Peanut Butter Chocolate Chip Cookies

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Photography by Allyson Regan

You guys.  These cookies are amazing.  But really.  Seriously.  For real.  No joke.  Okay I think you get it now.  But I’ve been making these cookies for almost a year and I’ve made them so much that I’ve truly perfected the recipe.  While they have peanut butter in them, they really just taste like a jacked up chocolate chip cookie.  The peanut butter helps keep the texture soft and chewy.  I simply adore these cookies because the edges are slightly crisp while the center is just baked and chewy, making them perfect for dunking in ice cold milk.

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Photography by Allyson Regan

These are also a crowd favorite!  This has been the most requested cookie from my husband recently.  I made them over the summer for a camping trip and they made delicious smore’s!  I would recommend storing them in tupperware instead of in a bag though, they tend to get crumbly easily in bags.

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Photography by Allyson Regan

Just look at that crumb!  I usually use Ghirardelli bittersweet dark chocolate chips, which are disk shaped and help to form these delightful chocolate layers.  So good!  I almost always have this recipe frozen into small balls so that when I have last minute company, or a bad day, I can whip these cookies up in 12 minutes or less!

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Photography by Allyson Regan

Peanut Butter Chocolate Chip Cookies

1/2 cup butter, softened

1 cup light brown sugar

1 large egg

2 tsp vanilla extract

1/2 cup peanut butter, creamy

1 1/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Preheat the oven to 375 degrees.  Cream butter and sugar until just combined.  Add in the egg and combine well.  Add in the peanut butter and mix.  Add in the rest of the dry ingredients mixing just until combined. These work best when the dough is chilled slightly before baking.  Scoop into dough balls, I use a scoop that is about a 1/4 cup. Bake for 12 minutes, turning half way through to ensure even baking.  Let cool for a minute or two on the tray and flatten slightly with the back of a spatula.  Remove from the tray and cool on a wire rack.  If the chocolate solidifies, reheat in the microwave for 30 seconds.  This recipe works just as well when you bake them from frozen, you might just need to keep an eye on them and maybe add a couple extra minutes.  I’ve tested this recipe twice doubling the batch and they still work out great!

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Photography by Allyson Regan

Be right back, I’m going to find a giant mug of milk and dunk this whole stack in it.  Don’t judge me until you try this recipe. And if you try this recipe, share your pictures on social media and tag me!

Enjoy!

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