Perfect Chocolate Peanut Butter Cookies
These soft and chewy peanut butter chocolate chip cookies will become your new favorite cookies! My recipe is straightforward and simple as it blends classic chocolate chip cookies with creamy peanut butter. There’s just a bit of chilling involved (30 minutes), but when they’re done you’ll be rewarded with perfectly textured little masterpieces. Today’s cookies are a bit different from the peanut butter chocolate chunk cookies I recently shared; we’re adding a bit of honey for flavor plus some crunchy roasted peanuts. I also swapped out the chopped semisweet chocolate bars for milk chocolate chips, because I absolutely adore peanut butter and milk chocolate together (reminds me of peanut butter blossoms!).
Why you will love my recipe:
Uses melted butter for easy mixing and a buttery flavor.Strong peanut butter flavor bolstered by a touch of honey.Ready in just over an hour!Crunchy peanuts and chocolate chips add the perfect texture.
What You Need
A handful of ingredients come together to make these perfectly peanut buttery cookies:
Peanut butter. Do NOT use a “natural” peanut butter that separates! I love natural peanut butter for sandwiches, just not for baking (it can make cookies turn out crumbly and dry). Crunchy or creamy peanut butter both work fine here.Unsalted butter. Using melted butter gives these peanut butter chocolate chip cookies a buttery flavor and makes mixing the dough by hand a breeze. Using unsalted butter is especially important in a recipe like this where we’re adding salted ingredients like peanut butter.Honey. Honey complements the peanut butter flavor in these cookies so nicely, plus it adds softness and chew to the cookies.Peanuts. I love chopping up some roasted peanuts and adding them to the cookie dough for a nice texture and crunch. You can always leave these out if you prefer.Chocolate chips. I typically recommend semisweet chocolate for my chocolate chip cookies, but there’s just something about pairing milk chocolate and peanut butter together that is hard to beat! Save a few chocolate chips for pressing into the tops of your cookies after they come out of the oven–this gives a bakery style look!
SAM’S TIP: Make sure your butter isn’t too hot when you add the sugars; if it is, you could melt your sugars and create a runny cookie dough that will melt all over your cookie sheets. The bowl your butter is in should not feel warm to the touch. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Chocolate Chip Cookies
SAM’S TIP: One of my favorite tricks for soft and chewy cookies is slightly underbaking them in the oven and allowing them to finish cooking on their sheets outside the oven. Don’t remove the cookies from the baking sheet until they’ve completely cooled though, or you could risk breaking the cookies (they’re fragile when warm!). Note, this is an updated recipe. If you’re looking for the old recipe (essentially my peanut butter cookies with chocolate chips added), you can find a PDF printout in the recipe below. Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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