Peanut Butter Chocolate Chip Cookies are soft, chewy and turn a basic chocolate chip cookie recipe into an incredible one!
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Easy Peanut Butter Chocolate Chip Cookies
Last week, I decided to make a batch of cookies for my hubby to bring to work. His coworkers love the goodies, I love trying out new recipe ideas, and I don’t have to be tempted to eat the sweets! It’s a win-win for all, right?!
Since I rarely make peanut butter cookies, I decided to use my favorite recipe, but add in some chocolate chips. You can’t go wrong with peanut butter and chocolate in my opinion! After making the dough, it yielded 4 dozen cookies!! My kids got to enjoy some as their after-school snack, and I received thumbs up from them!! The next day, my hubby brought them to work, and everyone went crazy!! The tray was cleaned off in a matter of one to two hours!!
All in all, these cookies are flavorful, chewy, and simple to make!!
Ingredients Needed for these Peanut Butter Chocolate Chip Cookies:
- Butter- unsalted, softened
- Peanut Butter- creamy
- Brown Sugar
- White Sugar
- Eggs
- Corn Syrup- light
- Water
- Vanilla Extract
- Baking Soda- make sure its fresh
- Salt
- Chocolate Chips- any flavor desired, I tend to use milk chocolate or semi-sweet
How to prepare:
- Preheat oven to 375.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar.
- Add in the eggs, one at a time, until incorporated.
- Pour in the corn syrup, water, and vanilla. Mix until combined.
- Slowly add in the flour, baking soda, and salt.
- Once combined, fold in the chocolate chips.
- Drop dough by tablespoons onto a cookie sheet. Make sure to space cookies 2 inches apart.
- Place cookie sheet in oven and bake for 10-11 minutes.
- Remove from oven and allow to cool 1-2 minutes before removing from cookie sheet.
Other great cookie recipes to try:
Joanna Gaines’ Chocolate Chip Cookies
Raspberry Chocolate Chip Cookies
Secret Ingredient Chocolate Chip Cookies
Tips for the ULTIMATE Cookies
* Avoid any “natural” peanut butters where the oil separates. The dough won’t come together nicely if you don’t use commercial peanut butter with an added oil.
*Never use dark colored pans to bake cookies, they tend to overly brown or even burn the bottoms of the cookies.
*To freeze: I like to scoop the dough balls out, freeze until solid, then remove them to a Ziplock bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking.
*Be sure to measure flour correctly so you don’t end up with crumbly cookies.
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Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ½ cup peanut butter, creamy
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 tablespoon light corn syrup
- 2 tablespoon water
- 2 teaspoon vanilla extract
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips *any desired flavor
Instructions
- Preheat oven to 375.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar.
- Add in the eggs, one at a time, until incorporated.
- Pour in the corn syrup, water, and vanilla. Mix until combined.
- Slowly add in the flour, baking soda, and salt.
- Once combined, fold in the chocolate chips.
- Drop dough by tablespoons onto a cookie sheet. Make sure to space cookies 2 inches apart.
- Place cookie sheet in oven and bake for 10-11 minutes.
- Remove from oven and allow to cool 1-2 minutes before removing from cookie sheet.
Nutrition
Meg says
You don’t mention when to add the peanut butter?
Kristin says
Good catch! I have corrected, so should be good to go! Keep me posted if you have any questions and let me know if you enjoy these cookies as much as my family does!!
Anonymous says
Looks easy and fast