Peanut Butter Chocolate Chip Cookies

By Addie

These mouthwatering cookies are made with peanut butter and chocolate chips, a match that just can’t be beat.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 3/4 cup chunky or smooth peanut butter
• 1/2 teaspoon vanilla
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Details

Adapted from southernfood.about.com

Preparation

Step 1

1. Preheat oven to 300°.

2. Cream the butter, peanut butter, vanilla and sugars until light. Add the egg and mix until fluffy.

3. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

4. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 12-15 minutes at 300°.
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REVIEWS:

Perfect! I made a double batch of these and wanted to eat the full batch right away. I am very new to cooking, and even I could not mess up this recipe. I cooked both batches at 300 degrees for 15 minutes--I love my cookies on the chewy side! Love, love, love it!

DELISH!!! I made these today, in a double batch. I left the mix on the counter while cooking so each ball I rolled individually before I plopped it on the cookie sheet. I also flattened with a fork, because I say some people say theirs was too chewy. I am not a fan of Peanut butter cookies, I infact only made these for my husband and daughter.. but turns out.. MAMA LIKEY TOO! LOL!

De-licious! With a few adjustments, these cookies were sophisticated and delicious treats that all my fabulous guests loved! I took the basic recipe, added some eastern Israeli and Indian spices such as cinnamon, chai, ginger, almonds, toffee, marshmallows, mace, nutmeg, shaved chocolate, yeast instead of baking soda, a splash of hot milk to make the yeast rise, cardamom, and if i had orange peel. I rolled them larger that usual, places six in the oven at time that is set in celcius, set half a marshmallow on top, insert an almond, and sprinkle some toffee.They were D-LiCIOUSSSS.

I just made the cookies and they came out great! This was my first time making cookies and the taste was perfect; I felt like I was on a cooking show :). I will make them again for friends oh and by the way I did not use any other chocolate except coco powder. My cookies did not crumble they held up when removing from the try and taking a bit, love it.

Yummilicious! Baking cookies with my 7-year old grand daughter. Always fun! After we cleaned up the 5 pound bag of flour that was accidentally dropped we made these lovely cookies - with a little twist. We added equal portions of milk chocolate, white chocolate and dark chocolate chips. Love the crisp finish to these. Sure to be repeated here! Thanks.

Wish I had read the reviews before hand! I usually read through the reviews but was in a rush today and didn't. Just tried one of the cookies I made from this recipe and the the cookies look beautiful but they are crumbly.
Even when a recipe has five or even almost five stars you still need to check the reviews. They taste good though, the crumbs :)Would make again but with changes as others suggested.

Used Margarine and Extra PB! I loved the recipe as a guide but made these substitutions based on reviews. I made these for myself as I am a PB and chocolate junkie. To prevent dry cookies or lack of peanut butter flavor, here's what I did to make perfect cookies: I used margarine instead of butter for lower cholesterol. I used 3/4 cup of crunchy peanut butter, not 1/2 cup. I used 4-oz of chopped and shaved semi-sweet baking bar instead of chips. All the tiny shavings scattered thru the cookie really gave deep flavor. Delicious! I rolled into 1-1/2" balls and made 24 cookies. I baked the cookies on parchment paper on non stick sheet for 9 minutes at 375 degrees, removed the cookies and used fork to flatten balls and returned to oven for one more minute and then removed them. I let cool on cookie tray and cookies have slightly crisp edges with cooked but very soft inside. I love them in the fridge or frozen also. They are not dry and don't crumble.

Good cookie overall, but for some reason these were really crumbly, not quite as chewy/cohesive as I'd like and not as peanut-buttery as I'd hoped. Still a very solid peanut butter chocolate chip cookie. :)

Amaz-za-zing!!! Followed the recipe word for word and these cookies come out soooo incredibly good. Crispy around the edge and chewy in the middle. Refrigerated the dough for about 20 minutes before baking the first batch then placed cookie dough back in fridge between baking. Baked for 10 minutes. I used "Imperial" butter, un-bleached flour, skippy creamy & hersheys semi-sweet chocolate chips. Used an ice cream scooper to measure out my balls and lightly smashed them down with my fingers to flatten. Cookies spread a little, they become about 2 1/2 -3 inches in diameter after baking. Great recipe!

I bake often, but for some reason, these cookies did not turn out right. They smell absolutely delish but they did not flatten out, leaving the middles uncooked. When I added the dry mix to the PB mix, it became very dry and pebbley.

Meh.....cookies tasted good, but they weren't fluffy. not enough dry ingredients to wet ingredients ratio. Maybe some more flour and they'd be perfect. And a LITTLE more peanut butter.

BAAAAAAAAAAAM! These cookies are bomb and the dough is soooo good. BAAAAAAAAAAAAAAAAAAM"

So good I doubled the batch but don't overbake! Very good cookies. Just the right amount of chocolate chips and peanut butter. I will say that 375 for 12 minutes is too done for my taste. I like a soft cookie that isn't brown -especially for peanut butter cookies. I would suggest 350 for 12 minutes, but that's a personal preference. I also doubled this recipe and it worked just fine."

Delicious! Perfect! I used white chocolate chips instead and they came out amazingly!

Great cookies!!! I just baked these cookies a little while ago & they came out perfect! The only thing I would recommend is increasing the baking time. They definitely weren't ready after 12 minutes. They were done after about 20. But they still turned out great! So delicious! Really terrific recipe. I will definitely be baking these again in the future.

