Our old-fashioned, thick, chewy peanut butter chocolate chip cookies have an amazing texture and taste. Easy to make, stay soft for days – a top 10 Fav!
The best peanut butter chocolate chip cookies are those made with love from scratch. These peanut butter chocolate chip cookies are one of my sister, Chrissy’s signature, cookies recipes. She is an unbelievable cook and baker and these cookies are her most requested baked item! These goodies have deservedly earned her some local notoriety in our small hometown!
When a recipe is described as “sugary”, “moist”, “chocolaty”, and “nutty”, you know you are in for something awesome. The aroma, flavor, and texture are obvious winners, the ease of preparation is a huge bonus. Give me twenty minutes with a mixer and an oven, and make a peanut butter lovers day!
The hallmark of these cookies is their homey essence, which makes them a great lunch box addition or work trip surprise. If you have a kid away at school or camp, a traveling spouse or you yourself are out of town, you can bet no one will turn down a stowed away package of chocolate and peanut butter cookies. 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.
Once your crew has created and devoured some peanut butter chocolate chip cookies Martha Stewart would be proud of, you might like to try our Classic Peanut Butter Cookies, No Bake Peanut Butter Bars, or Buckeye Cookies next!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- The chewy texture of these cookies is awesome!
- They stay softer longer than other homemade cookies.
- Easy to put together.
- The recipe comes from my sister Chrissy
SAVE THIS PEANUT BUTTER CHOCOLATE CHIP COOKIES
TO YOUR COOKIES OR DESSERT BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Are Peanut Butter Chocolate Chip Cookies?
Think of peanut butter and chocolate chip cookies as a delightful variation of the classic peanut butter cookie. The recipe remains largely the same, with the added bonus of rich chocolate morsels. Most people have developed a taste for their favorite chocolate chip, but if you’re thinking of trying out a new chip...
What Ingredients Do You Need To Make Peanut Butter Chocolate Chip Cookies?
My easy peanut butter chocolate chip cookies are made with many of the same ingredients as my Peanut Butter Cookies! You will need creamy peanut butter, brown sugar, an egg, a little milk, vanilla, flour, baking soda, salt, and a cup of semisweet chocolate chips.
In these peanut butter chocolate chip cookies no butter is necessary! Instead, I use a butter flavored shortening to create the softest, chewiest cookie imaginable.
How Do You Make Peanut Butter Chocolate Chip Cookies?
It could not be easier to whip up some soft peanut butter chocolate chip cookies. Simply blend the wet ingredients, mix in the dry ingredients, plop the dough onto a baking sheet, and bake for fewer than ten minutes!
You may choose to crosshatch your dough balls before baking to give them that characteristic “peanut butter cookie” look.
Step By Step: How To Make Peanut Butter Chocolate Chip Cookies
1. Preheat oven to 350 degrees. In a bowl, mix peanut butter, shortening, and brown sugar.
2. Cream the mixture with a hand-held mixer.
3. Add egg and beat until well combined.
4. Mix in milk and vanilla.
5. In a mixing bowl, whisk together flour, baking soda, and salt.
6. Add peanut butter mixture gradually.
7. Stir in chocolate chips.
8. Scoop the dough with a medium cookie scoop, slightly overfilling it. Arrange on ungreased cookie sheet.
9. Flatten balls slightly. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 15 minutes, then remove to wire baking rack to completely cool. (complete instructions below)
Peanut Butter Chocolate Chip Cookies
Ingredients
- 3/4 Cup Creamy Peanut Butter
- 1/2 Cup Butter Flavored Shortening
- 1 1/4 Cup Brown Sugar, Firmly Packed
- 1 Large Egg
- 3 Tablespoons Milk
- 1 Tablespoon Vanilla
- 1 3/4 Cup All-Purpose Flour
- 3/4 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 1 Cup Semisweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, using a hand-held electric mixer, cream peanut butter, shortening, and brown sugar.
- Add egg and beat until combined. Mix in milk and vanilla.
- In a small mixing bowl, whisk together flour, baking soda, and salt; gradually add to the peanut butter mixture. Stir in chocolate chips.
- Scoop the dough with a medium cookie scoop, slightly overfilled, and arrange on ungreased cookie sheets. Flatten balls slightly with your hand or the bottom of a glass. Crosshatch if desired. (I don't with these cookies)
- Bake in preheated oven for 10-12 minutes, or until center of cookies appear just slightly wet, and edges are set. The cookies will continue cooking and set as they cool.
- Allow cookies to cool on baking sheets for 15 minutes, then remove to wire baking rack to cool completely.
Nutrition
You can see how chewy these babies bake up!
Recipe Notes For Peanut Butter Chocolate Chip Cookies:
Peanut butter chocolate chip cookies no brown sugar added: 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.
Crunchy peanut butter chocolate chip 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. They typically have a little blade that scrapes the dough from the scoop when you squeeze the handle, and they come in a variety of sizes. A medium scoop delivers about one and a half tablespoons of dough. We used a medium scoop to make these cookies. Here’s the brand that I like to use!
Can You Make Peanut Butter Chocolate Chip Cookies Ahead Of Time?
Peanut butter cookies with chocolate chips can absolutely be made in advance. The dough will keep for several days in the fridge and up to a year in the freezer. Baked cookies will keep for three weeks in the fridge and around eight months in the freezer (unlikely they’ll last that long though).
How Do You Freeze Peanut Butter Chocolate Chip Cookies?
There are many ways to freeze cookies. Peanut butter cookies tend to be a bit on the fragile side, so I recommend selecting a method that allows you to lay them flat. You can place them in rows in an airtight container, lining each layer with wax paper. Alternatively, you can place them in a resealable freezer bag.
Have There Always Been Fork Marks On Peanut Butter Cookies, And Why?
The first public recipe of peanut butter cookies was from 1916. Hard to say but fork marks seem to have always been included. Peanut butter cookies do not spread like other cookies thanks to the density of peanut butter. If you leave the dough in a ball, odds are the center will not cook thoroughly. So while the hash marks look pretty and festive, they also serve a useful purpose!
As an added bonus for the crispy cookie lovers out there, the hash marks create a wider cookie – more surface area, which produces more crunchable territory.
More Peanut Butter Treats:
- Easy Peanut Butter Fudge
- Dark Chocolate Peanut Butter Truffle Brownies
- Peanut Butter Pie
- Peanut Butter Pretzel Bites
- Peanut Butter Blossoms
- Oatmeal Peanut Butter Cookies
- Magic Middle Peanut Butter Cookies
More Cookie Recipes:
Source: My Sister Chrissy ♥
JuLie says
November 18, 2018 at 8:13 pmHi, would it be ok to use butter instead of shorting please ?
Kathleen says
November 21, 2018 at 6:39 pmHey Juli. Yes, you can. Honestly, though it will totally change the texture of the cookies. They will be thinner, crisper, and the won’t be as chewy. The butter will give them a really great flavor though. Hope that helps <3
Julie says
November 23, 2018 at 6:18 amThank you, is shorting what we call lard, is it a white block of fat (uk ) please
Cookie queen says
November 3, 2019 at 11:19 amI subbed butter for shortening and the cookies were still fluffy and chewy! Not sure, maybe you baked them too long when you experimented with the butter or maybe that was just an inaccurate educated guess you made. Either way, butter was a great substitution!
AJ says
November 7, 2018 at 3:45 pmLOVE theses cookies 💕
Kathleen says
November 8, 2018 at 1:35 amThanks so much, AJ! We adore these amazing cookies <3