Peanut Butter Chocolate Chip Cookies
User Reviews
4.9
72 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 2 mins
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Servings
32 cookies
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Calories
234 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Chocolate Chip Cookies
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My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill! Recipe includes a how-to video!
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Ingredients
- 1 1 cup unsalted butter melted and then cooled until no longer warm to the touch
- 1 1 cup granulated sugar
- 1 1 cup light brown sugar firmly packed
- 1 1 cup creamy peanut butter (see note)
- 3 3 Tablespoons honey
- 2 2 large eggs room temperature preferred
- 1 1 teaspoon vanilla extract
- 3 ¼ 3 ¼ cups all-purpose flour
- 1 1 teaspoon baking powder
- 1 1 teaspoon baking soda
- 1 1 teaspoon salt
- 1 1 cup milk chocolate chips
- 1 1 heaping cup dry-roasted peanuts coarsely chopped
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Instructions
- Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
- Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until thoroughly combined.
- Add chocolate chips and peanuts and stir well.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to several hours.
- Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
- Remove dough from refrigerator and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
- Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Equipments used:
Notes
- May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
- Cookie dough may be covered and chilled for up to 4 days. It may need to sit at room temp to warm a bit to be soft enough for scooping.
- After baking and cooling, store cookies in an airtight container for up to one week.
- I originally published a peanut butter chocolate chip recipe several years ago. It was essentially just my peanut butter cookies with chocolate chips added, so I have modified it to make something more unique and more complementary of the chocolate chips. If you're looking for the original recipe, the original recipe can be found here.
Nutrition Information
Show Details
Serving
1cookie
Calories
234kcal
(12%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
162mg
(7%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
205IU
(4%)
Vitamin C
0.04mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 234kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 162mg | 7% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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