They remained soft for the next few days. Perfect recipe! Preheat oven to 350°F/180°C degrees. The dough will be soft at this point. I am in charge of baking for Teacher Appreciation Week at my kids’ schools in May and I will definitely be making these. I was in a hurry and missed the step about chilling the dough. Ultra soft and chewy peanut butter chocolate chip cookies. Hi there, I would like to know what happen if I do not put the baking soda into the cookies mixture? Hi – I love your site! 1 and 1/2 cups tasted much better, and the texture of the cookies was still good. What can I do? Allow cookies to cool for 10-15 in the cookie sheet until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. If you serve them warm, they will melt in your mouth! Line baking sheets with parchment paper. This post may contain affiliate links. In a separate bowl, blend the flour, baking powder, baking soda, and salt together well. I take them out of the oven as soon as they turn golden brown around the edges. This flourless, easy Peanut Butter Chocolate Chip Cookies recipe requires just four ingredients – peanut butter, chocolate chips, sugar, and an egg! Don't make them too big because they do spread. Like all the best people in my life, these cookies are sweet and a little nutty! Glad a I came across this recipe. Chunky is ok if you want some peanut chunks in it. Husband and kids loved them – it’s a keeper. It’s worth it and they are chewy, ooey and yummy! These are a new family FAV!! Delicious results! We love them I’m making them almost once a month now! Hi! Cookies will appear undone, that's ok. In a medium sized mixing bowl, combine peanut butter, sugar, and egg, and mix well to combine. How to Make Peanut Butter Chocolate Chip Cookies These cookies follow the same pattern that I start with to make all my great cookie recipes. Beat with electric mixer at medium speed until well blended. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months. All Rights Reserved. 1 teaspoon vanilla. These easy peanut butter chocolate chip cookies are becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter. Thank you! They loved them. Hi Nicki, natural peanut butter won’t work as well in this recipe. Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Easy Peanut Butter Chocolate Chip Cookies are truly AMAZING! I used natural chunky peanut butter and everything about the cookies is fabulous. We all LOVE peanut butter anything in our house. These came out great. Peanut Butter Cup Peanut Butter Bars — The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it. Chocolate chips: totally feel free to add chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or even mini chocolate chips. Very easy to follow and baked up like a dream. For me, a cookie has to be soft andRead More I love making different variations of chocolate chip and peanut butter cookies, two of my favorites I have shared at the bottom, but really these Chewy Chocolate Chip Peanut Butter Cookies … Preheat oven to 350°F. I haven’t tried it so I don’t know what adjustments will need to be made. Instructions Preheat oven to 375ºF. Cream together sugars and butter in a mixing bowl until combined. These cookies are amazing. This generated a lot of excitement as many of you have reached out and asked which recipe I used and how much peanut butter to add. A chewy peanut butter cookie flecked with sweet chocolate chip morsels is a treat for all occasions. Mix butter, peanut butter, sugars, eggs and vanilla together until creamy. In a large heat safe bowl, … Forget about it! Add chocolate chips, white chocolate chips or even butterscotch chips to this cookie recipe. How to make Peanut Butter Chocolate Chip Cookies: In a bowl, whisk together the wet ingredients: 1/2 cup drippy creamy peanut butter. Chocolate Peanut Butter Cookies What makes the best cookie for you? At first I added 1 cup of peanut butter to the cookies, which is what most recipes use, but the flavor wasn’t strong enough. Preheat oven to 350ºF. it’s best to follow the recipe and then tweak as you like later. My boyfriend can’t get enough of them!! This was my first ever bake and they turned out so well. Bake for 9 minutes. Loved them so much! Beat in vanilla, egg, baking soda, and salt. Instructions Preheat oven to 350 degrees. I took the 2nd batch out at 9 min and they’re perfect. Sweet. Will use your recipes for chocolate chip cookies! Shut off the heat and let cool for about 10 minutes (so eggs don’t cook, and the chocolate chips don’t melt when you add them). That delicious flavor combination of those cupcakes was the inspiration for this recipe. And if you combine peanut butter with chocolate? Mix in flour slowly until cookie dough forms. And if I can how much oil should I put? Stir in … So I started experimenting with different cookie recipes and different amount of peanut butter to share with you the best cookies possible. Preparation Directions. Easy 4-Ingredient Perfect Peanut Butter Cookies — The cookies are impossibly easy and can be made in advance with ingredients you likely already have on hand! Best peanut butter cookies EVER! Otherwise the taste is great, they were cooked perfectly. They were nutty and sweet and not overwhelmingly peanut buttery. I burnt the first 24 cookies even tho I took them out at 10 min exactly. The cookies came out moist and chewy and had the right amount of peanut butter flavor. Preheat oven to 350 F. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. I use a little less butter but other than that I follow the recipe exactly! Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth. Hi Linda. Preheat oven to 350 degrees F (175 degrees C). You can literally throw these flourless, protein-packed peanut butter chocolate chip cookies together in under five minutes. I really like the look of the recipe but prefer natural peanut butter although I can understand how the creamy PB would have a nicer texture…. You can get that homemade cookie taste in 15 minutes with these easy 5-ingredient peanut butter and chocolate chip cookies made from ingredients you most likely already have in your pantry. As an example, for some change-up, I changed it to 1/2 choc chips and 1/2 butterscotch chips. And in the form of a cookie? I used regular peanut butter too. However, they came out absolutely perfect even without chilling it. Anytime I make these for an event or bring them somewhere they are gone so quickly! Hi Kathleen. 1/2 teaspoon baking powder. © 2020 ®/TM General Mills All Rights Reserved, Chocolate Peanut Butter Caramel Swirl Cookies. HEAT oven to 350ºF.. If you don’t weigh the ingredients, then the result can be inconsistent. In a separate bowl, sift … BEAT shortening, sugar, brown sugar, Peanut butter cookies tend to be dry, but with any chocolate chip cookie recipe, the trick is to slightly underbake the cookies so the center stays soft and moist. Thankyou for the recipe!,x> Will be making these today at work, Has anyone worked out the calories in these? YUM! Hi, I wanted to ask if I can use oil instead of butter? 12 minutes was the perfect time for my oven, but agree with the other comments. These peanut butter chocolate chip cookies are always a hit with family and friends. Watch them to know the right time for your oven. Cream shortening, butter and both sugars together until light and fluffy, about 2 minutes. Hi, thank you for the lovely recipe! Deliciously soft and chewy peanut butter cookies sprinkled with rich chocolate chips that make them extra gooey and yummy! Mine were ready in 10 minutes, but depending on your oven it can take up to 12 minutes. Thank you for the delish and easy recipe! I can never get enough peanut butter in cookies and this is perfect! Form dough into round tablespoon-fulls. I can’t stress this one enough! Add vanilla and peanut butter, mix to combine. In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. These easy peanut butter cookies stay soft for days and freeze well. Hi! Super chewy and ready in about 15 minutes, this flour-free dessert is perfect for late-night and last-minute cravings. Ingredients 1 cup creamy peanut butter 1 cup firmly packed brown sugar 1 large egg 1 teaspoon baking soda 1/2 cup milk chocolate chips Beat in the egg, one at a time, then beat in vanilla extract. Copyright 2020 - Pretty. STEP TWO. In separate bowl mix together flour, baking powder, salt and baking soda. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Beat in … So, here you go – the best basic Peanut Butter Chocolate Chip Cookies. I can’t believe I haven’t shared a simple peanut butter chocolate chip cookie yet. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. The second time i made they came out much more fragile and broke easily. Thank you! Serve cookies warm or at room temperature. I followed the directions completely. 1 cup (225 g/2 sticks) unsalted butter, softened to room temperature Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack. Use creamy peanut butter like Skippy. Then add in the dry ingredients and fold until almost incorporated: 1/2 cup whole wheat pastry flour. If they’re too dry, bake them for less time next time. Change up this recipe by swapping the milk chocolate chips out for dark, white or even peanut butter baking chips. If there were a contest for least ingredients in a chocolate chip peanut butter cookie, we’re pretty sure ours would win first place. Hi, would this recipe work as a normal chocolate chip cookie recipe without the peanut butter? These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. Line 2-3 pans with parchment paper. I use milk chocolate chips in them. Made these last night for some friends. I’m wondering if you experimented with this recipe and natural peanut butter again? Add eggs and vanilla, incorporate well. This melt in your mouth peanut butter cookie recipe is so easy and makes the softest cookies! I have been eating these Easy Peanut Butter Chocolate Chip Cookies … Add peanut butter and stir with a rubber spatula until melty and smooth (it’ll happen pretty fast). Very easy! I will shape and freeze the rest of the dough for little treats whenever I like. … Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with chocolate chips! I followed the recipe exactly but beware – you need to watch the cookies like a hawk. If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. I will be making them again soon. Chocolate Chip Peanut Butter Cookies. You have successfully subscribed to our newsletter. 1/2 cup coconut or brown sugar. Stir in maple syrup until well blended. My favorite cookie recipe ever! You may wish to follow the recipe as stated. I loved it and want to bake it for my friends but both are allergic to peanuts. Isn’t Chocolate and Peanut Butter the best flavor combination to ever exist? I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. In a medium bowl whisk together flour, baking soda and salt. just curious. Chill it for about 1 hour until it's easy to handle. Fans of the peanut butter/chocolate combination find endless ways to pair the two, often in elaborate concoctions that require both a fork and spoon (and a partner) to eat. What could have been the reason? Personally, I don’t think it’s a good idea because of its flavor and texture. Baking soda helps baked goods rise so without it these may fall flat. The baking time can affect the texture of the cookies greatly, and slightly underbaking cookies will make them softer and chewier. The Peanut Butter Chocolate Chip Recipe I have for you today is one of the best simple cookies to come out of my oven lately. Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. Store cookies at room temperature in an airtight container for up to 3 days. When blended, mix in the chocolate chips. I have many chocolate chip cookie recipes, so it’s better to use those. Last month I shared some delicious chocolate peanut butter cupcakes that my husband just can’t get enough of! May have had to do with the dark pans but they were toast. Ours have stayed soft and chewy for days. In a separate bowl, combine the dry ingredients and add them gradually to the peanut butter mixture. You can even add some more peanut butter if you like, but the cookies will be more crumbly. Do not overmix. Please read our disclosure policy. Mix all ingredients except chocolate chips. They only have four ingredients, they’re unbelievably scrumptious, they’re naturally gluten-free, and as the title indicates, they’re easy to whip up. Mix all of the dry ingredients in a large … Thank you. I partnered with my friends at Imperial Sugar on today’s recipe! They are easy to make and incredibly delicious, I stumbled upon this recipe on IG and now I’m in love with you whole blog and all the tasty recipes! Modified: Mar 10, 2020 by John Kanell. Add the egg, followed by the milk and vanilla until well mixed. (225 g/2 sticks) unsalted butter, softened to room temperature, (375 g) creamy peanut butter (not natural), Soft, Chewy and Thick Chocolate Chip Cookies. I only had natural peanut butter, but as another commenter suggested, I added an extra egg yolk. I used peanut butter chips mixed with Reece’s Pieces for that triple peanut butter flavor. Directions. I also added a teaspoon of cinnamon just because. Chocolate Peanut Butter Chip Cookies are thick chocolate cookies loaded with creamy peanut butter chips! I also used an entire bag of chocolate chips, cause let’s face it you can never have too much chocolate. Preheat oven and line two baking sheets with parchment paper or silicone baking mats. Browning the butter also enhanced the nutty flavor if you’ve got the extra time. Hi Hadar, I recommend sticking to butter in this recipe. Mine were today too. I halved the recipe and made half the cookies without refrigerating the dough and they turned out great! Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. spoonful of dough on cookie sheets and flatten just a little bit One of the nicest peanut butter, chocolate chip cookie recipes that I have ever tried! Add the egg and mix until the batter is smooth and fluffy. I added a little extra salt and reduced sugar and chocolate chips to a cup each. The classic flavor combo in an easy cookie recipe is perfect with a glass of milk! Line a baking sheet with [parchment paper|. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. They are soft and delicious. Chocolate Chip Peanut Butter Cookies Recipe | Taste of Home Yes you can, but keep in mins that it will change the flavor of the cookies. Add chocolate chips. Thank you, Allison You mean using tahini instead of the peanut butter? STEP ONE. My 10 year old has made these twice (with some direction and supervision from me because she’s a learning baker) and they have turned out amazingly so well! Any suggestions to make it moist? A while ago, I posted a photo of chocolate chip cookies after deciding to throw peanut butter into the batter at the very last minute. Shiran, if I use natural peanut butter because I don’t condone eating/using Skippy, can you tweak the recipe to compensate for the looseness of the natural stuff? You should have about 12 balls when finished. If you end up with a hard batch of cookies, bake the next batch for less time. To make this peanut butter chocolate chip cookies recipe, begin by creaming together the peanut butter, shortening, and sugar. My batch came out a little puffy at the top but they were perfect. Chocolate peanut butter cookies: you could incorporate 2 tablespoons of cocoa powder to give the cookies a chocolate … Keep reading to learn how to make … I’m wondering if this recipe might work with tahini? Peanut butter chocolate chip cookies are an easy and tasty dessert that my whole family goes crazy for! I altered the recipie a bit- all I had was the natural jif peanut butter, so I used that and added an extra egg to prevent it from spreading too much and it worked well!:). If you use too much or too little flour, it would affect the texture of the cookies. Simple. Just because you want to make cookies from scratch, that doesn’t mean you need to spend a ton of time doing so. Set aside. 1 room temperature egg. what will happen? Hi Nicki, the reason they would have been dry is the oil that you would have been missing in the natural peanut butter and that you reduced it by 1/3 using only 1 cup. Possibly try again but add in some oil to supplement the moisture missing? Cream the butter, peanut butter, granulated sugar, and brown sugar until light. Hi These have great flavor but so very dry. Those cookies don’t stand a … Add flour mixture and mix just until combined. So so good! This is such a great recipe! Absolutely fabulous. I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldn’t be getting a big bite of dryness. Hi Shiran, loved this recipe! You may have overmixed, overbaked? Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Combine butter, peanut butter, and sugars until well mixed but not fluffy. The cookies have a pleasantly soft texture and plenty of chocolate chips. Bake for about 10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Add eggs one at a time; blend until light and fluffy. I had some left over smooth peanut butter and whipped these up. The sweet and bitterness of the chocolate pairs so perfectly with the creamy saltiness of the peanut butter. Thanks for sharing!