Peanut Butter Chocolate Chip Cookies

Cookies · Desserts · April 5, 2018

Soft and Chewy peanut butter cookies filled with chocolate chips that are out of this world. If you love the peanut butter and chocolate combo, you’ll love this simple cookie recipe that is packed full of flavor.

Peanut Butter Chocolate Chip Cookie recipe

Chocolate Chip Peanut Butter Cookies

Cookies are our WEAKNESS!! Growing up, it was so common to find warm cookies waiting for us in the kitchen after school (yes, my mom spoiled us), and I find myself wanting to do the same thing for my own kids. Yes, I WANT to do it, but resist the urge as much as I can. Unfortunately, when they are delicious sweets like today’s Peanut Butter Chocolate Chip Cookies, it’s hard to resist the urge to bake up a batch.

We’ve always enjoyed standard Peanut Butter Cookies, but load them up with chocolate chips, and you’ve taken them to a whole new level. I mean, if you like Reese’s Peanut Butter Cups, you’ll love this cookie – so peanut butter-y and chocolate-y! (And if you want to try a mini version of a similar cookie, CLICK HERE).

Chocolate Chip Peanut Butter Cookies

How to Make Peanut Butter Chocolate Chip Cookies

Like most cookies, this recipe isn’t difficult at all. Other than needing softened butter, you should be good to go on getting these beauties in the oven in no time. To begin…

  1. Cream your butter, peanut butter, brown sugar, and white sugar until smooth.Add eggs one at a time and beat until smooth. Stir in corn syrup, water, and vanilla.
  2. In a separate bowl, combine the flour, baking soda, and salt. Stir into your PB mixture. Fold in the chocolate and peanut butter chips.
  3. Placing them 3 inches apart, drop 1 ½ inch balls onto an un-greased baking sheet. Pat the tops down a bit before placing in the oven.

Before baking you can even add some chocolate chips on top to make them look even better. From there you bake them and TRY not to eat a dozen of them. 😉 This is definitely the kind of cookie you want to serve with a cold glass of milk. Pure heaven, my friends!

Peanut Butter Chocolate Chip Cookies

PB Chocolate Chip Cookies

We cannot wait to make another batch of these bad boys. They are the epitome of chocolate and peanut butter goodness.

For more peanut butter cookie recipes, check out:

5 from 1 vote
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Peanut Butter Chocolate Chip Cookies recipe

Soft and Chewy peanut butter cookies filled with chocolate chips that are out of this world. If you love the peanut butter and chocolate combo, you'll love this simple cookie recipe that is packed full of flavor.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36
Calories 179 kcal
Author Kristyn Merkley

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tbsp light corn syrup
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups milk chocolate chips chopped
  • 1 cup peanut butter chips

Instructions

  1. Preheat oven to 375 degrees F.

  2. Cream your butter, peanut butter, brown sugar, and white sugar until smooth.

  3. Add eggs one at a time and beat until smooth. Stir in corn syrup, water, and vanilla.

  4. In a separate bowl, combine the flour, baking soda, and salt. Stir into your PB mixture. Fold in the chocolate and peanut butter chips.

  5. Placing them 3 inches apart, drop 1 ½ inch balls onto an ungreased baking sheet. Pat the tops down a bit before placing in the oven.

  6. Bake at 375 for 10 - 12 minutes. Enjoy!

Nutrition Facts
Peanut Butter Chocolate Chip Cookies recipe
Amount Per Serving
Calories 179 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 127mg 5%
Potassium 44mg 1%
Total Carbohydrates 24g 8%
Sugars 16g
Protein 3g 6%
Vitamin A 2.2%
Vitamin C 0.1%
Calcium 1.9%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from AllRecipes.com.

Peanut Butter Chocolate Chip Cookies

Recipe Notes:
  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 24 cookies
  • ANY CHANGES MADE: used 1 1/2 cup of milk chips instead of 2 cups semisweet, added 1 cup pb chips. Baked for less time.
  • ANY SUGGESTIONS FOR NEXT TIME: none
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    Comments

    Barbara Raymond

    Your recipes look divine.

    Steph

    Why the corn syrup?

    Tried & True
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