Have you ever bitten into a peanut butter cookie and it’s just too rich? That’s me. I love peanut butter out of the jar or on toast, but when it comes to candy, cookies, and pies…it’s always overdone. This cookie is just right; a perfect balance of salty and sweet. It’s not too hard or soft. I didn’t do the cliche fork design either. This are sophisticated peanut butter chocolate chip cookies, that needed a sophisticated new look.
Peanut Butter Chocolate Chip Cookies: Recipe Highlights
This is a simple recipe, and totally worth the 25 minutes total of prep and baking time. It doesn’t use any hard-to-find ingredients. First thing: get your butter, peanut butter, and brown sugar combined and mix until creamy.
Once that’s done, toss in everything else except the flour and chocolate chips (baking soda, baking powder, vanilla, and egg); mix well. Then slowly add in the flour and combine until its just mixed. Lastly, fold in the chocolate chips.
I set up a baking sheet and lined it with parchment paper. Then, I rolled the dough into one inch balls and baked the cookies in a 350-degree ℉ oven for 15 minutes. I typically freeze cookie dough for a few minutes, but this recipe doesn’t need it. Once it’s was done baking, I lifted the parchment paper and laid it directly on my cooling rack. The cookies are pretty delicate straight out of the oven, so be careful. They firm up as they cool.
Peanut Butter Chocolate Chip Cookies
- 1 cup brown sugar
- 1 cup flour
- 1 cup peanut butter
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
- 1/2 tsp baking soda
- 1 cup butter
- Preheat the oven to 350 degrees.
- Combine in a large mixing bowl: peanut butter, butter, and brown sugar. Mix until creamy.
- Add in the baking soda, baking powder, egg, and vanilla. Continue to mix.
- Slowly add in the flour and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1 inch balls and place on a baking sheet lined with parchment paper.
- Bake for 15 minutes in the 350-degree oven or until done. Cookies will still be very soft.
- Lift the parchment paper and cookies and place on a cooling rack. Allow cooling for 5 minutes.
- Hide them from the children in your house. Eat them while hiding in the closet with freshly brewed coffee.
Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.