Chocolate Chip and Peanut Butter Chip Cookies

Chocolate Chip and Peanut Butter Chip Cookies

Chocolate Chip and Peanut Butter Chip Cookies are rich, buttery, and perfectly balanced between sweet chocolate and nutty peanut butter from the creamy peanut butter and the peanut butter chips.

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip and peanut butter chip cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 205kcal

Author Jessica - Together as Family

Equipment

Ingredients

1/2 cup (1 stick) salted butter softened
1 cup granulated white sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt (I use sea salt)
1 cup semi-sweet chocolate chips (or milk chocolate chips)
1 cup peanut butter chips

Instructions

Preheat the oven to 350℉. Prepare a cookie sheet(s) by spraying lightly with cooking spray, or line with parchment paper. Set aside.
In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, granulated sugar, light brown sugar, and creamy peanut butter until light and fluffy; 2 minutes beating on medium to medium-high speed.
^{*It's really important that you beat it for at least 1 minute, but I recommend 2 minutes. You want it really light, fluffy, and whipped.}
1/2 cup (1 stick) salted butter, 1 cup granulated white sugar, 1/2 cup packed light brown sugar, 1/2 cup creamy peanut butter
Add the eggs and vanilla extract and beat until well combined.
2 large eggs, 1 teaspoon pure vanilla extract
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
Gradually, a little bit at a time, add the dry ingredients into the wet ingredients and beat on low speed just until combined.
Add in the chocolate chips and peanut butter chips and mix gently just until combined.
1 cup semi-sweet chocolate chips, 1 cup peanut butter chips
Use a 2-tablespoon cookie scoop to drop the dough onto the prepared cookie sheet(s), leaving about 2-inches of space between each one.
Bake for 9-12 minutes or until the edges are lightly golden and the centers begin to crack.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Eat the cookies at room temperature or slightly warm still!

Notes

For the best results and texture, use regular creamy peanut butter and not natural peanut butter or any peanut butter with a thick oil layer on top that must be mixed in. Of course, if there are nut allergies then opt for sunflower butter. But for the best soft & chewy texture stick with regular creamy peanut butter - Jif, Skippy, Peter Pan, or store brand. The natural peanut butter tend to bake up dry and dense, and not smooth.
Use a cookie scoop! This makes scooping cookies so easy and it makes all the cookies the same size so they bake evenly and in the same time. I use a 2 tablespoon cookie scoop for this recipe.
Parchment paper is my 'secret' for the best cookies. I use the Reynolds Pre-Cut Cookie Sheet Parchment Paper and it's a game changer if you want amazing cookies. It helps the cookies bake evenly and it prevents the bottoms of the cookies from browning. I swear by the pre-cut parchment paper sheets, so much so, that I have a stock of it in my pantry so I never run out.
You can use dark chocolate chips, semi-sweet chocolate chips, or milk chocolate chips. It's really just whatever you prefer. Semi-sweet chips will balance out all the flavors better, but if you prefer sweeter then try using milk chocolate instead.

Nutrition