Preheat oven to 350°F. Please read our disclosure policy. Last month I shared some delicious chocolate peanut butter cupcakes that my husband just can’t get enough of! Absolutely fabulous. A while ago, I posted a photo of chocolate chip cookies after deciding to throw peanut butter into the batter at the very last minute. If there were a contest for least ingredients in a chocolate chip peanut butter cookie, we’re pretty sure ours would win first place. Personally, I don’t think it’s a good idea because of its flavor and texture. They are soft and delicious. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months. Preheat oven and line two baking sheets with parchment paper or silicone baking mats. If you don’t weigh the ingredients, then the result can be inconsistent. You can literally throw these flourless, protein-packed peanut butter chocolate chip cookies together in under five minutes. Add eggs one at a time; blend until light and fluffy. Cream together sugars and butter in a mixing bowl until combined. Thank you, Allison You mean using tahini instead of the peanut butter? Isn’t Chocolate and Peanut Butter the best flavor combination to ever exist? Forget about it! A chewy peanut butter cookie flecked with sweet chocolate chip morsels is a treat for all occasions. At first I added 1 cup of peanut butter to the cookies, which is what most recipes use, but the flavor wasn’t strong enough. They only have four ingredients, they’re unbelievably scrumptious, they’re naturally gluten-free, and as the title indicates, they’re easy to whip up. Line 2-3 pans with parchment paper. Chocolate peanut butter cookies: you could incorporate 2 tablespoons of cocoa powder to give the cookies a chocolate … Chocolate Chip Peanut Butter Cookies. Mix all ingredients except chocolate chips. The second time i made they came out much more fragile and broke easily. This generated a lot of excitement as many of you have reached out and asked which recipe I used and how much peanut butter to add. Hi, thank you for the lovely recipe! Any suggestions to make it moist? Thank you for the delish and easy recipe! Combine butter, peanut butter, and sugars until well mixed but not fluffy. However, they came out absolutely perfect even without chilling it. Thank you! These cookies are amazing. Like all the best people in my life, these cookies are sweet and a little nutty! I used natural chunky peanut butter and everything about the cookies is fabulous. My boyfriend can’t get enough of them!! Chocolate Chip Peanut Butter Cookies Recipe | Taste of Home I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldn’t be getting a big bite of dryness. My favorite cookie recipe ever! What could have been the reason? 12 minutes was the perfect time for my oven, but agree with the other comments. Easy 4-Ingredient Perfect Peanut Butter Cookies — The cookies are impossibly easy and can be made in advance with ingredients you likely already have on hand! The cookies came out moist and chewy and had the right amount of peanut butter flavor. I have many chocolate chip cookie recipes, so it’s better to use those. Hi Linda. To make this peanut butter chocolate chip cookies recipe, begin by creaming together the peanut butter, shortening, and sugar. Peanut Butter Cup Peanut Butter Bars — The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it. Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. Hi! I loved it and want to bake it for my friends but both are allergic to peanuts. We love them I’m making them almost once a month now! Thankyou for the recipe!,x> Will be making these today at work, Has anyone worked out the calories in these? In a medium sized mixing bowl, combine peanut butter, sugar, and egg, and mix well to combine. Hi there, I would like to know what happen if I do not put the baking soda into the cookies mixture? Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. I really like the look of the recipe but prefer natural peanut butter although I can understand how the creamy PB would have a nicer texture…. When blended, mix in the chocolate chips. Preparation Directions. I have been eating these Easy Peanut Butter Chocolate Chip Cookies … I will be making them again soon. Made these last night for some friends. It’s worth it and they are chewy, ooey and yummy! Add vanilla and peanut butter, mix to combine. BEAT shortening, sugar, brown sugar, Thanks for sharing! These came out great. In a separate bowl, combine the dry ingredients and add them gradually to the peanut butter mixture. Change up this recipe by swapping the milk chocolate chips out for dark, white or even peanut butter baking chips. Ingredients 1 cup creamy peanut butter 1 cup firmly packed brown sugar 1 large egg 1 teaspoon baking soda 1/2 cup milk chocolate chips These peanut butter chocolate chip cookies are always a hit with family and friends. I used regular peanut butter too. I only had natural peanut butter, but as another commenter suggested, I added an extra egg yolk. Allow cookies to cool for 10-15 in the cookie sheet until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. Form dough into round tablespoon-fulls. So so good! I’m wondering if this recipe might work with tahini? … They were nutty and sweet and not overwhelmingly peanut buttery. This is such a great recipe! How to Make Peanut Butter Chocolate Chip Cookies These cookies follow the same pattern that I start with to make all my great cookie recipes. Instructions Preheat oven to 375ºF. The sweet and bitterness of the chocolate pairs so perfectly with the creamy saltiness of the peanut butter. Very easy to follow and baked up like a dream. Set aside. I can never get enough peanut butter in cookies and this is perfect! Watch them to know the right time for your oven. I love making different variations of chocolate chip and peanut butter cookies, two of my favorites I have shared at the bottom, but really these Chewy Chocolate Chip Peanut Butter Cookies … Stir in maple syrup until well blended. Ultra soft and chewy peanut butter chocolate chip cookies. Beat with electric mixer at medium speed until well blended. That delicious flavor combination of those cupcakes was the inspiration for this recipe. In a separate bowl, sift … Bake for about 10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Thank you! Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. YUM! Baking soda helps baked goods rise so without it these may fall flat. Preheat oven to 350 degrees F (175 degrees C). Hi – I love your site! Possibly try again but add in some oil to supplement the moisture missing? These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. Add chocolate chips, white chocolate chips or even butterscotch chips to this cookie recipe. Chill it for about 1 hour until it's easy to handle. Peanut butter chocolate chip cookies are an easy and tasty dessert that my whole family goes crazy for! I haven’t tried it so I don’t know what adjustments will need to be made. 1 room temperature egg. Hi These have great flavor but so very dry. Preheat oven to 350ºF. Shut off the heat and let cool for about 10 minutes (so eggs don’t cook, and the chocolate chips don’t melt when you add them). Bake for 9 minutes. Glad a I came across this recipe. Thank you. Add eggs and vanilla, incorporate well. Add chocolate chips. In a separate bowl, blend the flour, baking powder, baking soda, and salt together well. The Peanut Butter Chocolate Chip Recipe I have for you today is one of the best simple cookies to come out of my oven lately. Will use your recipes for chocolate chip cookies! Preheat oven to 350°F/180°C degrees. just curious. Keep reading to learn how to make … The dough will be soft at this point. Store cookies at room temperature in an airtight container for up to 3 days. spoonful of dough on cookie sheets and flatten just a little bit The cookies have a pleasantly soft texture and plenty of chocolate chips. They loved them. In a medium bowl whisk together flour, baking soda and salt. Anytime I make these for an event or bring them somewhere they are gone so quickly! This flourless, easy Peanut Butter Chocolate Chip Cookies recipe requires just four ingredients – peanut butter, chocolate chips, sugar, and an egg! it’s best to follow the recipe and then tweak as you like later. Hi, would this recipe work as a normal chocolate chip cookie recipe without the peanut butter? Mine were ready in 10 minutes, but depending on your oven it can take up to 12 minutes. All Rights Reserved. These easy peanut butter chocolate chip cookies are becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter. May have had to do with the dark pans but they were toast. How to make Peanut Butter Chocolate Chip Cookies: In a bowl, whisk together the wet ingredients: 1/2 cup drippy creamy peanut butter. You can even add some more peanut butter if you like, but the cookies will be more crumbly. Chocolate chips: totally feel free to add chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or even mini chocolate chips. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Hi Shiran, loved this recipe! STEP ONE. You may have overmixed, overbaked? I was in a hurry and missed the step about chilling the dough. These are a new family FAV!! Best peanut butter cookies EVER! Beat in vanilla, egg, baking soda, and salt. And in the form of a cookie? Cream shortening, butter and both sugars together until light and fluffy, about 2 minutes. I will shape and freeze the rest of the dough for little treats whenever I like. My 10 year old has made these twice (with some direction and supervision from me because she’s a learning baker) and they have turned out amazingly so well! Use creamy peanut butter like Skippy. I halved the recipe and made half the cookies without refrigerating the dough and they turned out great! I can’t stress this one enough! This melt in your mouth peanut butter cookie recipe is so easy and makes the softest cookies! These easy peanut butter cookies stay soft for days and freeze well. Mix all of the dry ingredients in a large … Very easy! This was my first ever bake and they turned out so well. Hi, I wanted to ask if I can use oil instead of butter? This post may contain affiliate links. If you use too much or too little flour, it would affect the texture of the cookies. Delicious results! I altered the recipie a bit- all I had was the natural jif peanut butter, so I used that and added an extra egg to prevent it from spreading too much and it worked well!:). (225 g/2 sticks) unsalted butter, softened to room temperature, (375 g) creamy peanut butter (not natural), Soft, Chewy and Thick Chocolate Chip Cookies. Super chewy and ready in about 15 minutes, this flour-free dessert is perfect for late-night and last-minute cravings. I’m wondering if you experimented with this recipe and natural peanut butter again? Fans of the peanut butter/chocolate combination find endless ways to pair the two, often in elaborate concoctions that require both a fork and spoon (and a partner) to eat. Ours have stayed soft and chewy for days. what will happen? If you end up with a hard batch of cookies, bake the next batch for less time. Those cookies don’t stand a … Chocolate Peanut Butter Cookies What makes the best cookie for you? Hi Nicki, natural peanut butter won’t work as well in this recipe. You have successfully subscribed to our newsletter. Mix butter, peanut butter, sugars, eggs and vanilla together until creamy. I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. Shiran, if I use natural peanut butter because I don’t condone eating/using Skippy, can you tweak the recipe to compensate for the looseness of the natural stuff? I partnered with my friends at Imperial Sugar on today’s recipe! Hi Nicki, the reason they would have been dry is the oil that you would have been missing in the natural peanut butter and that you reduced it by 1/3 using only 1 cup. As an example, for some change-up, I changed it to 1/2 choc chips and 1/2 butterscotch chips. Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with chocolate chips! I used peanut butter chips mixed with Reece’s Pieces for that triple peanut butter flavor. I use milk chocolate chips in them. One of the nicest peanut butter, chocolate chip cookie recipes that I have ever tried! They are easy to make and incredibly delicious, I stumbled upon this recipe on IG and now I’m in love with you whole blog and all the tasty recipes! I use a little less butter but other than that I follow the recipe exactly! Sweet. 1/2 teaspoon baking powder. Add peanut butter and stir with a rubber spatula until melty and smooth (it’ll happen pretty fast). I am in charge of baking for Teacher Appreciation Week at my kids’ schools in May and I will definitely be making these. Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth. Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack. Easy Peanut Butter Chocolate Chip Cookies are truly AMAZING! You should have about 12 balls when finished. 1 teaspoon vanilla. If you serve them warm, they will melt in your mouth! Chocolate Peanut Butter Chip Cookies are thick chocolate cookies loaded with creamy peanut butter chips! Otherwise the taste is great, they were cooked perfectly. Hi Kathleen. I also used an entire bag of chocolate chips, cause let’s face it you can never have too much chocolate. I can’t believe I haven’t shared a simple peanut butter chocolate chip cookie yet. Mine were today too. 1/2 cup coconut or brown sugar. © 2020 ®/TM General Mills All Rights Reserved, Chocolate Peanut Butter Caramel Swirl Cookies. If they’re too dry, bake them for less time next time. In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Husband and kids loved them – it’s a keeper. Directions. I had some left over smooth peanut butter and whipped these up. Deliciously soft and chewy peanut butter cookies sprinkled with rich chocolate chips that make them extra gooey and yummy! Instructions Preheat oven to 350 degrees. Then add in the dry ingredients and fold until almost incorporated: 1/2 cup whole wheat pastry flour. Hi! You can get that homemade cookie taste in 15 minutes with these easy 5-ingredient peanut butter and chocolate chip cookies made from ingredients you most likely already have in your pantry. Line baking sheets with parchment paper. The classic flavor combo in an easy cookie recipe is perfect with a glass of milk! Cream the butter, peanut butter, granulated sugar, and brown sugar until light. For me, a cookie has to be soft andRead More I take them out of the oven as soon as they turn golden brown around the edges. Browning the butter also enhanced the nutty flavor if you’ve got the extra time. Don't make them too big because they do spread. I also added a teaspoon of cinnamon just because. The baking time can affect the texture of the cookies greatly, and slightly underbaking cookies will make them softer and chewier. STEP TWO. Simple. Loved them so much! I followed the directions completely. What can I do? Serve cookies warm or at room temperature. In a large heat safe bowl, … So, here you go – the best basic Peanut Butter Chocolate Chip Cookies. Just because you want to make cookies from scratch, that doesn’t mean you need to spend a ton of time doing so. We all LOVE peanut butter anything in our house. I took the 2nd batch out at 9 min and they’re perfect. Beat in the egg, one at a time, then beat in vanilla extract. My batch came out a little puffy at the top but they were perfect. Cookies will appear undone, that's ok. Modified: Mar 10, 2020 by John Kanell. If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. Add flour mixture and mix just until combined. Do not overmix. Peanut butter cookies tend to be dry, but with any chocolate chip cookie recipe, the trick is to slightly underbake the cookies so the center stays soft and moist. HEAT oven to 350ºF.. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. Copyright 2020 - Pretty. Line a baking sheet with [parchment paper|. I followed the recipe exactly but beware – you need to watch the cookies like a hawk. So I started experimenting with different cookie recipes and different amount of peanut butter to share with you the best cookies possible. Add the egg and mix until the batter is smooth and fluffy. And if you combine peanut butter with chocolate? Add the egg, followed by the milk and vanilla until well mixed. They remained soft for the next few days. Stir in … 1 and 1/2 cups tasted much better, and the texture of the cookies was still good. 1 cup (225 g/2 sticks) unsalted butter, softened to room temperature I added a little extra salt and reduced sugar and chocolate chips to a cup each. Beat in … Hi Hadar, I recommend sticking to butter in this recipe. Mix in flour slowly until cookie dough forms. Yes you can, but keep in mins that it will change the flavor of the cookies. Chunky is ok if you want some peanut chunks in it. And if I can how much oil should I put? I burnt the first 24 cookies even tho I took them out at 10 min exactly. You may wish to follow the recipe as stated. In separate bowl mix together flour, baking powder, salt and baking soda. Perfect recipe! In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Preheat oven to 350 F. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.