April 21, 2013

Peanut Butter Chocolate Chip Cookies

Everyone loves peanut butter and jelly. Well, maybe not me since the texture of jelly is a little weird to me, but it's still a pretty popular combination. Equally delicious but less popular is the combination of peanut butter and chocolate. Fans of Tagalongs, those tasty little Girl Scout cookies, know exactly what I'm talking about. 

The smooth, sticky, creamy peanut butter pairs perfectly with the molten bittersweet chocolate, especially in this cookie. There is just enough peanut butter so that you can taste it without it overpowering the chocolate. I like to use the jumbo chocolate chips or chunks so that there are big pockets of liquid chocolate scattered around the cookie. You can even fold in a handful of chopped roasted peanuts for more texture contrast; the cookies are fairly soft, so some crunch is definitely a welcome addition.

1 1/2 Sticks Butter, Softened
3/4 Cup Light Brown Sugar
1/2 Cup Sugar
1 Cup Smooth Peanut Butter
2 Eggs
1 1/2 tsp Vanilla
2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 Cups Chocolate Chunks
1 Cup Chopped Roasted Unsalted Peanuts (Optional)

Heat oven to 350F and line cookie trays with parchment.

Beat the butter, brown sugar, and sugar together until light and fluffy. Beat in the peanut butter, then add the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt, then fold into the dough. Stir in the chocolate chunks.

Scoop the dough onto the prepared trays and bake for 10 minutes or until golden.

Makes 50
Recipe Adapted from


  1. I've never had chocolate chip pb cookies but they look great!

    1. Thanks! I love these because they have the texture of really soft chocolate chip cookies but they taste like peanut butter.