Quite honestly, these Peanut Butter Chocolate Chip cookies are probably our family’s favorite (non-Christmas) cookie. We can’t get enough of them. They are so frequently requested that it’s no surprise that they are something we bring to the beach. I just throw them in a large resealable bag. Sometimes I arrange them artfully on a lovely platter when we get there. Mostly, we just eat them right out of the bag. Either way – they never last long.
We also love to stop by the fabulous bakeries in Cape May. From comfort food type breakfast treats like sticky buns, scones, donuts to fancy French pastries such as croissants, fresh fruit tarts, macrons. They have it all in Cape May.
Favorite Peanut Butter Chocolate Chip Cookies
- Yields 4 -5 dozen (depending on actual size)
- Oven Temp 350F
- Bake Time 12-14 minutes per sheet
Assemble Your Tools
- Baking sheets (2)
- Parchment Paper (optional but clean-up is so much easier)
- Stand or hand mixer
- Large bowl (if using hand mixer)
- Medium bowl
- Measuring cups – dry
- Measuring spoons
- Rubber scraper
- Cooling rack
Assemble your Ingredients
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 12 Tbs unsalted butter, softened
- ¾ cup smooth peanut butter (not natural)
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 tsp pure vanilla extract
- 1 extra-large or large egg (I use extra-large because Ina Garten does!)
- 1 cup dark chocolate chips (or whatever type you like)
- Preheat oven to 350 degrees with rack in center position.
- Line two baking sheets with parchment if using.
- In a medium bowl, stir together the flour, baking soda, and salt—set aside
- In the bowl of a stand mixer (or large bowl for a hand mixer), cream the butter, peanut butter, and sugars with the paddle attachment (or beaters if using a hand mixer) until light and fluffy on medium speed. Scrape the sides of the bowl well.
- Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes or so with your mixer. Scrape the sides of the bowl well.
- Add the flour mixture bit by bit and mix on low speed until just incorporated. Watch that your dry ingredients don’t fly all over the place.
- Add chocolate chips and mix until just distributed.
- Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets.
- Lightly press down with your fingers until they are a rough circle about 1 ½ inches round.
- Bake until the cookies are slightly puffed and golden, 12 to 14 minutes
- Cool for about 2-3 minutes on the cookie sheet.
- Transfer with spatula to a cooling rack and cool completely.
- You can make the cookies larger or smaller depending on your preference. Just remember to adjust the time accordingly. Smaller cookies will likely take about 10 minutes and larger ones at least 15 minutes. If you are not sure, start with a lower time and check them. These cookies are very forgiving.
- These would also be great with mini chocolate chips. Who doesn’t love something mini?
- Go crazy and add some chopped peanuts for extra crunch and flavor.
Resources for tools and ingredients
King Arthur Flour has a wonderful selection of baking ingredients.
Pampered Chef – I like to use a measuring cup for the peanut butter that you can push through. It is also great for molasses, corn syrup so many things! I got mine at a Pampered Chef party, but lots of stores carry them.
Ghirardelli – My favorite chocolate for baking (and just eating). They have just about every kind you can imagine. It is chocolate heaven for sure!