Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 3 dozen cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (smooth and chunky both work)
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar (I used dark brown and it was good!)
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • For sprinkling: 1 tablespoon sugar, regular or superfine

Instructions

  1. Preheat oven to 350 degrees. Then in a large bowl, mix together the flour, the baking soda, the baking powder, and the salt.
  2. In another large bowl, beat together the butter and the peanut butter until they are fully mixed and begin to be fluffy. Add in the sugar and brown sugar and mix together until fully combined. Then add the egg, and mix until fully incorporated. Then add the milk and vanilla extract and mix until combined. Add the flour mixture and mix until just combined, and then stir in the peanut butter and chocolate chips.
  3. Place sprinkling sugar (about 1 tablespoon of sugar) on a plate. Drop the cookie dough by rounded teaspoonfuls into the sugar,and then put them on ungreased cookie sheets. Allow space in between the cookies. Then use a fork to flatten each cookie, making a crossed pattern on top, but leave each cookie still slightly rounded. Bake cookies for 10-12 minutes. Try not to overbake them - they may still look a little underdone when you pull them out but they will firm up after taking them out of the oven.
  4. Allow them to cool a bit on their baking sheets and then move them to a cooling rack to fully cool down.

Notes

Recipe adapted from Smitten Kitchen (& the Magnolia Bakery Cookbook)

Recipe Management Powered by Zip Recipes Plugin
http://www.inthiskitchen.com/2016/05/14/chocolate-chip-peanut-butter-cookies/
Peanut Butter Chocolate Chip Cookies on www.inthiskitchen.com

chocolate chip peanut butter cookies [ inthiskitchen.com ]

It has been nothing but rain, rain, rain here for the past, oh, 2 weeks. Honestly, it hasn’t been bothering me much – as long as it’s not cold outside, I don’t mind the rain. It feels refreshing and maybe being from Arizona makes me appreciate it more. I know when summer hits and we are all outside in the blazing sun we will be wishing for weather like this!

The rain does mean more staying inside though, and staying inside often makes me want to cook and bake. I actually made these chocolate chip peanut butter cookies a while back, but have been waiting to share them here.

chocolate chip peanut butter cookies [ inthiskitchen.com ]

chocolate chip peanut butter cookies [ inthiskitchen.com ]

The secret is, I don’t actually eat these chocolate chip peanut butter cookies… because I don’t eat peanuts! Sad, I know, but I’m afraid I may be allergic to peanuts so I just try to avoid them usually. However, I decided to be nice and I made these for my boyfriend Dan – he ate a good many of them, and fully endorses them. They also come from Smitten Kitchen, so you know you can trust her too. They certainly do seem heavenly, especially if you use dark chocolate chips in them. They are rolled in a fine coating of sugar before being baked off, giving them a nice crackly texture on the surface. I can only imagine they are great.

So for you peanut butter lovers out there, this one is for you!

chocolate chip peanut butter cookies [ inthiskitchen.com ]

Chocolate Chip Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 3 dozen cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (smooth and chunky both work)
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar (I used dark brown and it was good!)
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • For sprinkling: 1 tablespoon sugar, regular or superfine

Instructions

  1. Preheat oven to 350 degrees. Then in a large bowl, mix together the flour, the baking soda, the baking powder, and the salt.
  2. In another large bowl, beat together the butter and the peanut butter until they are fully mixed and begin to be fluffy. Add in the sugar and brown sugar and mix together until fully combined. Then add the egg, and mix until fully incorporated. Then add the milk and vanilla extract and mix until combined. Add the flour mixture and mix until just combined, and then stir in the peanut butter and chocolate chips.
  3. Place sprinkling sugar (about 1 tablespoon of sugar) on a plate. Drop the cookie dough by rounded teaspoonfuls into the sugar,and then put them on ungreased cookie sheets. Allow space in between the cookies. Then use a fork to flatten each cookie, making a crossed pattern on top, but leave each cookie still slightly rounded. Bake cookies for 10-12 minutes. Try not to overbake them - they may still look a little underdone when you pull them out but they will firm up after taking them out of the oven.
  4. Allow them to cool a bit on their baking sheets and then move them to a cooling rack to fully cool down.

Notes

Recipe adapted from Smitten Kitchen (& the Magnolia Bakery Cookbook)

Recipe Management Powered by Zip Recipes Plugin
http://www.inthiskitchen.com/2016/05/14/chocolate-chip-peanut-butter-cookies/

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8 thoughts on “Chocolate Chip Peanut Butter Cookies

    1. Haha yeah I just take other people’s word for it when I make things like this 🙂 I felt a little silly blogging about it if I couldn’t try it, but my boyfriend loved them so I went for it!

    1. Vancouver is probably my favorite city I’ve ever visited – so jealous you lived there! And I know, it is sad not to be able to eat the batter from these 🙂

    1. I’m the same way! Even if I don’t eat it I still enjoy making something that people will love. Thanks 🙂

    1. You can use either one. Unsalted is usually used in baking so that you can control the small amount of salt you use.

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