These peanut butter chocolate chip cookies are the perfect cookie variation to make for all the chocolate peanut butter lovers in your life, of which there are probably many.
Is there any more perfect flavor combination than chocolate and peanut butter? Many people would definitely say “absolutely not”. Chris has always been a big fan of all peanut-butter-chocolate treats, and while my kids have always been very against peanuts in all forms, both of them have recently started to come around. I thought the time was just right to test out these peanut butter chocolate chip cookies and see if they could become another go-to favorite in our household. I’m always up to try another interesting chocolate chip cookie variation, and if you are too, I’m excited to share this cookie recipe with you today. This is really the best buttery chocolate chip cookie recipe to make the next time you have a craving for peanut butter and chocolate.
More essential cookie recipes: Salted Chocolate Chip Cookie Recipe
Ingredients Needed for the Peanut Butter Chocolate Chip Cookies
You’ll need:
- All-purpose flour
- Baking soda
- Smooth peanut butter
- Butter or plant-based butter substitute
- Granulated sugar
- Brown sugar
- Egg or a plant-based substitute, prepared according to package directions.
- Vanilla extract
- semi-sweet chocolate chips
- Coconut oil (optional, but helpful for the drizzle topping)
These cookies are truly the perfect mix between a chocolate chip cookie and your favorite soft-and-chewy peanut butter cookies from childhood. They make a beautiful addition to any dessert table or cookie tray, and you probably already have everything you need to bake them in your pantry.
You may also need: Soft and Chewy Peanut Butter Cookie Recipe
How to Prepare the Cookies
Start by combining the butter, peanut butter, and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream these ingredients together on high speed until you have a smooth, fluffy mixture. Add in the egg and vanilla extract and beat the mixture for a few seconds more.
Sift together the flour and bicarbonate of soda in a medium bowl and slowly add the flour mixture into the bowl of the stand mixer, little by little, with the speed on the lowest setting.
Once everything is well combined and you have a smooth dough ball, stop the mixer and dump in 1 cup of your chocolate chips. Turn the mixer back on for a few moments to mix the chips evenly into the cookie dough. Refrigerate the dough for about 20 minutes before scooping it out with a cookie scoop onto a cookie sheet lined with parchment and baking.
With these cookies, there’s one important step that you need to take to ensure even baking and a beautiful presentation: When you’re halfway through the baking time, remove your baking tray from the oven, rotate it, press each cookie down with the back of a fork to slightly flatten them before returning the tray to the oven for the remainder of the baking time.
Another classic for your cookie tray: The Best Non-Boring Oatmeal Cookies
Decorating the Cookies
This is a completely optional step, but I like to add a drizzle topping when I make this cookie recipe for a few different reasons. Firstly, it visually differentiates the cookies from basic chocolate chip on a dessert table or cookie plate. If you have anyone who avoids peanuts for any reason, this will allow them to know clearly which ones are the peanut butter chocolate chip.
The silky drizzled topping also just adds an extra decadent touch and makes the cookies both beautiful to look at and even more delicious. So decorating in this bakery-worthy way will be very much appreciated and is definitely worth the extra effort.
Once the cookies have cooled completely on a wire rack, melt the remaining chocolate chips in a microwave-safe dish. Then, mix in the coconut oil and whisk until the oil completely melts.
Using a teaspoon, drizzle the chocolate over the cookies in a zig-zag motion. Transfer the cookies to the refrigerator to be chilled for a few minutes to help the chocolatey coating set up a bit more quickly.
Store the cookies in an airtight container with waxed paper between the layers of cookies to keep them beautiful, or freeze them to save for later.
Here’s the full printable recipe.
These peanut butter chocolate chip cookies are the perfect cookie variation to make for all the chocolate peanut butter lovers in your life, of which there are probably many.
- 1 1/2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 cup Butter at room temperature or a plant-based substitute
- 3/4 cup Brown sugar
- 1/4 cup Granulated white sugar
- 1 cup Peanut butter
- 1 tsp Vanilla extract
- 1 Egg or a prepared plant-baed substitute
- 2 cups Chocolate chips divided
- 1 1/2 tbsp Coconut oil
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, and both sugars until light and fluffy. Add the egg and vanilla and continue to beat for a few seconds more.
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Sift together the flour and baking soda, then add that in slowly, a little at a time, with the mixer running on low. Continue mixing until you have a smooth ball of dough.
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Add in 1 cup of chocolate chips and continue to mix on low speed until the chocolate chips are evenly distributed. Chill the dough for about 20 minutes in the refrigerator.
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Scoop the dough out onto a parchment or silpat-lined baking sheet using a medium cookie scoop. Bake the cookies at 350° for 15 minutes.
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Halfway through the baking time, remove the cookies from the oven and press each one down slightly with the back of a fork. Rotate the cookie sheet then put it back into the oven for the remainder of the baking time.
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When the baking time is up, transfer the cookies to a wire cooling rack and allow them to cool completely before moving on to the chocolate drizzle topping step.
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To prepare the chocolate topping, place the rest of the chocolate chips into a microwave safe dish and melt in the microwave. This should take about 45 seconds. Stir in the coconut until and continue mixing until the oil is completely melted and incorporated. Scoop up the melted chocolate with a teaspoon and drizzle over the cookies using a zig-zag motion. Place the decorated cookies is the refrigerator for a few minutes to help set the topping more quickly.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.