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Peanut Butter Chocolate Chip Cookies

by Jamie
 
I have to apologize to all you fabulous dieters out there. I have to admit….I shouldn’t have made these beauties this week. But, I just couldn’t help myself. They were calling to me. This past Sunday afternoon MyHandsomeHusband asked “What should we make for dinner?”  I answered with “Chocolate Chip Cookies….what else?!” I have this theory that if you eat cookies on Sundays, they don’t have any calories. (Or if you eat them on your Birthday, or on your friends Birthday, or during the whole month of December). I know it couldn’t possibly be true…but in my mind, I justify it by dieting hard the rest of the week. And yes, they made a lovely Sunday Dinner. My kids were thrilled.
I have had many people tell me recently that they struggle with cookie making. So, I thought I would take a lot of pictures a long the way, and give you some tips that have helped me make cookies a divine delight. There is really nothing quite like a hot cookie right out of the oven. Pure heaven. 
 
 
 
  
 
1. Be sure that your butter is soft. I usually let mine sit out on the counter for about 2 hours before I start. Beat the butter and peanut butter in your stand mixer (or with hand held beaters) for about 3 minutes. You want it to be VERY well combined.
2. Add the sugar and eggs and beat for another 2 minutes, or until the mixture is a bit frothy.
3. While you let the mixer do it’s work combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the mixer and mix for about 1 minute.
5. Add the chocolate chips and mix just until combined. Aren’t these two colors of chocolate beautiful? You can see now why I wanted to eat them for Sunday Dinner. You want to eat them too…don’t deny it. Your secret is safe with me.
 
6. I place them on a large cookie sheet 3 wide and 5 long. I round them into balls that are about 1 1/2 inches. When I put them on the sheet I smash them down just a bit.
7. One of the most important tricks to  great cookie baking is the length and the temperature they are cooked. I have a convection oven which I truly adore. I baked these puppies  for 6 1/2 minutes at 330 degrees. If I were using a regular oven I would bake them for 8 minutes at 350. The trick is……..DO NOT OVERBAKE THEM. I take them out of the oven just after they start to crack, and then let them finish cooking on the sheet as it cools down. The convection oven makes them ever so slightly crispy on the outside, and fabulously chewy on the inside. Again….you see the reason I made them for Sunday Dinner.
 
Happy Baking! I hope these tips were helpful. Have a great day!
 

Peanut Butter Chocolate Chip Cookies

Serves: 60 cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 C butter softened
  • 1 C peanut butter (I use chunky)
  • 1 C sugar
  • 1 C brown sugar
  • 2 eggs
  • 2 1/2 C flour
  • 1 1/2 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1  12 oz bag semi sweet chocolate chips
  • 1  12 oz bag milk chocolate chips

Instructions

1. Be sure that your butter is soft. I usually let mine sit out on the counter for about 2 hours before I start. Beat the butter and peanut butter in your stand mixer (or with hand held beaters) for about 3 minutes. You want it to be VERY well combined.
2. Add the sugar and eggs and beat for another 2 minutes, or until the mixture is a bit frothy.
3. While you let the mixer do it's work combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the mixer and mix for about 1 minute.
5. Add the chocolate chips and mix just until combined. Aren't these two colors of chocolate beautiful? You can see now why I wanted to eat them for Sunday Dinner. You want to eat them too...don't deny it. Your secret is safe with me.
6. I place them on a large cookie sheet 3 wide and 5 long. I round them into balls that are about 1 1/2 inches. When I put them on the sheet I smash them down just a bit.
7. One of the most important tricks to  great cookie baking is the length and the temperature they are cooked. I have a convection oven which I truly adore. I baked these puppies  for 6 1/2 minutes at 330 degrees. If I were using a regular oven I would bake them for 8 minutes at 350. The trick is........DO NOT OVERBAKE THEM. I take them out of the oven just after they start to crack, and then let them finish cooking on the sheet as it cools down. The convection oven makes them ever so slightly crispy on the outside, and fabulously chewy on the inside. Again....you see the reason I made them for Sunday Dinner.

