These Chocolate Chip Cookies with Peanut Butter are soft, chewy cookies that combine two classics into one!
Chewy Peanut Butter Chocolate Chip Cookies
I am so in love with these cookies!
They combine the best of two worlds into one special little baked good.
I am a fan of soft peanut butter cookies, which is exactly what the base of this recipe is. And then we have added chocolate chips to it!
Ingredients in Chocolate Chip Peanut Butter Cookies
Here is what you need to make these cookies:
- Peanut Butter
- Chocolate Chips
- Brown Sugar
- Vanilla Extract
- Baking Soda
What Type of Peanut Butter is Best for Peanut Butter Cookies?
You can use either smooth or chunky based on your preference.
I like to use chunky because you get these great little nuggets of peanuts for texture in the cookie!
How to Make Chocolate Chip Cookies with Peanut Butter
First beat together the butter and brown sugar until smooth.
I like to use my stand mixer, but you can also use a large mixing bowl and a hand mixer.
Then beat in the egg, peanut butter, and vanilla extract until combined.
Add the flour, baking soda, and chocolate chips. Mix on low until they are just combined. Too much mixing will develop gluten and make them tough!
Chill the dough for at least 30 minutes.
Then preheat your oven to 350F and start scooping the dough with a cookie scoop into balls. This is the fastest and easiest way to get even sized cookies!
Put the dough balls into a small bowl full of sugar and shake to cover them. This will give them a great texture on the outside and a little sweetness.
Put them on the baking sheets and press them down slightly to make thick discs. The dough does not spread much so this helps give them a cookie shape instead of being a mound.
Bake for 8 minutes until just starting to get a little color. The dough will still be very soft.
Remove from oven and let sit 5 minutes on the shet before moving to a cooking rack.
Store in an air tight container for up to one week!
Should you refrigerate peanut butter cookie dough before baking?
Yes! Refrigerating cookies does two different things.
Chilling means that the butter is locked into the dough and will not run out of the dough. If the butter leaked, the cookies would be very crisp.
It also helps the cookies hold their shape to make them soft and chewy instead of spreading out too much and becoming thinner and crisper.
My favorite way to chill cookie dough is to simply stick the entire mixing bowl int he refrigerator after the dough is made for at least 30 minutes.
- In the bowl of a stand mixer beat the butter and brown sugar together on medium speed until smooth.If using a hand mixer, beat in a large mixing bowl.
- Add the egg, vanilla, and peanut butter. Beat on medium speed until well combined. It will be a very wet batter-like consistency.
- Add the flour, baking soda, and chocolate chips. Mix slowly until just combined.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- Preheat oven to 350°F.
- Place the granulated sugar in a small bowl.
- Scoop the cookie dough out with a cookie scoop, approximately 1.5 Tablespoons, and place each scoop into the sugar.
- Shake the bowl around to cover the dough ball with the sugar. You can typically fit a few at a time.
- Place the dough balls on a silicone baking mat or parchment paper lined cookie sheet approximately 1-2 inches apart. Gently press down each dough ball into a fat disc shape. The cookies do not spread much.
- Repeat with all dough and bake cookies for approximately 8 minutes. The cookies will still be soft.
- Remove cookies from the oven and let sit on the baking sheet for 5 minutes before moving cookies to a wire cooking rack to cool completely.Store in an air tight container for up to 7 days.