Why You’ll Love These Peanut Butter Chocolate Chip Cookies
I feel like I created the perfect Soft Peanut Butter Cookie Recipe a few years back, and today’s recipe is a spin on that. I’ve tried so many peanut butter cookie recipes in all the time I’ve been baking, and I can say with supreme confidence that my soft recipe is the best.
Why You’ll Love These Peanut Butter Chocolate Chip CookiesIngredients / What You Will NeedHow To Make Soft Peanut Butter Chocolate Chip CookiesHow To Store Peanut Butter CookiesGet the Recipe
The Best Flavor Combo! Isn’t Chocolate and Peanut Butter the best flavor combination to ever exist? I never shy away from a peanut butter treat and if you throw a few chocolate chips in there, I am guaranteed to be be smitten. Texture! Sometimes peanut butter cookies can be crumbly. Not this peanut butter cookie recipe! These cookies are soft, buttery, and melt in your mouth! Easy To Make! This cookie recipe is extremely easy to make and done from start to finish in under 30 minutes. And who doesn’t want a warm cookie asap?
Ingredients / What You Will Need
Make sure to scroll down to the recipe card at the bottom of the post for the full ingredient list and instructions!
Butter. I use salted butter in this cookie recipe, but you can absolutely use unsalted butter if you prefer. Peanut Butter. I use creamy peanut butter in this recipe, but you can also use crunchy peanut butter if that’s what you enjoy or simply have in your pantry. You can also use “natural” style peanut butter if that’s what you enjoy, just make sure to stir it up well before mixing in to get all the oil combined. Sugars: You will need both granulated and light brown sugar for this recipe. Egg. I use large sized eggs in this recipe, as I do in all my baking recipes unless otherwise stated. The size of the egg can affect baking results, so make sure to check! Vanilla Extract. Vanilla balances out and pairs with the peanut butter really well! Cornstarch. Cornstarch makes these cookies extra thick and gives them that melty texture. Baking Soda AND Baking Powder. Baking soda ensures your cookie will rise and spread, while the addition of baking powder will aid in making these cookies thicker, yet not too dense. Kosher Salt. Salt in cookies enhances the flavor. I love a sweet and salty cookie! All Purpose Flour. Use the spoon and sweep method when measuring flour! Chocolate Chips. I use semi-sweet chocolate chips in this recipe, but you can use milk chocolate chips, white chocolate, or even chocolate chunks or chopped chocolate.
How To Make Soft Peanut Butter Chocolate Chip Cookies
Make sure to check out the recipe card at the bottom of the post for the full details! I do a few things differently in this cookie recipe than other peanut butter cookie recipes. Let me explain: PIN for later:
Store airtight at room temperature for up to 5 days for best freshness. Freeze baked cookies airtight for up to 2 months. Allow them to thaw at room temperature. If you choose to freeze the dough, just scoop it out in portions, flash freeze it, and then pop them into a large zip-top bag to bag when you’re ready. NO need to thaw the dough before you bake them, just add a few minutes to the bake time!
You’ll also sign up to get new recipes in your inbox. Δ Freeze airtight for 2 months, thawing at room temperature.
