Love this! You can even add some more peanut butter if you like, but the cookies will be more crumbly. Peanut butter and chocolate, two of the very best flavor combinations of ALL time! Every oven is different so I recommend checking them at 11 minutes the first time you bake them.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. I don’t cook using pounds and ounces. Preheat oven to 350°F/180°C degrees. So glad the cookies were a hit! Just baking these cookies now. Amount is based on available nutrient data. They came out great! Use an electric hand mixer to beat the butter and sugars until light and creamy. The secret is in the baking time! This is the second recipe of yours that I followed and had the same problem. Made these last night for some friends. Vigorously stir in the peanut butter into … You can also chill the dough, but you don’t HAVE to for this recipe. I snuck a piece of the dough and it is divine. We enjoy creating recipes that are simple, fresh, and family friendly. Use creamy peanut butter like Skippy.

My batch came out a little puffy at the top but they were perfect. The peanut butter flavor is subtle and not as strong as I was expecting, but these are still so good. I am a HUGE peanut butter chocolate fan, especially if cookies are involved. Percent Daily Values are based on a 2,000 calorie diet. Scrape the sides as needed, add the peanut butter, and mix for another minute.

You can place a slice of bread in the container to keep the cookies extra soft.

Hi Nicki, natural peanut butter won’t work as well in this recipe. These cookies are amazing.

When a batch of cookies lasts more then a week, I know its time to find another one. In a large heat safe bowl, microwave the butter until melted. Beat the eggs in gradually on a low speed, mixing well after each addition. These came out great. 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.

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. Very easy to follow and baked up like a dream. What can I do? These cookies are a hit! Scrape down the side of the bowl with a spatula.

© Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition What could have been the reason? Back to Chewy Peanut Butter Chocolate Chip Cookies. 24.2 g We share a love of cooking, baking, and entertaining. These were perfectly moist and have stayed soft and chewy for days after baking (stored in Tupperware in the fridge). Add comma separated list of ingredients to exclude from recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. These Peanut Butter Chocolate Chip Cookies are the BEST! Hi! I took the 2nd batch out at 9 min and they’re perfect.

Ha! Can’t wait to try them.

Cookies will appear undone, that's ok. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I used real butter and quick oats. this link is to an external site that may or may not meet accessibility guidelines. This peanut butter cookie recipe is simple. Delicious little cookie! Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Most people won't think twice about serving basic cornbread when is on the table. Usually with this dough i wrap it around a hershey kiss and then roll in powdered sugar before i bake them.

Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. I have made at least 15 of Maria’s cookie recipes and these were a favorite! Do not overmix.

Nutrient information is not available for all ingredients. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Only question I have for you….my cookies turned out puffy and not flat?

This is such a great recipe! Beat in the vanilla and peanut butter. Info. I made these last nite and they are gone by 9am this morning. To get awesome texture, I chilled the dough thorougly, rolled the dough into 1/4 cup size balls, pressed some M&Ms on top, then baked at 350 for about 18 minutes. I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. I am always trying out new cookie recipes I finally found my go-to recipe!!

Also super easy with ingredients that are readily available in pantry. … I know, I know.

These are very easy cookies to make. YUM! In a medium bowl whisk together flour, baking soda and salt. what will happen? Took them to work and received rave reviews. My husband is a peanut butter freak.

Thank you. Add the peanut butter and mix until smooth, about another minute. This is a keeper! The cinnamon adds a subtle, yet unique flavor to the cookies.

They look and smell delicious. These turned out great! Stir in chocolate chips. Have ready at least 2 baking sheets lined with parchment paper. These Peanut Butter Stuffed Brownies are high up on the list of favorites as well. And if you happen to like crispy cookies, you can bake them a little longer, but I personally prefer soft and chewy cookies. They will WOW you! I did have to bake them for slightly longer than 14 minutes to get the brown edges, but the center remained a little under baked looking. Turn the mixer on low and mix until just combined. Set aside. I used regular peanut butter too.

Don’t pack the flour when you are measuring.

Cookies and other baked good rely on fairly precise measurements--you can't just change things without the right sort of re-balancing of ingredients. One batch I used a fork to crisscross. Don’t pack your flour. Use creamy peanut butter like Skippy. I’m wondering if you experimented with this recipe and natural peanut butter again? I burnt the first 24 cookies even tho I took them out at 10 min exactly. If they’re too dry, bake them for less time next time. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

So good!

