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Peanut Butter Chocolate Chip Cookies Recipe

There were some television commercials once that showed clumsy people bumping into each other and the result was chocolate in one person’s peanut butter and peanut butter in the other person’s chocolate. Their dilemma, of course, turned out to be a delicious treat. Let’s add our own twist. These two collide with a third person carrying a bowl of cookie dough. A silly concept, but that would produce an amazing result. Rather than carrying out this far-fetched scenario, you can recreate the results with this peanut butter chocolate chip cookies recipe.

This recipe is no more difficult than making regular chocolate chip cookies. In other words, these are simple cookies to make. There are a couple of pointers included that will ensure that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.

I think even Ruth Graves Wakefield who invented the chocolate chip cookie in 1937 would approve of this peanut butter chocolate chip cookies recipe.

Peanut Butter Chocolate Chip Cookies Ingredients

  • 1 cup of flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup of packed brown sugar
  • 1 cup of crunchy peanut butter
  • ½ cup of butter (1 stick)
  • 1 teaspoon vanilla
  • 1 large egg
  • ¼ cup of honey
  • 6 ounces of semi-sweet chocolate chips (about half a package)

Instructions

Preheat the oven to 350 degrees. Sounds simple, but accurate oven temperature is one of the tricks to having chewy versus hard cookies. Many oven thermostats aren’t accurate. It may indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The best way to know the exact oven temperature is to place a thermometer in the oven and then adjust the setting accordingly.

1. Combine the first three ingredients in a small bowl.

2. Mix the sugar and the rest of the ingredients (except the chocolate chips) in a blender until smooth and creamy.

3. Gradually blend in the dry ingredients with the mixer set to a low speed.

4. Stir the chocolate into the dough.

5. Cover the dough with plastic and chill for 30 to 40 minutes. This will make the dough not so sticky and easier to handle.

6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be affected.

7. Bake cookies for 12 minutes. They may not look ready, but if your oven is truly at 350 degrees they are ready to be taken out of the oven even if they seem to be undercooked. Don’t be tempted to leave them in longer or you will end up with the hockey puck version discussed earlier.

8. Let them cool for at least 5 minutes before removing them to wire racks. After they are cooled they will seem less fragile and will no longer appear to be undercooked.

Variations and Tips

If you like big hunks of chocolate, you can chop chunks off of a big chocolate bar or break up small chocolate bars and use these instead of chips.

One great tip is that peanut butter chocolate chip cookies are great with ice cream, but that seems a little obvious. It’s also a good idea to pop cold cookies in the microwave for a few seconds to get back that warm gooey sensation.

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