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Don’t judge me, bro! If tomorrow really is the beginning of the End of Days, I want to be prepared with a stockpile of these Peanut Butter Chocolate Chip Cookies.
Don’t get me wrong, there are a handful of mischievous acts I can be held accountable for. But… really? I’ve never pulled an Arnold, Charlie or Lindsay.
And if tomorrow isn’t the Rapture, I’ll have all these sweet and salty Peanut Butter Chocolate Chip Cookies anyway. See how that works?
Ingredients for Peanut Butter Chocolate Chip Cookie Dough:
3/4 cup salted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/8 – 1/4 tsp cinnamon
1 tsp vanilla
1 egg
3/4 cup creamy peanut butter
1-1/4 cup all-purpose flour
2 cups semi-sweet chocolate pieces
1/2 cup coarsely chopped peanuts, if desired
Notes: Makes 3-4 dozen cookies, depending on size. For best results, make dough in advance and chill overnight in the refrigerator or place dough in the freezer for at least one hour before making cookies. White Whole Wheat flour is a great substitute for All-Purpose. Use crunchy peanut butter for more intense peanut taste and texture.
Video Note: As you may notice, I omitted the baking soda in the video. This wasn’t intentional, just a good old fashioned mistake! I can honestly tell you, I didn’t miss it. However, I do recommend adding the baking soda as it will neutralize the acidity of the dough, allowing the cookies to brown more evenly in the oven.
Directions:
Make the cookie dough. In an electric mixer, cream butter and sugars. Add baking soda, salt and cinnamon. Add vanilla and the egg, scraping down the sides of the mixing bowl when needed. Add peanut butter and combine thoroughly. Mix in flour. Stir in chocolate chips. For best results, chill overnight in the refrigerator or place dough in the freezer for at least one hour before making cookies.
Bake the cookies. Preheat oven to 350(F). Form dough into balls and place on baking sheet. Gently flatten tops of cookies. Bake 9-10 minutes, until golden. Remove from oven but leave on baking sheet 3-4 minutes so cookies set. Transfer to cooling rack, then directly to your mouth.
Try a Fluffernutter Cookie! Roll dough into balls and cross hatch with a fork. Bake at 350(F) for 9-10 minutes, until golden. Remove from oven but leave on baking sheet 3-4 minutes so cookies set. Transfer to cooling rack. Spoon Marshmallow Fluff in between two cookies. Messy and delicious!
Share and enjoy.
It MUST be the end of the world, because I don’t have one of these to eat right now . . . Cruel and unusual punishment I tell ya!
I’d like to know what the handful of mischievous acts were? ;) Is tomorrow judgment day? Holy Hell, I’m toast. No way there’s enough time left to redeem myself. My vision of where I’m going is a place with an unlimited supply of these peanut butter chocolate chip cookies…and no milk. lol
Since you’re making 3-4 dozen why not be nice and share a dozen with me! That should net you a few extra points for tomorrow right? Love the cookies Sara :)
Oh….does it get any better than peanut butter & chocolate? Yum! I need a few of these cookies right now!
Holy Cow! I’m coming to deliver some Rachel-Fuji! Before the rapture!
LOL seti :) I don’t drink them with milk either, rather a few scoops of ice cream… but it does look cute in the photo, eh? Mischievous acts…. if I tell you I’ll have to…
Kathy, Quyen — you got it — virtual cookies activate!
Love y’all! Thanks for lovin’ on me and my cookies :)
I just wrote down the recipe for Peanut Butter Chocalate chip Cookies they look YUMMY!Me and my girls will enjoy baking them and eating them.And thanks for the cookie tips.
Happy to hear it Tonya! Thanks for writing — let me know what you think of the cookies :)
Gillian made your heavenly treats, and we gladly devoured them. Thanks for the delicious recipe and the loving guidance to the young chef.
Heehee! Thanks Cecilia — and thanks Steve & Gillian for the play-by-play too :)
Let’s see…peanut butter, chocolate, cookies….JACK WANTS COOKIE!!!!
More cookies for you, Jack!
Omg I’m an inspiring artist and if you know any inspiring artists you’d know they stay up quite, late so I got hungry and found this recipe it took me little time to make the batter, then I put it in the fridge so I could eat it the next morning. So I woke up ran to my kitchen and threw the batter into the oven (After shaping them of course) and when I took them out my boyfriend woke up because of how heavenly they smelled. Let’s just say we had a good breakfast. ^ω^