How To Make Peanut Butter Chocolate Chip Cookies Recipe

step by step how to make peanut butter chocolate chip cookies

Mix peanut butter, shortening, and sugar.

Cream the mixture together.

Add the egg.

Followed by milk and vanilla until well mixed.

In a separate bowl, combine the dry ingredients.

Add them gradually to the peanut butter mixture.

Mix in the chocolate chips.

Scoop the dough.

Form the dough into balls.

Flatten slightly.

Bake.

***See the full instructions below.

dunking chewy peanut butter chocolate chip cookies in a glass of milk

Recipe Notes

This peanut butter chocolate chip cookie recipe is very straightforward to make! Here are a few tips to make it even easier!

Overmixing – To achieve results like chewy and moist Nestle peanut butter chocolate chip cookies, be sure not to over-mix. This develops too much gluten in the dough and makes your cookies tough.

As you add the dry ingredients, stop mixing when there are a few streaks of flour still running through the dough. Add the chips and finish mixing.

holding a piece of simple peanut butter chocolate chip cookies broken in half

Chocolate Chip Peanut Butter Cookies Ingredients

Lighten up – If you want to make healthy peanut butter chocolate chip cookies, you can consider decreasing the amount of sugar or using a natural baking sugar substitute. Just make sure it is a 1:1 replacement with regular sugar when deciding how much to add. You can also consider using sugar-free chocolate chips!

Shortening – Using shortening instead of butter also keeps the cookies moist and chewy for longer than a butter-based cookie which makes these great for mailing! These are the cookies I often mail to my kids when they’re feeling homesick! ♥ Here’s a slideshow with some great tips for packing and mailing cookies.

Brown sugar – Brown sugar adds moisture, so I do not recommend variations of the recipe that omit it. Without brown sugar, your cookies will not be as tender and chewy as promised! Bottom line I recommend you save your calories elsewhere.

Peanut butter chip cookies – If you’re feeling nutty and adventurous, replace half of your cup of chocolate chips with peanut butter chips! Stir in as described in step 4, and bake as you would the original recipe. This substitution enhances the peanut flavor of your cookies and makes those rare chocolate morsels even more desirable.

Crunchier cookies – For a crunchier iteration of this recipe, bake for approximately two longer than recommended, or until the edges are thoroughly golden. Don’t forget that baked goods further solidify as they cool! Alternatively, you could swap real butter for the shortening, a move that will crisp up your cookies.

Cookie scoop: For those of you who have never used one, cookie scoops resemble a rounded ice cream scoop. A medium scoop delivers about one and a half tablespoons of dough.

Storing + Freezing + Make-Ahead

Be sure to allow your cookies to completely cool. This peanut butter chocolate chip cookie recipe stores best in a well-sealed container in a cool pantry.

How Long Can You Keep These? According to food handling guidelines, baked cookies are kept in the pantry for about 5 days and in the freezer for up to 6 months. Frozen dough is best used within 2-3 months.

Can You Freeze This? Freezing this cookie recipe is a great way to extend its shelf life. Allow the cookies to cool before transferring them into a freezer container. Best practices in cookie freezing suggest individually wrapping the cookies in cling wrap for ultimate freshness.

You can also freeze the dough. Roll and flatten the cookies on a baking sheet lined with parchment paper. Freeze the dough for about an hour and put the frozen dough in a freezer bag. You can bake them frozen. Just add a couple of minutes to the baking time.

Make-Ahead Tips: You can keep the dough for these easy peanut butter chocolate chip cookies for up to 2 days in the fridge. Just roll them out and bake them when you’re ready for them!

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