Table of Contents
Hey friend! If you’ve ever craved that perfect combo of salty, sweet, and chocolatey goodness, you’re in the right place. I’ve been obsessed with Peanut Butter Cookies since my first batch of Homemade Cookies went sideways (FYI, they can be flat as pancakes if you skip the chill step!). Today, I’m sharing my favorite Peanut Butter Chocolate Chip Cookies recipe—one that outshines basic Pb Cookies and even gives those Nutter Butter Recipes a run for their money. Ever wondered why adding chocolate chips to your peanut butter dough feels like magic? I sure did, and now I can’t stop. 🙂
Ingredients
Grab these simple staples—no Biscoff Jar or Bisquick Peanut Butter Cookies mix needed. Just pantry classics and a sprinkle of love.
- 1 cup creamy peanut butter (natural or commercial, your choice)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt (skip if your peanut butter’s salted)
- 1 cup semisweet chocolate chips (or your favorite Peanut Butter Cups mini pieces)
Instructions
Follow these steps and you’ll nail the perfect soft-centered cookie every time. No fancy mixer or Biscoff Cookie Butter Recipes required!
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, stir together peanut butter, granulated sugar, and brown sugar until smooth and creamy.
- Crack in the egg and pour in vanilla extract. Mix vigorously—this develops the texture.
- Add baking soda and salt. Stir until the dough holds together without streaks of flour.
- Fold in chocolate chips (or chopped Peanut Butter Cups) gently to avoid overworking the dough.
- Scoop dough using a tablespoon or a small cookie scoop. Roll into balls and place 2 inches apart.
- Flatten each ball slightly with a fork, creating a crisscross pattern. Trust me, it looks cute and bakes evenly.
- Bake for 10–12 minutes, until edges set but centers still look soft. They’ll firm up as they cool.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Admire your creation—golden-brown, chocolate-speckled cookies that beat any Reeses Desserts or Kue Kering out there.
Variations
Switch things up and impress everyone at your next bake sale:
- Crunchy Twist: Use crunchy peanut butter and fold in chopped roasted peanuts for extra texture.
- Spiced Delight: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dough for a warm, cozy flavor.
- Double Chocolate: Swap half the chocolate chips for white chocolate or even Biscoff cookie butter chunks.
Serving & Tips
Serve these beauties warm with a cold glass of milk or even hot coffee. IMO, dunking never gets old—ask your taste buds. For make-ahead magic, freeze cookie dough balls on a tray, then store in a zip-top bag for up to 3 months. When you need fresh cookies, bake straight from frozen, adding 1–2 minutes to the timer. Perfect for surprise guests!
Storage: Keep cooled cookies in an airtight container at room temp for up to 5 days. For longer life, stash them in the freezer—just thaw on the counter for a few minutes before digging in.
Seasonal Touch: Feeling festive? Sprinkle a pinch of sea salt and red sugar crystals on top before baking. Instantly transforms these into holiday-ready treats!
Final Thoughts
I still remember the first time I nailed this recipe—it felt like conquering Mt. Everest, but with fewer blisters and more chocolate chips. These cookies hit all the right notes: they taste better than any store-bought Nutterbutter knock-off, and they beat Hawermout Koekies Resep hands down when you’re short on oats. Whether you call them Pb Desserts or Biskut Kacang, trust me, your friends won’t stop raving. Ready to impress? Pop these in your next care package or settle in for a cozy movie night. Either way, you’ll end up with smiles and empty plates. Enjoy, and happy baking!
FAQs
Can I make these cookies gluten-free?
Absolutely! Swap in a 1:1 gluten-free all-purpose flour (about 1 cup) for a slightly different texture. You might need to add a touch more liquid—just 1 teaspoon of milk at a time.
Why did my cookies spread too much?
Did you skip chilling the dough? Cold dough keeps the cookies thicker. Also, double-check your baking soda measurement—too much can cause over-spread.
Can I use natural peanut butter?
Yes! Natural peanut butter adds extra flavor. Just stir well before measuring since the oil separates. Your cookies might be a tad denser, but they’ll still taste amazing.
How do I get soft centers instead of crunchy ones?
Bake at 350°F and remove at the lower end of the time range (10 minutes). Underbaking by 1–2 minutes keeps the centers gooey. Let them rest on the tray—they finish setting perfectly.
Follow me on Pinterest for more Peanut Butter Cookies recipes!
