Peanut Butter and Chocolate Chip Cookies

These super soft peanut butter cookies are easy to make, full of peanut butter flavor, and don't require any dough chilling! It's a classic cookie recipe!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: Cookies

Servings: dozen

Calories: 661kcal

Author: Lora

Equipment

Ingredients

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

Instructions

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.

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.

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