Peanut Butter Chip Chocolate Cookies
These peanut butter chip chocolate cookies have gooey centers with crisp edges and peanut butter chips in every bite. If you love the classic chocolate and peanut butter combination, these peanut butter and chocolate cookies are about to become your new favorite.
Servings: 24 Cookies
Cost: $7
Ingredients
- ½ cup butter (softened)
- 1 cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar (paked)
- 1 Tablespoon whole milk
- 1 tsp pure vanilla extract
- 1 egg
- 1 cup flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- 1 cup chocolate chips
- ½ cup peanut butter chips
Instructions
Make the Dough
- Combine flour, cocoa powder, baking soda, baking powder and sea salt in a medium bowl. Set aside.
- In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
- Add granulated and brown sugar and beat until combined.
- Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
- Add the dry ingredients and mix on low speed until combined.
- Add chocolate chips & peanut butter chips and stir until evenly distributed throughout the dough.
Chill the Dough
- Transfer the dough to an airtight container or cover the bowl with plastic wrap and chill in the refrigerator for at least 60 minutes.
Bake, Cool & Enjoy
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking pan with parchment paper or a silicone baking mat and set aside.
- Use a cookie scoop to measure 2 Tablespoons of dough and roll it into a ball. Repeat until all the dough has been used.
- Place 12 cookies on each large baking sheet.
- Use a fork to gently press a crisscross pattern into the top of each cookie.
- Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely looking set.
- Let the cookies sit on the baking pan for 5 to 10 minutes before removing to cooling rack.
- Cool completely on a wire rack before serving or storing.
Video
Notes
Ingredient Substitution Notes
- Salted Butter. Unsalted butter, vegan butter and coconut oil are good substitutes.
- Peanut Butter. I recommend using peanut butter that is solid at room temperature (Jif, Skippy, Skippy Natural, etc.). You can use natural peanut butter, but the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt int he recipe by ¼ teaspoon.
- Eggs. Check out my eggless chocolate chip cookies for possible egg substitutions.
- Whole Milk. you can use 2%, heavy cream, and half-and-half in place of whole milk..
- Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
- Granulated Sugar. White sugar or organic cane sugar are both great options.
- Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Peanut butter chips/chocolate chips. I personally like using more chocolate chips than peanut butter because the peanut butter chips are very sweet. You can change the ratio to suit your tastes.
Nutrition
Serving: 1Cookie | Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 146IU | Vitamin C: 0.05mg | Calcium: 25mg | Iron: 1mg