These aren’t like the peanut butter chocolate chip cookies you may have eaten growing up. The cookies are removed from the oven halfway through baking after they have spread out on the baking sheet but are still soft, and the tops are quickly covered in a mixture of chocolate and peanut butter chips and crushed whole peanuts. They finish baking in the oven, and have a beautiful aesthetic. If you love peanut butter and chocolate, these cookies are worth trying.
Peanut Butter Chocolate Chip Cookies
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 16 Tbsp (2 sticks) salted butter, softened
- ½ cup creamy peanut butter
- ¾ cup white granulated sugar
- ¾ cup packed light brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- ¾ cup semisweet chocolate chips
- ¾ cup peanut butter chips
- ½ cup crushed peanuts
- ½ cup pecans, roughly chopped (optional)
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter, peanut butter, and sugars until light and fluffy. Beat in eggs, one at a time, then add vanilla.
- Gradually mix in flour mixture until fully incorporated.
- *Try to avoid over-stirring the mixture here once you have added the dry ingredients.
- Gently stir in the chocolate chips, peanut butter chips, and crushed peanuts.
- Add the chopped pecans, if you want pecans in your cookies.
- Drop dough using a large spoon in heaping tablespoons onto the parchment paper on a baking sheet, spaced about 3 inches apart.
- *Note you will need to bake a few rounds of cookies if you are planning on baking all of the dough in the recipe. If you intend to freeze some of the cookie dough, form whatever you don’t plan on using into balls place the dough balls in the freezer.
- Bake at 375F for about 10-13 minutes, or until cookies have baked through and are golden brown.
- Allow the cookies to cool at room temperature for 5-10 minutes before carefully transferring the cookies to a wire cooling rack using a spatula.
My mom will often bake cookies, and freeze the baked cookies. My parents eat them right out of the freezer.
Ideally, I prefer the cookies to be soft and freshly-baked. If I am not going to bake all of the cookies at once, I will form the cookie dough batter into balls and freeze them individually on a plate in the freezer. I then transfer the frozen dough balls to a Ziplock bag or Tupperware in the freezer, and pull out a few whenever I feel like baking some off.
If I am already using my oven for dinner, I will often throw a few cookies in there after my dinner is done cooking and set my timer for an additional 12 minutes. Then you have an amazing freshly-baked dessert ready to go.