Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. However, they came out absolutely perfect even without chilling it. Super chewy and ready in about 15 minutes, this flour-free dessert is perfect for late-night and last-minute cravings. I only had natural peanut butter, but as another commenter suggested, I added an extra egg yolk. Thankyou for the recipe!,x> Will be making these today at work, Has anyone worked out the calories in these? Shut off the heat and let cool for about 10 minutes (so eggs don’t cook, and the chocolate chips don’t melt when you add them). Using your hands, form 1 1/2-inch balls (dough will be very wet and sticky) and place onto an ungreased parchment lined cookie sheet. I can’t stress this one enough! Peanut butter cookies tend to be dry, but with any chocolate chip cookie recipe, the trick is to slightly underbake the cookies so the center stays soft and moist. Hi Linda. © 2020 ®/TM General Mills All Rights Reserved, Chocolate Peanut Butter Caramel Swirl Cookies. I followed the directions completely. Hi Shiran, loved this recipe! Hi there, I would like to know what happen if I do not put the baking soda into the cookies mixture? Instructions Preheat oven to 375ºF. The dough will be soft at this point. In a separate bowl, blend the flour, baking powder, baking soda, and salt together well. Keep reading to learn how to make … I have been eating these Easy Peanut Butter Chocolate Chip Cookies … They are easy to make and incredibly delicious, I stumbled upon this recipe on IG and now I’m in love with you whole blog and all the tasty recipes! BEAT shortening, sugar, brown sugar, Preheat oven and line two baking sheets with parchment paper or silicone baking mats. I’m wondering if this recipe might work with tahini? spoonful of dough on cookie sheets and flatten just a little bit Chocolate Peanut Butter Chip Cookies are thick chocolate cookies loaded with creamy peanut butter chips! How to Make Peanut Butter Chocolate Chip Cookies These cookies follow the same pattern that I start with to make all my great cookie recipes. Hi, I wanted to ask if I can use oil instead of butter? Hi Kathleen. Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. You can literally throw these flourless, protein-packed peanut butter chocolate chip cookies together in under five minutes. The baking time can affect the texture of the cookies greatly, and slightly underbaking cookies will make them softer and chewier. Preheat oven to 350°F. … I altered the recipie a bit- all I had was the natural jif peanut butter, so I used that and added an extra egg to prevent it from spreading too much and it worked well!:). In a medium bowl whisk together the flour, baking soda, baking powder, and salt. I used natural chunky peanut butter and everything about the cookies is fabulous. When blended, mix in the chocolate chips. You have successfully subscribed to our newsletter. Bake for about 10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Line 2-3 pans with parchment paper. Mix in flour slowly until cookie dough forms. STEP TWO. Hi Nicki, the reason they would have been dry is the oil that you would have been missing in the natural peanut butter and that you reduced it by 1/3 using only 1 cup. Beat with electric mixer at medium speed until well blended. Cream shortening, butter and both sugars together until light and fluffy, about 2 minutes. This was my first ever bake and they turned out so well. They were nutty and sweet and not overwhelmingly peanut buttery. My batch came out a little puffy at the top but they were perfect. We all LOVE peanut butter anything in our house. Add peanut butter and stir with a rubber spatula until melty and smooth (it’ll happen pretty fast). Forget about it! Chocolate chips: totally feel free to add chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or even mini chocolate chips. STEP ONE. Preheat oven to 375 degrees F. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Thank you! Hi Hadar, I recommend sticking to butter in this recipe. In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Preheat oven to 350ºF. Add the egg, followed by the milk and vanilla until well mixed. I have many chocolate chip cookie recipes, so it’s better to use those. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Just because you want to make cookies from scratch, that doesn’t mean you need to spend a ton of time doing so. This generated a lot of excitement as many of you have reached out and asked which recipe I used and how much peanut butter to add. I can never get enough peanut butter in cookies and this is perfect! If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. So, here you go – the best basic Peanut Butter Chocolate Chip Cookies. Preheat oven to 350 F. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. Isn’t Chocolate and Peanut Butter the best flavor combination to ever exist? Baking soda helps baked goods rise so without it these may fall flat. At first I added 1 cup of peanut butter to the cookies, which is what most recipes use, but the flavor wasn’t strong enough. They remained soft for the next few days. Line baking sheets with parchment paper. Stir in … And if you combine peanut butter with chocolate? Don't make them too big because they do spread. Those cookies don’t stand a … I was in a hurry and missed the step about chilling the dough. A chewy peanut butter cookie flecked with sweet chocolate chip morsels is a treat for all occasions. I loved it and want to bake it for my friends but both are allergic to peanuts. Yes you can, but keep in mins that it will change the flavor of the cookies. The cookies have a pleasantly soft texture and plenty of chocolate chips. I also added a teaspoon of cinnamon just because. Sweet. I can’t believe I haven’t shared a simple peanut butter chocolate chip cookie yet. