I often find myself with several bags of chocolate chips roaming freely in my cabinets. Today I found large milk chocolate chips, mini semi-sweet chips and white chocolate chips. When I bake cookies, I usually chop chocolate from a large bar of good chocolate, so it’s strange that I would find so many varieties of chips in my life. Well, life gave me chips, and I made cookies. Peanut Butter Chocolate Chip Cookies.
I also have a confession to make. I’ve been super busy adding great things to my life, not to mention the absolutely stellar weather in Los Angeles for the past few days. I wanted to just throw together a quick treat so I could get back outside to enjoy a good life.
These cookies are rich and buttery. They’re soft the day they’re baked, and have a nice crisp crunch the next day. The chocolate, whether you add one kind or three, is a lovely compliment to the peanut butter.
Go on… have a cookie and enjoy your life!
Peanut Butter Chocolate Chip Cookies
adapted from Baking
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
pinch of freshly grated nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- crunchy or smooth, but not natural
1 cup light brown sugar (packed)
3/4 cup sugar
2 large eggs
1 1/2 cup chocolate chips, whatever kind you have on hand
1/2 cup granulated sugar for rolling cookies
Position the racks to divide the oven into thirds and preheat to 350 degrees F . Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.
Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them. Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.
Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Claudia
I just finished making the cookies and wow are they good. Thanks Joy!
MElly
Hey Joy,
SUPERB recipe…one question thou..when u say
‘2 sticks (8 ounces) unsalted butter’
do u mean 16 oz of unsalted butter total?? Im not sure because I hail from a land where we don’t use ‘sticks’ as a measurement for butter…and sounds like ALOT of butter!
joythebaker
Eight ounces total butter
Larissa
I just made a batch of these to send to my sweetie. They’re fabulous – as many have said, perfectly crisp on the outside with a bit of softness inside and a lovely combination of sweet and slightly salty. I chopped up a few of those mini Reese’s cups and added them along with the semi-sweet chips.
PassionateMae
Hi Joy,
Just wanted to let you know that I’ve been visiting your blog. Came across your blog not too long ago.
I tried this recipe of yours but omitted and changed a few things here and there.
If you like, you could check out my version of PB Chocolate Chip Cookies on https://www.passionatemae.blogspot.com
Tc.
Mae.
Nicole
Great recipe — I did leave the rolling-in-sugar step out though, they are sweet as can be without it!
Kelly
This recipe is my family’s favourite! I must make these cookies every second day. Thanks for adding it! Peanut butter and chocolate – always a winner.
Stef
i just came across your beautiful blog a short time ago, and liked it very much. this is the first recipe i’ve tried from your blog, and it was very well received by my friends who sampled it! reduced the brown sugar by a 1/4 cup though, and it was just right. (i love peanut butter by the way, and i definitely enjoyed these cookies!)thank you, and will be following your blog for updates now… =)
Carolina
I’ve just try them. Awesome! So deliciuos, so perfect!
Greetings from Argentina :)
Sami Beaton
They are delisous but 12 min was waaaaay too long they burnt
Ellen
aw yeah!! I accidently bought milk chocolate chips, which I despise. I do not waste calories on anything but dark chocolate! So I decided to make peanut butter cookies, use the chocolate chips, and give them to the neighbors. I came across this website, and it was so charming, I decided to try these. I was inspired to add around 4 tbs of cocoa and had no nutmeg, so I used cinnamon. My son wanted to use colored sugar, so we used red and green. We have crowned these cookies worthy of Santa!!!!! I am so happy right now! Sorry about your luck, neighbors!!
Eoki
Um… HELL YEAH THIS RECIPE ROCKED!
Leo
If you are making these to freeze should you flatten them before freezing?