Peanut Butter Chocolate Chip Cookie Recipe
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Looking for easy peanut butter cookies? This peanut butter chocolate chip cookie recipe is the only cookie recipe you’ll ever need. Soft and Chewy you are going to love these chocolate peanut butter cookies.
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The Best Peanut Butter Chocolate Chip Cookie Recipe
Can you freeze the peanut butter cookie dough?
When making peanut butter cookie dough, you can make a double batch and freeze one of the batches. When freezing peanut butter cookie dough, you can do it in a few ways. You can freeze the cookie dough as a whole or as ready to bake cookie dough. When freezing the cookie dough as a batch, store the cookie dough in a freezer bag or in an airtight container.
The other way to freeze the cookie dough is to scoop it as if it is ready to be baked. Scoop the cookie dough onto a cookie sheet. Freeze the cookie dough balls. Once the dough is frozen, you can move the dough to a freezer bag. You want to make sure you have frozen the dough first. This prevents the dough from getting stuck together.
What are the best chocolate chips for these easy peanut butter cookies?
When you are making these easy peanut butter cookies I prefer to use milk chocolate chips. I like the way the peanut butter goes with the milk chocolate. If you prefer semi-sweet or dark chocolate, these will taste great in the peanut butter cookies too.
What makes it a soft peanut butter cookie recipe
When making a soft peanut butter cookie recipe, you want to make sure you are using room temperature butter. The butter needs to be whipped with the sugar until it is light and airy. This creates a fluffy, chewy cookie. You are also using brown sugar in this recipe too so that helps to give the cookie more moisture which makes a soft and chewy cookie. The flour in this recipe is another key point in creating a chewy cookie. It uses bread flour and cake flour combine to make the dough.
Ingredients for chocolate peanut butter cookies:
- cake flour
- bread flour
- baking soda
- baking powder
- coarse salt
- unsalted butter
- creamy peanut butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- milk chocolate (either chips or chopped)
- Sea salt
How to make peanut butter chocolate chip cookie recipe:
Step 1. In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
Step 2. In the bowl of a stand mixer fitted with paddle attachment, cream butter, peanut butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
Step 3. Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
Step 4. Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Step 5. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.
Enjoy!
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons, 8 1/2 ounces cake flour
- 1 2/3 cups 8 1/2 ounces bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks, 1 1/4 cups unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 1/4 cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons, 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds milk chocolate, either chips or chopped
- Sea salt
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Instructions
- In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter, peanut butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
- Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving.
- Serve warm.
Notes
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Want More Cookie Recipes?
If you love soft and chewy cookies as much as I do, you are going to want these other delicious cookie recipes. Some of these are traditional cookie recipes and some of them are cookie bars.
Strawberry Cookies with Chocolate Chips – If you love strawberry cookies, wait until you try this cookie recipe. Soft chewy cookies have a delicious strawberry taste that is packed with chocolate chips. Seriously, these are the best cookies you will ever try.
Maple Brown Sugar Cookies Recipe – You have to try this Maple Brown Sugar Cookies Recipe! This soft sugar cookie recipe has an amazing maple flavor. These chewy brown sugar cookies are so good, you have to try it.
Pumpkin Chocolate Chip Bars Recipe – Is there anything better than combining pumpkin and chocolate? I don’t think. This is a match made in food heaven. These moist and delicious and easy pumpkin chocolate chip bars are the best thing you will ever taste.
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