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months. Thank you for the delish and easy recipe! My favorite cookie recipe ever! Absolutely fabulous. Made these last night for some friends. Please read our disclosure policy. Easy Peanut Butter Chocolate Chip Cookies are truly AMAZING! Serve cookies warm or at room temperature. Thank you! Add chocolate chips. They only have four ingredients, they’re unbelievably scrumptious, they’re naturally gluten-free, and as the title indicates, they’re easy to whip up. Preheat oven to 350 degrees F (175 degrees C). I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldn’t be getting a big bite of dryness. Stir in maple syrup until well blended. You can get that homemade cookie taste in 15 minutes with these easy 5-ingredient peanut butter and chocolate chip cookies made from ingredients you most likely already have in your pantry. Chill it for about 1 hour until it's easy to handle. Will use your recipes for chocolate chip cookies! Hi! If you serve them warm, they will melt in your mouth! So I started experimenting with different cookie recipes and different amount of peanut butter to share with you the best cookies possible. I used peanut butter chips mixed with Reece’s Pieces for that triple peanut butter flavor. I had some left over smooth peanut butter and whipped these up. Cookies will appear undone, that's ok. I am in charge of baking for Teacher Appreciation Week at my kids’ schools in May and I will definitely be making these. These easy peanut butter chocolate chip cookies are becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter. Then add in the dry ingredients and fold until almost incorporated: 1/2 cup whole wheat pastry flour. Mine were ready in 10 minutes, but depending on your oven it can take up to 12 minutes. You should have about 12 balls when finished. I will be making them again soon. Perfect recipe! 1 cup (225 g/2 sticks) unsalted butter, softened to room temperature And if I can how much oil should I put? I followed the recipe exactly but beware – you need to watch the cookies like a hawk. Add eggs and vanilla, incorporate well. I use milk chocolate chips in them. (225 g/2 sticks) unsalted butter, softened to room temperature, (375 g) creamy peanut butter (not natural), Soft, Chewy and Thick Chocolate Chip Cookies. Hi, thank you for the lovely recipe! I partnered with my friends at Imperial Sugar on today’s recipe! Hi These have great flavor but so very dry. 1 teaspoon vanilla. If you use too much or too little flour, it would affect the texture of the cookies. I also used an entire bag of chocolate chips, cause let’s face it you can never have too much chocolate. This is such a great recipe! What could have been the reason? Chocolate peanut butter cookies: you could incorporate 2 tablespoons of cocoa powder to give the cookies a chocolate … One of the nicest peanut butter, chocolate chip cookie recipes that I have ever tried! We love them I’m making them almost once a month now! Hi! You may have overmixed, overbaked? I take them out of the oven as soon as they turn golden brown around the edges. Possibly try again but add in some oil to supplement the moisture missing? I took the 2nd batch out at 9 min and they’re perfect. Personally, I don’t think it’s a good idea because of its flavor and texture. Shiran, if I use natural peanut butter because I don’t condone eating/using Skippy, can you tweak the recipe to compensate for the looseness of the natural stuff? Mix all ingredients except chocolate chips. Glad a I came across this recipe. 1 room temperature egg. Mine were today too. The classic flavor combo in an easy cookie recipe is perfect with a glass of milk! How to make Peanut Butter Chocolate Chip Cookies: In a bowl, whisk together the wet ingredients: 1/2 cup drippy creamy peanut butter. All Rights Reserved. If you end up with a hard batch of cookies, bake the next batch for less time. Do not overmix. 1/2 cup coconut or brown sugar. Hi Nicki, natural peanut butter won’t work as well in this recipe. I will shape and freeze the rest of the dough for little treats whenever I like. Let the cookies sit on the cookie sheet for aobut 30 seconds to 1 minute before removing them to cool on a wire rack. I added a little extra salt and reduced sugar and chocolate chips to a cup each. Add the egg and mix until the batter is smooth and fluffy. May have had to do with the dark pans but they were toast. This post may contain affiliate links. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Allow cookies to cool for 10-15 in the cookie sheet until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. They are soft and delicious. Thank you, Allison You mean using tahini instead of the peanut butter? Hi – I love your site! In a separate bowl, sift … 1 and 1/2 cups tasted much better, and the texture of the cookies was still good. Preparation Directions. Use creamy peanut butter like Skippy. Cream the butter, peanut butter, granulated sugar, and brown sugar until light. Ingredients 1 cup creamy peanut butter 1 cup firmly packed brown sugar 1 large egg 1 teaspoon baking soda 1/2 cup milk chocolate chips If they’re too dry, bake them for less time next time. Hi, would this recipe work as a normal chocolate chip cookie recipe without the peanut butter? The sweet and bitterness of the chocolate pairs so perfectly with the creamy saltiness of the peanut butter. HEAT oven to 350ºF.. I halved the recipe and made half the cookies without refrigerating the dough and they turned out great! Watch them to know the right time for your oven. Beat in vanilla, egg, baking soda, and salt. YUM! Store cookies at room temperature in an airtight container for up to 3 days. Add vanilla and peanut butter, mix to combine. Beat in the egg, one at a time, then beat in vanilla