Peanut Butter Chocolate Chip Cookies

While my lovely parents were visiting me here in Columbus, we naturally took a trip to the most wonderful place there is…

Costco.

Duh.

And because my parents are SO incredibly kind and generous, they bought for me the three most important necessities for human survival…

  1. Wine
  2. Coffee K-cups
  3. Chocolate chips

Duh.

So yes, you may have noticed that I have been making quite a few “chocolate chip” recipes. And that is because – I have a gigantic 500 pound bag from Costco.

Sometimes life is so beautiful.

Peanut Butter Chocolate Chip Cookies

Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes pbc10 I LOVE these cookies.They are not TOO peanut butter-y… if that is even a thing. pbc5 In fact they very much resemble Chocolate Chip Cookies in texture.  pbc8 Soft, chewy, and packed with chocolate chips. Sweet but with an added pinch of salt to intrigue those taste buds. pbc9 I enjoy them best when still warm and dipped in cold milk. 

Or dipped in…

Yes… don’t judge me… I’m saying it!

…dipped in more peanut butter… MMM! pbc4

Ingredients

1/2 cup butter (1 stick)

1/2 cup peanut butter (chunky or smooth – your choice!)

3/4 cup packed brown sugar

3/4 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 3/4 cups semi-sweet chocolate chips

Directions

  1. Preheat oven to 350F. Lightly grease cookie sheet, set aside.
  2. In a medium mixing bowl, combine butter, peanut butter, and sugars – beat/fold/mix until creamy and well combined. Add eggs, one at a time, then vanilla – stirring between each addition.
  3. In a small bowl, combine flour, salt and baking soda. Add dry ingredients to wet – folding together until dough is formed.
  4. Add chocolate chips, stirring until chips are evenly distributed.
  5. Using a large spoon, scoop and roll dough into 1-2 in balls of cookie dough. Place on cookie sheet 1-2 inches apart.
  6. Bake at 350F for 12-15 minutes, or until cookie edges just begin to lightly brown.
  7. Remove from oven and allow cookies to cool on pan for at least 5 minutes. Move to wire rack to cool completely.

Storage: Store in plastic bag or airtight container for up to 1 week. Freeze for 2-3 weeks.

Want to print or save this recipe? Go ahead!

Peanut Butter Chocolate Chip Cookies
Yields 40
Print
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 cup butter (1 stick)
  2. 1/2 cup peanut butter (chunky or smooth - your choice!)
  3. 3/4 cup packed brown sugar
  4. 3/4 cup granulated sugar
  5. 2 eggs
  6. 1 tablespoon vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1 3/4 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350F. Lightly grease cookie sheet, set aside.
  2. In a medium mixing bowl, combine butter, peanut butter, and sugars - beat/fold/mix until creamy and well combined. Add eggs, one at a time, then vanilla - stirring between each addition.
  3. In a small bowl, combine flour, salt and baking soda. Add dry ingredients to wet - folding together until dough is formed.
  4. Add chocolate chips, stirring until chips are evenly distributed.
  5. Using a large spoon, scoop and roll dough into 1-2 in balls of cookie dough. Place on cookie sheet 1-2 inches apart.
  6. Bake at 350F for 12-15 minutes, or until cookie edges just begin to lightly brown.
  7. Remove from oven and allow cookies to cool on pan for at least 5 minutes. Move to wire rack to cool completely.
Notes
  1. Storage: Store in plastic bag or airtight container for up to 1 week. Freeze for 2-3 weeks.
The Hungry Bride http://thehungrybride.com/

Enjoy!

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