These Peanut Butter Chocolate Chip Cookies are big, thick, and chewy with soft centers and crispy edges. Loaded with peanut butter flavor and studded with chocolate chips for that perfect combination. Make and bake with no chilling required before baking.
I love peanut butter cookies and I’ve been trying to perfect them forever. Some are too crunchy, too crumbly, too flat, well you get the picture. These have soft tops, crunchy bottoms, peanut butter flavor, and are downright delicious. Plus they look amazing with their textured tops and round shape. Don’t you just want to pop one in?
There’s something about peanut butter that can make a cookie recipe go from a soft, smooth, texture to a grainy texture. Because peanut butter has oil, it messes up the ratio of flour to fat. I’ve made these with varying amounts of peanut butter, butter, and flour without achieving what I would consider the best. I would give up for months and months.
Then comes the craving. You know what I mean. It’s usually around fall when Halloween is approaching and you see those peanut butter cups calling you out at the grocery store. The combination of chocolate and peanut butter is something that’s just spectacular. Before I know it, I find myself baking them again in another attempt to make that combination just as spectacular in cookie form.
Well, here it is folks. I finally did it. You get a soft puffy peanut butter cookie studded with chocolate chips with crunchy edges and bottoms. This is good stuff here. I flavor with some bourbon or vanilla extract. Both brown sugar and white sugar are used. The brown is for a chewy center and the white is for crispy edges. Only one egg is needed just like my thick and chewy chocolate chip cookies.
Want to know the secret ingredient that keeps them chewy without turning crumbly or grainy? It’s unsulfured molasses. A few tablespoons adds enough moisture without messing with the fat to flour ratio that keeps these together.
I don’t recommend using natural peanut butter for baking because it’s thinner than regular peanut butter, separates forming pools of oil and needs to be mixed before using, and it throws off the consistency of the peanut butter chocolate chip cookies. I use good old fashioned Skippy.
If you want thick, golf-ball sized cookies like you see here, you need a scoop that holds about 3 tablespoons of dough. To get them crispy and chewy requires turning up the heat to 375 to get them browned quickly and still soft and chewy on the inside.
There is a downside to these cookies. Once you eat them, you can’t stop at just one. You’re gonna love these peanut butter chocolate chip cookies.
Try some of my other cookies:
Or how about some bars?
Life is too short for mediocre food.
This post contains affiliate links for the products I use in my kitchen.
Peanut Butter Chocolate Chip CookiesPrint Recipe Pin Recipe
- Preheat oven 375 degrees.
- Line 2 baking sheets with parchment paper.
- Combine the flour, baking soda, and salt in a bowl and set aside.
- Beat the peanut butter, butter, and both sugars together until light and creamy - about 3 minutes.
- Add vanilla, molasses, and egg and beat until combined. Scrape down sides of bowl to ensure everything is mixed evenly.
- Add flour and mix just until it starts to come together. Add chocolate chips and mix until everything is mixed.
- Using a scoop that holds about 3 tablespoons, scoop out dough and place on baking sheets. You should have 25 depending on how much dough you ate. You can squeeze those extra scoops on the pan because the cookies don't spread much. If you have a smaller/larger scoop, you will need to adjust the baking times to less/more.
- Bake for about 12 - 14 minutes until the edges turn golden brown. This is the time if you used a scoop which holds about 3 tablespoons. If you used a smaller scoop, adjust the times to less. Do not overbake or they’ll become crumbly.
- Cool on rack.