52 Weeks of Cookies (Week 9): Peanut Butter Chocolate Chip Cookies


I've made a lot of cookies in my life, and I have to say these are my favorite. They're also my husband's favorite, and he actually gets upset when I bring them to work, because it means he doesn't get to eat all of them. I don't blame him though. They're addictive, and they have the melt-in-your-mouth quality of all the best peanut butter cookies, but with both chocolate and peanut butter chips for texture. They truly celebrate the awesomeness of peanut butter. 

This recipe makes a ton of cookies, so feel free to cut it in half. I doubt anyone will complain about having extra of these cookies lying around though. 

Peanut Butter Chocolate Chip Cookies

(Recipe slightly adapted from Taste of Home)

  • 1 cup unsalted butter
  • 1 cup creamy peanut butter (I'm not sure if this works with the natural kind)
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 6 oz (1/2 package) chocolate chips
  • 6 oz (1/2 package) peanut butter chips (you can also use 1 full package of peanut butter chips instead of the chocolate chips, which I sometimes prefer)

  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or leave ungreased.
  2. In a large bowl or stand mixer, cream the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. 
  3. Beat in the eggs and vanilla until combined. 
  4. Combine the flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture and beat until combined. 
  5. Stir in chocolate chips and peanut butter chips. Drop by rounded tablespoonfuls onto baking sheets. 
  6. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. 

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