The Peanut Butter Chocolate Chip Cookies That Disappear in Our House
You know how every household has that one person with a favorite cookie that somehow never makes it into the rotation? In our house, that's my husband and peanut butter cookies.
For years, I've been churning out batch after batch of classic chocolate chip cookies (don't get me wrong, they're delicious), but my husband would occasionally mention, almost wistfully, how much he loves a good peanut butter cookie. Yet somehow, we'd always default back to our chocolate chip standby.
Well, I finally decided to bridge that gap, and let me tell you: these peanut butter chocolate chip cookies have become a quick disappearing treat in our kitchen.
The Best of Both Worlds
These cookies are the perfect compromise or really, the perfect upgrade. They've got that rich, nutty peanut butter flavor my husband craves, combined with the chocolate chips I can never resist. The result? A soft, chewy cookie that satisfies everyone's cravings.
We've made a few tweaks to make them extra special for our family. While the original recipe is fantastic (credit to Crazy for Crust!), we've added our own spin with a mix of chocolate chips, peanut butter chips, and chopped mini Reese's cups. Because if you're going to do peanut butter and chocolate, why not go all in?
The Recipe
Prep time: 20 Mins Cook time: ~12 mins
Yields: ~14 extra large cookies
Ingredients:
½ cup (113 g) unsalted butter, melted
½ cup (133g) creamy peanut butter
¼ cup (50g) granulated sugar
⅔ cup (134g) packed brown sugar
1 teaspoon vanilla extract
1 large egg
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups (155g) all-purpose flour
1 ¼ cups total of chocolate chips, peanut butter chips, and mini Reese's cups (mix to your preference!)
Instructions:
Mix or stir melted butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms.
Stir in your chocolate chips, peanut butter chips, and mini Reese's cups.
Scoop 2 tablespoon-sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork (this creates that classic peanut butter cookie look!).
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
The Verdict
I'm not exaggerating when I say these cookies don't last long in our house. The first batch I made? Gone in two days. My husband was genuinely excited when he saw me pulling peanut butter from the pantry, and now he requests these regularly.
The combination of creamy peanut butter, melted chocolate, and those little bursts of Reese's cups makes every bite feel indulgent. They're soft in the middle with slightly crisp edges, and that fork-pressed pattern on top gives them a homemade charm that store-bought cookies just can't match.
If you've been stuck in a cookie rut like we were, give these a try. They might just become your new household favorite and fair warning, you might want to make a double batch!