Made with pantry staples and only one egg, this easy recipe for homemade, melt-in-your-mouth Peanut Butter Chocolate Chip Cookies can be made in less than 30 minutes!
This quick and easy recipe for Peanut Butter Chocolate Chip Cookies is one of our favorites. These cookies are soft and chewy when fresh out of the oven but start to get slightly crispier on the outside as they sit on counter.
The combination of chocolate and peanut butter is delicious and we love it in baked treats like in this Peanut Butter and Chocolate Chip Loaf or for a more decadent treat, this Peanut butter and Chocolate Cheesecake.
How to Make Them
You'll only need one egg and common pantry staples so you can make these cookies whenever you have a craving.
Here is an overview of the ingredients and steps to making these delicious peanut butter cookies. For the full recipe, please see the recipe card at the end of the post.
Ingredients Overview:
- All-purpose flour. You can also make these cookies using a combination of whole wheat pastry flour and all-purpose flour. Since this recipe uses one cup of flour, I like to use half a cup of of each.
- Baking soda and salt
- Unsalted butter - Softened to room temperature.
- Brown sugar
- Creamy peanut butter - natural peanut butter (where the oil separates) cannot be used in this recipe.
- Egg - Only one egg needed.
- Vanilla extract
- Semi-sweet chocolate chips - you can also use dark or milk chocolate chips.
Steps Overview:
- Place a rack in the centre of your oven and preheat it. Line 2 cookie sheets with non stick liner or parchment paper.
- In a medium sized bowl, combine the dry ingredients and set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until well combined.
- Add the peanut butter and beat until blended, add in the egg and vanilla. Beat on medium speed until light and fluffy.
- Reduce the mixer speed to low and add the flour mixture. Mix until the dough comes together, add the chocolate chips and stir to combine.
- Scoop the cookie dough and place dough on the baking sheet about two inches apart. Using your fingers, press down on the cookie dough balls to flatten them a bit.
- Bake for 10 minutes or until tops are set and cookies are lightly golden on the bottom. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before moving them onto a rack to cool completely.
Alternatives:
- Add even more peanut butter flavor by adding peanut butter chips instead of or in combination with chocolate chips.
- For crunch, add 1/2 a cup of chopped peanuts or use crunchy peanut butter.
How to Store
These peanut butter cookies can be stored at room temperature in an airtight container for up to a week. If you would like to make these cookies ahead, you can bake and freeze them in a large freezer bag or container for up to three months.
To freeze unbaked cookie dough balls, simply make the cookie dough, scoop and shape them and place on a baking tray to freeze. Once the cookie dough balls are solid, you can place them in a food storage freezer bag and store in the freezer for up to 3 months.
Enjoy!
More Cookies to Try
- Chocolate Walnut Cookies
- Chewy Chocolate Chip Cookies
- Chickpea Chocolate Chip Cookies
- Quinoa Chocolate Chip Cookies
Peanut Butter and Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter softened to room temperature
- 1 cup packed brown sugar
- 1 cup creamy peanut butter
- 1 large egg at room temperature
- 1 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Place a rack in the centre of your oven and preheat the oven to 350°F.
- Line 2 cookie sheets with non stick liner or parchment paper.
- In a bowl, combine the flour, baking soda and salt, set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until well combined.
- Add the peanut butter and beat until blended, add in the egg and vanilla. Beat on medium speed until light and fluffy.
- Reduce the mixer speed to low and add the flour mixture. Mix until the dough comes together, add the chocolate chips and beat until combined.
- Using a number 50 scoop, scoop the cookie dough and place the balls of cookie dough on the baking sheet. Using your fingers, press down on the cookie dough balls to flatten them a bit.
- Bake for 10 minutes or until tops are set and cookies are lightly golden on the bottom. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before moving them onto a rack to cool completely.
Notes
- Store the peanut butter cookies at room temperature in an airtight container for up to a week.
- Cookies can also be frozen in a freezer bag for up to three months.
Nutrition
plasterer bristol
Thursday 27th of February 2014
Oh wow, these look heavenly! i love peanut butter cookies....Thanks for sharing this recipe...
Simon
Sweet and Savoury Pursuits
Thursday 6th of March 2014
Glad you like it, hope you give the recipe a try.
Mama's Gotta Bake
Wednesday 19th of February 2014
Peanut butter and chocolate is my all time favorite combination!