Peanut Butter-Chocolate Chip Cookies

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We love this recipe for many reasons, but mostly because even an amateur baker can whip up a batch.

Peanut Butter Chocolate Chip Cookies
Active Time:
30 mins
Total Time:
44 mins
Yield:
5 dozen cookies

Fred Astaire and Ginger Rogers are an unforgettable duo—one that proved that certain combinations are better together. In the kitchen, think of duos like Macaroni and cheese. Spaghetti and meatballs. Biscuits and jam. Pineapple and mayonnaise. Then, there's chocolate and peanut butter.

For over 50 years, the Southern Living Test Kitchen has been testing, tasting, and re-testing new ingredient combinations, and one of the most-requested pairings is peanut butter and chocolate. Don't believe us? Let us count the ways: Chocolate Peanut Butter-Fudge Bars, Chocolate Peanut Butter Cake, Crunchy Peanut Butter-Chocolate Swirl Bars, and this recipe for Peanut Butter–Chocolate Chip Cookies.

Even in a crunch, you probably have most of the ingredients in your pantry. This recipe makes five dozen cookies and takes about 45 minutes, start to finish, so go ahead and invite a few more people to the potluck, shower, or holiday party.

Why Do You Put a Fork Mark on Peanut Butter Cookies?

When you survey all the goodies at the bake sale, the classic hashtag mark lets you know, these are peanut butter cookies. This is a tradition, and has a functional role. Flattening the cookie, and creating ridges on top with the fork allows even baking, and gives the top a slightly crisper texture, to contrast with the rich center of the cookie.

How Do I Store Peanut Butter-Chocolate Chip Cookies?

Once your cookies are completely cooled, put them in an airtight container, preferably without too much headspace. They will keep for a week at room temperature. These also freeze well, for up to three months.

How to Make Peanut Butter-Chocolate Chip Cookies

Let the butter sit out to soften while you gather your ingredients. If your butter is cold, slice it in pats and place in the large bowl or stand mixer bowl, and beat until creamy. Once the butter is soft, add the peanut butter and sugars, and beat.

Scrape down and repeat until the mixture is well-mixed, then add the eggs and vanilla, and beat to combine.

In a medium bowl, combine the flour, soda, and salt, and mix into the butter mixture. Then, fold in the chocolate chips.

Drop by tablespoonfuls onto greased or parchment-lined baking sheets. Baking at 350°F helps keep the cookies moist and chewy.

If you want to impress your guests with perfectly round cookies, try this technique.

Editorial contributions by Robin Asbell.

Ingredients

  • 1 cup creamy peanut butter

  • ¾ cup butter, softened

  • ¾ cup granulated sugar

  • ¾ cup firmly packed brown sugar

  • 2 large eggs

  • 1 ½ teaspoons vanilla extract

  • 2 ½ cups + 2 tablespoons all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 (12-ounce) package semisweet chocolate morsels

Directions

  1. Preheat oven to 350°F. Beat peanut butter, butter, and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

  2. Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. (Dough will look a little moist.) Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

  3. Bake at 350°F for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

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