Thick, soft and chewy peanut butter chip cookies with a super soft center packed with a bold nutty flavor. It’s the perfect Peanut Butter Cookie recipe! Be sure to watch the recipe video too!
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Packed with peanut butter chips, these golden brown cookies are made to be thick and golden brown on the outside, yet soft and gooey on the inside. (Each cookie is 5 oz. each!)
With the use of household staples and a few tricks in this recipe, these cookies are made to perfection with an effortless touch.
When I was kid, peanut butter cookies were my favorite so these cookies take me back to my childhood except this recipe adds a twist with its peanut butter chips.
The pb chips elevate these cookies and makes them that much better than the classic peanut butter cookie.
These cookies are made to be slightly golden on the outside with a bold creamy sweetness on the inside. You’ll also pick up a hint of savoriness that peanut butter is famous for.
With the use of common baking ingredients, this recipe is unbelievably simple to make yourself or with your friends and family.
So grab your ingredients if you want cookies that are:
Chewy and a bit crispy on the outside
Velvety and moist on the inside
Simple to make
Reminiscent of childhood
Peanut buttery, of course
Peanut Butter Chip Cookie Ingredients
All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You’ll need ~115g for this recipe or 3/4 cup.
Cake flour: Finer, softer and lighter than All-Purpose Flour to give cookies a delicate texture. I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You will need about 100g for this recipe or 3/4 cup.
Corn Starch: Sounds strange, but cornstarch is the secret ingredient in giving the cookies a more tender and chewy texture that we all die for.
Baking powder: Leavening agent for the cookie.
Baking soda: Another leavening agent that is four times stronger than baking powder.
Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
Butter:Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge.
Granulated white sugar: Helps spread and hold the cookies together when baking because the peanut butter already gives a very smooth, soft texture so we want to avoid making peanut butter crumbs!
Light or dark brown sugar: Either sugar works deliciously on this recipe! I use more brown sugar than white to give the cookies a moist, soft and chewy texture.
Peanut Butter, creamy: Behold, the core ingredient of this recipe! The creamy texture gives the cookies a smooth delicate center for us to bite into!
Eggs: Cold eggs, straight from the fridge.
Pure Vanilla extract: Used as an enhancement to give the optimal taste of this cookie.
Mix dry ingredients together: Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
Cream butter, sugars and peanut butter: Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar and creamy peanut butter until incorporated.
Then add in the eggs and vanilla. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time.
Stir in peanut butter chips until incorporated and then turn off the machine.
Roll each cookie dough into a dough ball and roll in granulated sugar.
Place cookies on an ungreased cookie sheet and flatten each cookie with a fork, making a crisscross pattern.
Bake the cookies for 13-15 minutes or until the tops are golden brown. Transfer to a wire rack to cool.
Tips to making peanut butter chip cookies
Instead of peanut butter chips, use (milk, semi, or dark) chocolate chips to get the best of both flavors!
You can use 100% all purpose flour if you can’t find cake flour.
Use cold butter and cold eggs, straight from the refrigerator.
Use ungreased cookie sheets, no need to spray with baking spray.
The cookies straight out of the oven are VERY soft. Transfer to a wire rack to cool completely, at least 15-30 minutes or even up to an hour before enjoying so they don’t crumble in your hands.
Can I use crunchy peanut butter? (or almond butter?)
Yes! Almond butter has a similar texture as peanut butter so you will still get the same smooth creamy texture to fulfill your sweet desires. Crunchy peanut butter is another way to go if you want to add the extra crunch to your cookies!
Can I freeze these cookies?
Yes! The last thing we want to do is to waste these yummy cookies. These peanut butter chip cookies can be stored in a plastic baggie or a reusable freezer bag for up to 3 months.
To thaw, I like to leave them out on the counter for 30-60 minutes or to speed things up, you can pop them in the microwave for up to 30 seconds. And voila, your cookies are ready to eat!
These Peanut Butter Chip Cookies are thick, chewy, and soft-centered. Packed with a nutty flavor and are baked until beautifully bronzed on top. This is the BEST way to make them!
1(10 oz.) bagpeanut butter chips (I use Reese's brand) ~2 cups
Rolling:
1/4cupgranulated sugar
Instructions
Mix dry ingredients together: Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
Cream butter, sugars and peanut butter: Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar and creamy peanut butter until incorporated.
Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Add in the peanut butter chips until incorporated and then turn off the machine.
Measure out the cookies into 5 oz. portions (or smaller if you prefer). Roll each cookie dough into a dough ball and roll in granulated sugar.
Place cookies on an ungreased cookie sheet and flatten each cookie with a fork, making a crisscross pattern. Double up the cookie sheet. Meaning, flip one cookie sheet upside down and place the cookie sheet the cookie dough balls are on top of that. This ensure the bottoms won’t brown too much. It’s a fun trick!
Bake the cookies for 13-15 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done.
Let them rest on the cookie sheet for at least 15 minutes and then using a spatula transfer them to a cooling rack. The cookies are very soft right out of the oven. I like to enjoy them about an hour later!
oh Girl, feels great to found you. First your peanut butter cookies made me drool and second I loved all peanut butter recipes. I am going to try soon.
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These cookies look amazing. Is it wrong if I said I want to eat the whole batch?
Big fan of peanut butter here and these look soooo good!
oh Girl, feels great to found you. First your peanut butter cookies made me drool and second I loved all peanut butter recipes. I am going to try soon.
Who can ever say no to a good peanut butter cookies right? Thanks for sharing.
Best recipe for all Peanut Butter Lovers and I am one of them. Definitely making my share of these yummy cookies.