I haven’t tried it so I don’t know what adjustments will need to be made. But....I did change the size to just spoondrops and changed the baking time to approx. They were nutty and sweet and not overwhelmingly peanut buttery. These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. Add the eggs and vanilla and mix until combined! Hint: Since they don't "spread," you can cram several onto one cookie sheet.

I was in a hurry and missed the step about chilling the dough. Glad a I came across this recipe. Loved them so much! With the mixer off, add in all of the dry ingredients. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. This will be my favorite recipe for PB/choc. Chocolate Lover’s Chocolate Chip Cookie Recipe, Flourless Peanut Butter Chocolate Ganache Sandwich Cookies, Flourless Chocolate Peanut Butter Cookies, Ultimate Cookie Giveaway {KitchenAid Mixer + MORE}. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

You can also freeze the cookie dough and cookies! You don’t want super soft butter or melted butter.

Peanut butter and chocolate, two of the very best flavor combinations of ALL time! These cookies are really chewy and addictive. Good recipe. They remained soft for the next few days. Not your average PB cookie :)! Better than any peanut butter cookie I have had at a bakery. Neither does anyone else I know. Hi!

These are absolutely delicious and look like I purchased them at a bakery. If you end up with a hard batch of cookies, bake the next batch for less time. All Rights Reserved.

This was a great recipe. They are SO good! ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Peanut Butter with Chocolate Chip Cookies. Please try again.

I used a scoop that was a tad over 1 Tblsp. Store cookies at room temperature in an airtight container for up to 3 days. Will definitely be adding these to my list of go-to cookies! My favorite! Will use your recipes for chocolate chip cookies! I was out of chocolate chips and used butterscotch.

I had some left over smooth peanut butter and whipped these up. They melt on the tongue and have a slight crisp yet soft and gooey texture. They are soft and delicious. Ha! These are a wonderful cookie.

Otherwise the taste is great, they were cooked perfectly.

May have had to do with the dark pans but they were toast. Browning the butter also enhanced the nutty flavor if you’ve got the extra time.

The email addresses you entered will not be stored and will be used only to send this email. That adds up to less baking! Whoops! Ok!

I’m wondering if this recipe might work with tahini? But....I did change the size to just spoondrops and changed the baking time to approx. Mix until combined.

 -  it’s best to follow the recipe and then tweak as you like later. The cinnamon just adds a little something special:). We love sitting around the table with good food, good conversation, and good friends and family! Sooooo amazingly good, and easy enough for my 10 and 8 year olds to help out, not only did they enjoy hleping make these but the entire family was impressed by how yummy these turned out to be. I fluff the flour, then spoon it into my measuring cup, and then level off. Our kitchen is always open! Freeze well too. https://www.food.com/recipe/peanut-butter-chocolate-chip-cookies-51104 However, they came out absolutely perfect even without chilling it. The dough will be soft at this point. Cook time is per batch, cooking one sheet at a time. I also recommend using a silicone baking mat or parchment paper.

I chilled my dough for 30 minutes prior to baking and they turned out perfectly! I only had natural peanut butter which was cold from the refrigerator. Sounds like too much flour. I can’t stress this one enough! I like to make BIG peanut butter chocolate chip cookies! Anytime I make these for an event or bring them somewhere they are gone so quickly! I didnt use chips though. Any suggestions to make it moist? Chunky is ok if you want some peanut chunks in it. They look beautiful like they came from a bakery. I followed the recipe exactly but beware – you need to watch the cookies like a hawk. Looked like they came from the store bakery! Beat in the vanilla and peanut butter. Hi, I wanted to ask if I can use oil instead of butter? Thank you!

Let’s get out the ingredients so we can start baking! Very good cookie. They came out fine but did not present as well as the scoop. Didn't change a thing although I should have doubled the recipe! Everyone says that their cookie recipe is the best and that doesn’t always mean much, but I promise that this is the BEST peanut butter cookie recipe you have ever tried. The chocolate chips add a very special touch, but you can leave them out if you prefer.

Equally space out the cookies … If you serve them warm, they will melt in your mouth! The cookies will be super soft when you first take them out of the oven, so leave them for about 15 minutes before moving to a wire rack to cool. I made some larger and some a bit smaller and I was so thrilled that they did not spread out too much.

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