
I hope you love them! xo
Wonderful cookie recipe! My husband loves soft cookies so I figured this would be a great afternoon project. I halfed the recipe and got 10 huge and gooey cookies that were an absolute delight! Thank you!!