AMAZING COOKIES!! I made these today for the first time, and they are easy and AMAZING! They are not heavy on the peanut butter flavor, which was fine with me. (As a side note--I actually used 3/4 cup whole wheat pastry flour and 1/2 cup unbleached all purpose flour. And I added a dash of vanilla extract, and used semisweet chocolate chunks instead of chips.) For moist, chewy cookies I only needed to bake mine for 8 minutes. So, check yours early to not overbake! This recipe has been permanently added to my recipe box! YUM!!!

I have been testing PB Chocolate Chip Cookie Recipes for over a year and this is by far the most amazing recipe yet! It is quick, easy, and delicious! Everyone asks me to make these cookies all the time.
Thank you so much!

Thanks for the awesome recipe! its so close to what I remember my grandma baking!

OMG! this is great! I just made them for my family and i like to try them before i give anybody anything i make and WOW i dont think i want to share the these are great and soooo easy to make. Enjoy!

These cookies were amazing!!! I added a 1/2 teaspoon of vanilla and only used cup of flour....Soo Good!

Yum! I made these for my Dad for his Birthday because he likes peanut butter, and they were super nummy. Not too cakey, not to hard, just perfect consistency. I used half peanut butter chips with the chocolate chips, and I think it added to the taste for the better.

MMM MMM Good! They were delicious. I love cookies and these are now my new favorite kind.

These were fantastic! Easy, and the perfect cookie.

Super Yum! This has been one of my main go-to cookie recipes for over a year now. They always turn out perfectly. Try throwing in a handful or so of butterscotch chips along with the chocolate chips for an extra special flavor combo.

I tweaked the recipe a bit. This is a good recipe. I used whole wheat flour, 1/2 cup of chopped 100% baking chocolate (instead of what was recommened) and 1/2 cup of coconut. I also added to 1/2 cup of honey for extra sweetening (since the chocolate that I used was unsweetened).

This receipe was easy to make. I wouldn't recommend that you don't use Mini Chocolate Chips. The taste and the texture was good.

I am so mad that these are delicious! They are unbelievably Amazingly Bad! I got so many complements on these. That is why I'm not rating these five stars.

Awesome cookies! This is a super easy, super yummy cookie! They baked up perfectly! I also doubled the recipe and was perfect. Highly recommend this cookie. Just the right combination of peanut butter and chocolate. Yum!

I doubled the recipe and used white chocolate chips and coarsely chopped Bakers semi sweet chocolate instead of the regular chocolate chips. Best cookie we ever ate!!!! I highly suggest making them!

Super Duper Good!!! No brainer! These are soooo easy!! I used M & M's instead of chocolate chips. These are on point!!

Reece's Peanut Butter Cups make it even better!

I have been using this recipe for 15 years. Great!

I made these for the first time today. Great cookie - great texture and great taste. I did add 1/2 teaspoon of vanilla extract and made them larger using an ice cream scoop. I'm adding these to my recipes and will be making them again.

I found this recipe easy to make and absolutely delicious. I decided to double the recipe because it didn't seem like it was going to make enough cookies. The cookies came out perfect! They were fluffy, soft, chewy and the chocolate chips melted in your mouth. I baked them for 10-11 mins. I definitely recommend these to anyone who likes a combo of peanut butter and chocolate.

I am so happy I found this recipe. I used a natural type of peanut butter (one that is not as sweet as your average peanut butters.) So I had to add about 3/4 tsp. of vanilla extract. I'm assuming this is not as necessary if you use regular old peanut butter. I will definitely make this again. Thank you for sharing!

My family is in love with these cookies! Easy recipe! Fun to make and eat! Love that they are puffy!

I looked at this recipe and thought how it seemed very simple to prepare, with only a few ingredients. I am glad that I tried this recipe because they are very good. I will keep this recipe to use again and again. If you are thinking about this recipe you should try it. It is the BOMB!

My family loves these cookies, since I found it on the internet I have been making them at least once a week. I tend to use margarine more often since we have it on hand as well I add extra peanut butter and never measure the chocolate chips.
These are the best cookies I have tasted in a long time! They are not too crunchy but not too soft - AMAZING!!!

This is the best cookie recipe I've ever made! My husband and kids liked it so much I've made it three times in 2 weeks.I doubled the recipe so my husband could take some to work and the cookies turned out great. I also threw in the entire bag of chocolate chips and used milk chocolate instead of semi-sweet chocolate chips. No matter what you do, you can't mess this one up. It tastes delicious!

Highly recommended......the secret is Blue Bonnet!

I made this recipe with freshly ground peanuts instead of peanut butter....it was awesome! Thanks for the recipe!

Awesome peanut butter chocolate cookies! The only revision Ii made was to add more peanut butter, and NO salt. :) They were excellent cookies!

The recipe was both easy and delicious. Just what I was looking for!!

These were the best peanut butter chocolate chip cookies I've ever made and eaten! I give it a 5 star!!!!

The kind of cookie recipe you just memorize for those days you are having a cookie craving. I made it twice in one week. once just for us and again for the crew at work.

These cookies turned out great and my friends loved them!!

This is a great cookie recipe. Easy to make and very good to eat!

These cookies are what I've been searching for. They are exactly what I like in a cookie...thick and dense not thin and flat, they aren't not overly moist, and they have a wonderful hint of PB. I like to use these cookies for ice cream sandwiches because they hold up well. For these cookies, I usually use salted butter instead of unsalted butter so I decrease the salt a bit. I add about a dash of vanilla and I almost always add more than 1/2 cup of peanut butter. You just have to try these!