These Chewy Peanut Butter Chocolate Chip Cookies are the perfect texture– crisp on the edges and chewy in the middle. The chocolate chips are the perfect compliment to the salty peanut butter!
If you have even the tiniest lack of self control, do not make these. Seriously. When you’re curled up in a ball on the couch wishing you didn’t just eat 19 cookies, don’t say I didn’t warn you.
These are good. Really good. And there isn’t one single thing healthy about them. Except maybe for the fact that once you bake and devour one batch (within hours), you’ll never want to see another sweet treat again, ever.
Normally I don’t bake big batches of cookies for just this reason, but Nick had 6 hungry guys coming over this weekend, so I used it as an opportunity to make something a bit indulgent. The cookies were well received, and even though it seemed like each of the guys scarfed down at least a handful, I was still left with about dozen cookies staring me in the face.
They didn’t sit around tempting me too long, though, Nick and I managed to polish them off within a day. Seriously, these cookies are little bits of heaven.
Feed to hungry boys, or, just eat the entire batch yourself. Your choice. The cookies are perfectly soft and chewy on the inside with lightly crispy edges. A perfect peanut butter cookie.
I have made these cookies with both all-natural peanut butter and regular old Skippy– they both work great! The cookie dough may start out a tad crumbly, but you’re going to roll it into balls and then use a fork to press the classic peanut butter cookie cross-hatch into the top and flatten the balls a bit.
The cookies bake for 10-15 minutes. Start with 10 and then peek. You want the edges to be just barely turning brown. They’ll seem undercooked, but they’ll end up perfect.
The dough makes about 32 cookies, give or take a couple depending on how big your scoops. I like to use this cookie scoop to make sure they are all uniform in size!
- 1¼ cups all purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 stick unsalted butter, room temperature
- 1 cup peanut butter
- ¾ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 tbsp milk
- 1 tsp vanilla extract
- ¾ cup chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking soda and powder, and salt. Set aside.
- Add the butter and peanut butter to the bowl of a mixer. Beat until fluffy.
- Add in sugar and brown sugar and continue beating until fluffy.
- Add milk, egg and vanilla and continue beating.
- Next add the flour mix, half at a time, and mix until everything is well combined.
- Fold in the chocolate chips with a spoon.
- Roll 1.5 tablespoon sized balls of dough and place on a parchment or silpat lined cookie sheet.
- Lightly press a fork on the tops, making a crosshatch pattern.
- Bake 10-15 minutes, until cookies are barely browned on the bottom edges. They'll seem a little undercooked, but once they cool, they will be PERFECT!
- Cool on pans for a couple minutes, then carefully transfer to a cooling rack.
Kaiser was kind of jealous of all the peanut butter action going on in the kitchen. Since doggies can’t have chocolate chips, I whipped him up a batch of peanut butter dog treats. Kaiser’s grandpa got him this fun cookie cutter, and we finally got to use it!
Enjoy your week! ~peace, love & peanut butter~
Awesome picture of Kaiser and the treat.
Nick looks pretty cute too!