Recipe from a former neighbor Krista Robinson 

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28 comments

Randa @ The Bewitchin' Kitchen January 27, 2010 - 2:57 pm

Ugh…you should apologize to us dieters..haha I totally binged on peanutbutter cookies last night. Now this makes me want to make a new batch and do it all over again

Reply
Lindsay January 27, 2010 - 3:04 pm

Thanks for visiting my site… but now that I have visited yours I have a craving for PB chocolate chip cookies! They look SO good! And your pictures are awesome 🙂

Reply
Mom on the Run January 27, 2010 - 6:32 pm

These look fabulous!!! I love the bow as and added touch 🙂

Congrats of the featured blogger for Newman's!

Reply
Charlene January 27, 2010 - 8:06 pm

Oooh those look yummy! I'm going to have to make those one day this week.

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CarrieAnn January 27, 2010 - 9:45 pm

I'm going to make these right now! My kids will be so thrilled when they come home from school in an hour and smell these babies. (Well except for one son who doesn't like peanut butter, but tough luck for him.)

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Blackberry Jam Cafe January 28, 2010 - 2:44 pm

I just scrolled down and saw the Peanut Butter Choc. Chip cookies – I'm going with the theory they don't have any calories on Sunday – or any other special day! These look too good not to try!

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Chelle January 28, 2010 - 3:10 pm

I can't stop drooling. They look so incredibly yummy.

Visiting via S.I.T.S

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Maria January 28, 2010 - 11:17 pm

I ALWAYS need cookies:) These look great!

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Anonymous January 28, 2010 - 11:43 pm

do you think i could reduce the amount of sugar in this recepie just 1/2 of caster and 1/2 of brown?thanks for the answer

Reply
Jamie Cooks It Up! January 29, 2010 - 12:37 am

Thanks for your question….
I have tried using less sugar in baked goods, but it seems the consistency gets a little bit off. I end up having to add more flour to make up for the lack of substance, and then they turn out pretty dry.
I have noticed a site that might have a healthier option for you.
The site is http://www.hungry-girl.com.
They take a lot of questions and seem to answer pretty quickly.
Good Luck! I'd love to know what they have to say!
Have a great day!

~Jamie

Reply
Osmar February 7, 2014 - 7:08 pm

Hi ladies! I’m Rebecca from Thousand Oaks, CA. I’m a meohtr, wife, teacher, crafter, and blogger! Your blog has provided so many inspirations for my home and my classroom. Congrats on 10,000!!

Reply
Anonymous January 29, 2010 - 9:45 am

Thanks for the answer and the link,i think i will try to make one batch of cookies using less sugar and one with the amount thats in your recepie!i will let u know how it came out!
Have a nice day, Kathy

Reply
Clarinda January 30, 2010 - 5:53 am

I TOTALLY want some. Looks like you packaged a few up beautifully. 🙂 I agree that eating on Sundays are free calories. I'll have to try this recipe sometime.

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Frieda January 30, 2010 - 8:00 pm

I love a good cookie and tips that go with it! I'm glad that you love your convection oven…I do, too! Here's a tip for those who are lucky enough to have a convection oven: Bake your cookies on a baking sheet with no sides…or…turn your baking sheet over and put the cookie dough on the bottom. Then you will have perfectly, evenly browned cookies all around!