extract. Peanut butter chocolate chip cookies are an easy and tasty dessert that my whole family goes crazy for! Beat in … My 10 year old has made these twice (with some direction and supervision from me because she’s a learning baker) and they have turned out amazingly so well! Directions. Chunky is ok if you want some peanut chunks in it. In a large heat safe bowl, … Easy 4-Ingredient Perfect Peanut Butter Cookies — The cookies are impossibly easy and can be made in advance with ingredients you likely already have on hand! Combine butter, peanut butter, and sugars until well mixed but not fluffy. Husband and kids loved them – it’s a keeper. Delicious results! Instructions Preheat oven to 350 degrees. Add eggs one at a time; blend until light and fluffy. Browning the butter also enhanced the nutty flavor if you’ve got the extra time. Ours have stayed soft and chewy for days. For me, a cookie has to be soft andRead More Chocolate Peanut Butter Cookies What makes the best cookie for you? Line a baking sheet with [parchment paper|. I used regular peanut butter too. Thanks for sharing! These peanut butter chocolate chip cookies are always a hit with family and friends. That delicious flavor combination of those cupcakes was the inspiration for this recipe. Chocolate Chip Peanut Butter Cookies. Add flour mixture and mix just until combined. what will happen? This melt in your mouth peanut butter cookie recipe is so easy and makes the softest cookies! I haven’t tried it so I don’t know what adjustments will need to be made. Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with chocolate chips! Chocolate Chip Peanut Butter Cookies Recipe | Taste of Home Cream together sugars and butter in a mixing bowl until combined. Deliciously soft and chewy peanut butter cookies sprinkled with rich chocolate chips that make them extra gooey and yummy! Fans of the peanut butter/chocolate combination find endless ways to pair the two, often in elaborate concoctions that require both a fork and spoon (and a partner) to eat. These cookies are amazing. Add chocolate chips, white chocolate chips or even butterscotch chips to this cookie recipe. Otherwise the taste is great, they were cooked perfectly. In a medium sized mixing bowl, combine peanut butter, sugar, and egg, and mix well to combine. If you don’t weigh the ingredients, then the result can be inconsistent. So so good! I’m wondering if you experimented with this recipe and natural peanut butter again? You may wish to follow the recipe as stated. The Peanut Butter Chocolate Chip Recipe I have for you today is one of the best simple cookies to come out of my oven lately. Form dough into round tablespoon-fulls. Mix butter, peanut butter, sugars, eggs and vanilla together until creamy. Anytime I make these for an event or bring them somewhere they are gone so quickly! Any suggestions to make it moist? I really like the look of the recipe but prefer natural peanut butter although I can understand how the creamy PB would have a nicer texture…. In separate bowl mix together flour, baking powder, salt and baking soda. Mix all of the dry ingredients in a large … The second time i made they came out much more fragile and broke easily. 1/2 teaspoon baking powder. You can even add some more peanut butter if you like, but the cookies will be more crumbly. If there were a contest for least ingredients in a chocolate chip peanut butter cookie, we’re pretty sure ours would win first place. Thank you. Ultra soft and chewy peanut butter chocolate chip cookies. I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth. What can I do? Best peanut butter cookies EVER! I use a little less butter but other than that I follow the recipe exactly! They loved them. Change up this recipe by swapping the milk chocolate chips out for dark, white or even peanut butter baking chips. A while ago, I posted a photo of chocolate chip cookies after deciding to throw peanut butter into the batter at the very last minute. My boyfriend can’t get enough of them!! This flourless, easy Peanut Butter Chocolate Chip Cookies recipe requires just four ingredients – peanut butter, chocolate chips, sugar, and an egg! Very easy to follow and baked up like a dream. Bake for 9 minutes. These easy peanut butter cookies stay soft for days and freeze well. These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. Copyright 2020 - Pretty. 12 minutes was the perfect time for my oven, but agree with the other comments. Simple. it’s best to follow the recipe and then tweak as you like later. And in the form of a cookie? To make this peanut butter chocolate chip cookies recipe, begin by creaming together the peanut butter, shortening, and sugar. These came out great. I burnt the first 24 cookies even tho I took them out at 10 min exactly. It’s worth it and they are chewy, ooey and yummy! As an example, for some change-up, I changed it to 1/2 choc chips and 1/2 butterscotch chips. These are a new family FAV!! Modified: Mar 10, 2020 by John Kanell. Last month I shared some delicious chocolate peanut butter cupcakes that my husband just can’t get enough of! In a separate bowl, combine the dry ingredients and add them gradually to the peanut butter mixture. Preheat oven to 350°F/180°C degrees. just curious. Loved them so much! In a medium bowl whisk together flour, baking soda and salt. Like all the best people in my life, these cookies are sweet and a little nutty! Peanut Butter Cup Peanut Butter Bars — The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it. Very easy! I love making different variations of chocolate chip and peanut butter cookies, two of my favorites I have shared at the bottom, but really these Chewy Chocolate Chip Peanut Butter Cookies … Set aside. The cookies came out moist and chewy and had the right amount of peanut butter flavor.