When you are in the mood for something chocolatey and peanut buttery, you may wish you had a cookie laying around. Don’t even bother to buy them at the store. You have to make these Peanut Butter and Chocolate Chip Cookies!
I had originally (Jan 2011) found these cookies on Smitten Kitchen and she titled them The Best Peanut Butter and Chocolate Chip Cookies. I was very curious if they were truly the best and I also wrote this back in 2011 in this post:
“When you title a recipe The BEST…you are setting yourself up for criticism. Everyone interprets a recipe differently. What I think is The BEST, you may think is utter rubbish. This is not rubbish, and this is not a joke. The Best Peanut Butter and Chocolate Chip Cookies are truly the accurate name for these cookies!”
So now as I’m updating the photos and a printable recipe for all of you I went back to Deb’s post to see if I missed any thing from her post and she’s taken out “The Best” from her recipe. As with most of Deb’s posts, there are almost 600 comments. I just scrolled through comments from 2007 until Dec 2018 and I didn’t seem to find any thing negative, so not sure why she took out “The Best” from the description. They are truly fantastic cookies!!
Back to what I wrote back in the 2011:
I have been craving a reallllly good peanut butter cookie recipe. Why do I go to Costco and by the ginormous Nutella and the ginormous peanut butter? Just telling you up front, no Nutella in this cookie. But I do like the idea!
Every time I open my baking cupboard I see this huge peanut butter container. All 48 oz of Skippy Creamy Peanut Butter. I started to search for a peanut butter cookie recipe. I browsed through my baking books. Not satisfied with what I had here, I then perused the internet until I came across Smitten Kitchen’s recipe that she titles The Best Peanut Butter and Chocolate Chip Cookies from 2007. They have had almost 300 comments on this recipe and almost each one is singing its praises. I knew I had to make these fast!
Recipe Notes: I added white chocolate chips and mini semi-sweet chocolate chips. The recipe calls for peanut butter chips. Next time I will try it with them to see the difference. I scooped out some portions at 1 teaspoon as the recipe directs. One teaspoon size is WAY too small. It’s more like 1 Tablespoon size and that’s how I scooped it out. I prefer them in the bigger scoop size. Next time I bake them, I will start to check them around 8 minutes. At 10 minutes, the smaller sized cookies were more than done. Even though some were crispier, they were AMAZING! The bigger cookies were crispy on outside and moist on the inside. Truly delectable.
Even on this time baking them (2018), I scooped out Tablespoon portions and I also forgot to check them at around 7-8 minutes. Even though it seemed a bit crispier, these cookies were a hit!! They are soft in the middle and have a crisp exterior.
Post updated with fresh photos from 1/2011.
Peanut Butter and Chocolate Chip Cookies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup peanut butter at room temperature smooth is what we used, but I am pretty sure they use chunky at the bakery
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips – *I added instead a 1/2 cup white chocolate chips from Ghirardelli
- 1/2 cup chocolate chips –*I added instead mini semi-sweet chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine *I rolled some in turbinado sugar. Amazing crunch factor.
- Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar (*I made 1/2 cookies 1 tablespoon size scoops), then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.