These bakery style peanut butter chocolate chip cookies are immense. Soft and yielding in the middle and gloriously crisp on the outer edge. Golden discs of nutty heaven.
Packed full of nutty flavour and studded with chocolate chunks these babies had me at Pea.
Incredibly moreish, please beware that they can become a small obsession.
Obviously you've got to like peanut butter but it's not overwhelming here and I find them very kid friendly.
*Scroll down for the full printable recipe card at the bottom of this post.*
Peanut Butter Chocolate Chip Cookie Recipe
These are easy peanut butter chocolate chip cookies, so easy that my young children make them from start to finish.
Obviously I bark at them throughout and make them do the washing up but they just love scooping the cookie dough into balls plus nibbling a bit as they go. Cooks perks.
200 grams (1 cup) Sugar - caster or granulated is fine.
110 grams (4 oz) Butter - it does need to be butter as baking spread contains too
170 grams (6 oz) Plain Flour - no self raising as it will make the cookies cakey with too much rise.
100 grams (3.5 oz) Peanut Butter - chunky or smooth
1 Egg - medium size
¼ tsp Vanilla Extract - double up on the amount if you only have essence
Pinch Salt - to bring out extra flavour (optional)
1 and ½ tsp Bicarbonate of Soda - this helps the cookies be chewy
100 grams (3.5 oz) Dark Chocolate Chips - you can use milk or dark but I recommend using cooking chocolate as it won't melt away as the cookie bakes. I cut up bars to give me more chocolate in each bite. But you can get large chocolate chips now I see. Go hard or go home with your chocolate it's a genius touch.
Method
I use a free standing mixer but you can use a hand held electric whisk too or even a wooden spoon.
- Firstly cream the butter and sugar together until light and fluffy for about 4 minutes. The mixture will pale.
- Add the egg, give it a good mix and then scrape down the side of the bowl and mix again.
- The peanut butter and vanilla goes in next.
- Mix together again for about 30 seconds and then tip in the flour, salt and bicarb of soda.
- Mix through again until you can't see any flour and finally tip in the chocolate chips.
- Mix just enough until dispersed throughout.
- I use 2 lined baking trays. I use a reusable silicone liner but baking paper is fine too, not greaseproof as it will stick to the cookies when baked.
- I put 6 cookie balls on each so that they have room to spread without joining up to each other.
- I use a small icecream scoop as that just makes it mega easy but you can weigh them if you want to. Each one is approx 55 grams.
- Leave them like this as they will spread in the oven.
- Bake for 10 - 12 minutes. They want some golden colour all over with browning around the outer edges. They will still be soft in the middle.
- Leave them for five minutes to cool on the tray and then transfer with a fish slice/spatula to a wire rack to completely cool.
Baking Tips
- I do use a oven thermometer as all ovens vary sometimes considerably and these cookies are affected tremendously by that.
- A couple of minutes baking time either way and the texture will be changed. To that end if you like your cookies chewy and soft then less time baking is the way to go.
- Personally I think 10 minutes is perfect here. You get crisp edges with a soft, chewy centre. But if you like a crisper cookie then leave them in for a couple of minutes more.
- At 10 minutes when you get these out they will not be firm in the middle but will set as they cool. I wait until the edges are darker and the cookies golden before taking them out so watch for that if you don't have a oven thermometer.
- Use any chocolate to suit. I have made these also with white or dark chocolate chunks. I like to cut up bars of cooking chocolate rather than use chocolate chips as the chunks are larger and give a real chocolate hit with every bite.
- Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time. You're welcome.
- Store in an air tight tin. The cookies are best eaten in the first couple of days.
Equipment Required
- Digital Scales
- Free Standing Mixer or Electric Hand Held Whisk and Mixing Bowl
- 2 Lined Baking Trays
- Fish Slice/Flat Spatula
- Wire Rack
- Oven Thermometer (optional)
If You Like This Cookie Recipe Then You May Like These
Peanut Butter Chocolate Chip Cookies
Ingredients
- 110 grams unsalted butter room temperature
- 170 grams plain flour
- 200 grams caster sugar
- 100 grams chunky peanut butter
- ¼ tsp vanilla extract
- 1 large egg
- 1 ½ tsp bicarbonate of soda
- 1 pinch salt
- 70 grams milk chocolate chunks can use dark chocolate
Instructions
- Pre heat the oven to 170 C/325 F/Gas Mark 3. Cream your 120 grams unsalted butter and 200 grams of sugar together until pale and fluffy.
- Add the egg and mix again. Scrape the sides of the bowl down. Add the 100 grams of peanut butter and ¼ tsp vanilla. Mix through and do the same with the 170 grams flour, 1 & ½ tsp of bicarb and pinch of salt.
- Tip in the 70 grams of chocolate chips and mix until dispersed evenly. Roll the cookie dough into 12 balls and put 6 on each baking tray. Bake for 10 minutes and golden around the edges.
- Allow to cool for 5 minutes on the tray before transferring to a wire rack to fully cool.
- Apply To Face
Notes
- Use any chocolate to suit. I have made these with white or dark chocolate chunks.
- They will be soft when they first come out of the oven and firm up as they cool.
- Make sure the cookies are golden all over and slightly darker at the edges
- Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
- Store in an air tight tin. The cookies are best eaten in the first couple of days.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or tag me in your social media. I love a good old hairy chin wag.
Louise
Have tried and tested these and they are AMAZING !
Lisa
Must give these a try ?
Antonia
Oh my, these look amazing! I've had peanut butter cookies, but never with chocolate. I can't wait to try these out. My daughter is going to flip! Thank you for bringing your wonderful cookies to the party! Happy Fiesta Friday!
Jhuls | The Not So Creative Cook
I love that you used chocolate chunks. I think they are better in cookies. 😀 These are so divine, Jenny. Thanks for sharing at Fiesta Friday party!
Kat (The Baking Explorer)
Peanut butter and chocolate are the perfect combination!
Choclette
Oh my, the thought of peanut butter chocolate chip biscuits has me wanting to race down to the kitchen. I haven't made any for at least a month ?
Your cookies look a lot prettier than mine. I think I'm just too interested in getting them down my neck as soon as possible.