Reply
Anonymous March 12, 2010 - 1:49 am

Hi Jamie,

I know you're always looking for ways to make a recipe healthier. My mom taught me this trick that works with almost any cookie (do not try with sugar cookies, however!):
Cut the fat in half, and add an extra egg. If you're doubling the recipe, figure the regular measurements first, then cut the fat in half and add the egg (so you don't get too many eggs). I always do this with chocolate chip cookie recipes, and they taste just as delicious!
-Sarah Wrigley

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darcy :) June 21, 2010 - 5:11 am

Just made these absolutely perfectly delicious cookies, that turn out so wonderfully, today – for Father's Day and boy oh boy were they a HUGE hit for dessert at my parents with all the family celebrating Dad on his day!
Thank you for such a beautiful website…you are truly an inspiration to all who visit here! I post about you on my facebook and shared today's cookies and dropped your name again too 🙂 I have a blog…but not near as nice as still learning 🙂 Thanks Jaime. ~Darcy 🙂

Reply
Jamie Cooks It Up! June 21, 2010 - 12:28 pm

Darcy,
I'm so glad you all loved these cookies. They are one of my favorites as well. Thanks for your links back.
Have a great day!
~Jamie

Reply
Sarah Wrigley June 30, 2010 - 12:01 am

I made these cookies last week with my “half the fat and add an egg” trick. They were divine! Thank you for this recipe. I shared them with others and were told they were “dangerous” since they tempt one to eat the whole pan. I about did that myself!

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Ellen July 28, 2010 - 5:35 am

These were absolutely delicious, my husband actually called them evil becaues they were so good and you can not stop yourself from eating them. I had been looking for a recipe similar to this and now we are happy.

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Chef MAMA Mimi October 9, 2010 - 6:36 pm

Making these delicious babies again today for the little league team (my turn for snacks) I made a couple of adjustments this time and added 2 ripe bananas and 1/2 c. oatmeal – we will see how these taste 🙂 Let's see how many moms ask for the recipe too 🙂 Happy Day to YOU! Again posting on Facebook too! Love ya gal!

Reply
Chef MAMA Mimi October 9, 2010 - 6:39 pm

Chef Mama Mimi is Darcy btw 🙂

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Steph Thomas October 16, 2011 - 3:17 am

Jamie, you just have too many good recipes. I was in the mood to make something for my husband and I decided on these. He loves them, and I had to have one to see what they taste like. They were really good but boy that is a lot of chocolate chips. My cookies almost didn't stick together there were so many chips. I think next time I will have the chips and then I bet it will stay together better. Thank you for all your great recipes.

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Steph Thomas October 16, 2011 - 3:19 am

I meant half the amount of chocolate chips not have them:)

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geri January 24, 2012 - 3:01 pm

Do you think this will work as a bar cookie? I am feeding the missionaries this weekend and would like to do a bowl of yummy soup in the bread bowls and then have these cookies in bar form with a scoop of ice cream on top. Just wondering if you have ever made them that way, and if so, would they fit in a rimmed cookie sheet? And what temp and for how long should they be cooked. Thanks!

Reply
Jamie Cooks It Up! January 24, 2012 - 3:57 pm

Hey Geri,
Wow, it sounds like the missionaries will be well fed at your house!
This cookie recipe doesn't work well in a bar form. By the time the center is cooked the edges are burned. However I do have a Chewy Chocolate Chip Cookie Bar recipe that would work really well as the base of your ice cream dessert. Here is a link.

http://jamiecooksitup.blogspot.com/2010/09/chewy-chocolate-chip-cookie-bars.html

Good luck!
~Jamie

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Jamie Roberts February 5, 2012 - 6:15 pm

Hi Jamie!
Made these cookies yesterday just for the fun of it and substituted crushed up Butterfingers for the choc chips and WOW amazing!! Best peanut butter cookie recipe I've ever had! Love your blog and your whitty humor 🙂

Thanks
Jamie R.

Reply
Weekly Menu Plan: January 9-15 January 9, 2016 - 12:31 am

[…] Peanut Butter Chocolate Chip Cookies […]

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Effie D July 23, 2020 - 11:00 am

These are so yummy! Thank you for sharing! I just made them. I added one teaspoon of vanilla, other than that I followed the recipe. When I make these again?, I will use just one 12oz bag of milk chocolate chips because I like a more peanutbuttery taste.

Reply

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