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.
Ellen C
I failed to read the directions and just mixed all the ingrediants in the bowl…they are baking right now so I hope they turn out ok….
erin
Made these last week. So delicious. Thank you! I had some dough that I just rolled into balls and covered with melted chocolate. mmmm, I’m going to have another right now. Your blog is awesome!
sada
aaah i dont know what it is but whenever i make cookies they come out pretty flat. they dont have nice rounded edges like in the pics above :( i love baking so much but i dont know why, i suck at making cookies, and if they taste good, they look weird which bothers me just as much. i dont know if its the oven or one of the ingredients…and i think the pb i used was natural and it had soooooo much oil in it. the dough was soooooo oily. weird. i think i’ll just stick to regular choco chip cookies. but your cookies lok amaaaaaaaaaaaazing!
lidia@ sugarslut
i made these but instead of chocolate chips added butterfinger chunks!
turned out so delicious :D
cuppycake
I came across this recipe the other day when I was feeling a bit blue and wanted a sweet treat! I owe the change of my mood to you and your blogs I love to read what you write. That alone had me smiling and feeling a bit better. When the smell of warm peanut butter and choc. chips filled my kitchen I was forgetting my troubles and when the time came to eat them my mood was lifted my sweet craving was fixed! And I owe it all to you! Thanks again for all the wonderful things you have to offer!
Jennifer
Wow. If the cookies are as good as the dough we have a winner!
Susan
Wow these look amazing! I’m going to bake some soon, but how many cookies does this recipe make?
Amanda- Hip House Girl
I just made these and I used natural peanut butter because that’s all I had. They turned out kinda crispy, so I lowered the cook time to 9 minutes and that helped a lot. Overall really good!
Brendy
Hi Joy!!
Ive just bake this cookies today…mmmm they are soooooo YUMMIII. I am not a really fanatic of PB, but my hubby is. This cookies are making me a true addict!!! Thanks for the great recepies…wonderfull pictures!!!!Hugs from PR!
Brendy
Ooohh I added some walnutts to the dough!!mmmmm.
Abby
OH!! So tasty couldnt resist bloggin them today :) Thanx for the choc chip addition you rocked it!