These scrumptious PEANUT BUTTER CHOCOLATE CHIP COOKIES have your name all over ‘em!
To quote the fluffy, furry guy in blue, “COOO-KIEEEEE!” When it comes to this cookie recipe, COOKIE MONSTER has got that right. These extremely chocolatey, peanut buttery homemade cookies are our new favourite thing, and if you’re like other cookie lovers who’ve tried them, you won’t be able to eat just one. Our recipe for PEANUT BUTTER CHOCOLATE CHIP COOKIES is awesome.
Here’s why this recipe works:
Assembling this dry mix, complete with a big hit of cocoa powder, takes virtually zero prep time.
Using a stand mixer brings this cookie dough together in under 10 minutes.
Making these cookies with peanut butter and both chocolate and peanut butter chips boosts their flavour profile.
Now if that’s not enough to get your sweet tooth excited, how about this as one final enticement: you’ll have an incredible batch of homemade cookies ready to be enjoyed in about 25 minutes. Just think of all the joy you’ll bring to your friends and family, not to mention yourself!
Who’s in? Let’s make PEANUT BUTTER CHOCOLATE CHIP COOKIES.
I often think the ingredient photos for our COOKIES & SQUARES are the best. Seeing everything laid out in advance always gets my heart racing. These are similar to our recipes for plain but tasty CHOCOLATE CHIP COOKIES, this OLD-FASHIONED PEANUT BUTTER COOKIE RECIPE and these BROWN BUTTER BLONDIES. What’s not to love about recipes that use butter, sugar, eggs, nuts and chocolate? Notice we’re using granulated sugar instead of brown sugar for this recipe – we wanted cookies with less caramel notes. Gotta love ‘em!
CHOCOLATE & PEANUT BUTTER
The quartet of cocoa powder, peanut butter, semi-sweet chocolate chips and peanut butter chips is famous for good reason. They’ve been bringing memorable flavours to baked goods for decades. In this case, the hallmark chocolate and peanut butter flavouring is created by blending cocoa powder and either chunky or creamy peanut butter with some dry ingredients, then adding butter, sugar and eggs, respectively. The chocolate and peanut butter chips add additional hits of taste and a nice texture. Don’t use dark chocolate or milk chocolate chips though; the semi-sweet chocolate chips have been matched exactly to the quantity of sugar. Yummy and yummy!
The dry mix is standard fare and you’ll have no issues using the ingredients already in your pantry. Carol has tried the recipe using gluten-free flour and we’re happy to report the cookies baked off perfectly. This recipe has been crafted to work, and we promise it will!
TAKE A STAND
In trying to keep this recipe easy, straightforward and as foolproof as possible, we’re saying ditch the hand mixer. Making this homemade cookie recipe using a stand mixer is the only way to go. As you watch the VIDEO created for this recipe you might think, “there’s lots of room in the bowl of that stand mixer!” And you know what? You’re correct. That got us thinking… double the recipe! Yup, bake half and freeze the other half for next time. Judging by the way these PEANUT BUTTER CHOCOLATE CHIP COOKIES disappear, we think it’s a brilliant idea.
Our appreciation for the taste bud-pleasing pair of sweet with salty has been proven a few times now. You may remember us trying this trick with our CHOCOLATE ALMOND TOFFEE BARK and our really popular STICKY TOFFEE PUDDING. We just love the way the salt brightens the sweet notes in a recipe and you’ll taste it bite-for-bite in these cookies.
The instructions for this cookie recipe has us transferring the freshly baked cookies to a wire rack to cool. In the video I say “cool completely”, but now I realize I may be denying you the pleasure of enjoying the cookies when they’re still warm. To clarify, it’s important to move them off the hot baking sheet straight away to stop the bottoms from cooking further. After that, just wait until they’re warm to the touch, then enjoy!
Of course all you fellow cookie lovers out there don’t me to tell you how to enjoy these wondrous treats. Whether they’re paired with a tall glass of cold milk, a steaming cup of tea or coffee, maybe it’s just a stack of ‘em, let’s say three or four on their own. Just be prepared, these cookies will rock your world!
Don’t forget to BOOKMARK this page for future reference. Judging by how well they’re received whenever I make them, you’ll be coming back to this recipe often. And feel free to PIN this page to PINTEREST or share your finished dish on Facebook or Instagram.
Lastly, some good news and some bad news. Good news; they’re soft and chewy and peanut buttery and chocolatey. The bad news is that the yield of 30 cookies might sound like a lot, but it never is. These cookies will disappear in record time so best to pace yourself!
Who wants some PEANUT BUTTER CHOCOLATE CHIP COOKIES?!