Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies! They’re soft and chewy and everyone loves them.
These aren’t just peanut butter treats with chocolate chips; no, they’re chocolate chip treats with nut butter.Boom – drop the mic.
After I made my number one peanut butter treat formula and the best ever chocolate chip treat formula, I began acknowledging you all adoration BOTH of those treats. Why not make them into one awesome rich and delightful mixed cookie?These simple Peanut Butter Chocolate Chip Cookies are chewy and delicate, gooey and astonishing. This is the ULTIMATE peanut butter chocolate chip treat formula!
Presently, it’s not similarly as straightforward as taking my chocolate chip treat formula and adding peanut butter. There were some other underlying changes that must be made also to try to represent the additional fat and volume the peanut butter adds to the treats.
This recipe calls for melted butter, but you can use softened if you need to.Peanut butter chocolate chip cookies are the perfect basic and easy cookie recipe. It’s such a timeless classic cookie everyone loves!
Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies!
- 1/2 cup unsalted butter melted
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
- Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
- Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
- Preheat oven to 350°F.
- Press cookie dough balls flat with the tines of a fork.
- Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
- Store in an airtight container for up to 3 days or freeze for up to one month.
**This recipe has been edited from the original which had a typo, it now calls for 1 ¼ cups flour instead of 1 3/4.**Note: if you make this with softened butter and not melted, you do not need to chill the dough.