Peanut Butter Chocolate Chip Cookies

The sweet tooth strikes again! But, I consider this a somewhat timely post, as the holidays are approaching and lots of moms/dads start baking indoors with their munchkins, or like to bring treats to work for holiday parties, or maybe you'll be throwing a holiday open house. Whatever the occasion, definitely consider these little gems.

First, I love peanut butter. Remember this? Mmmm. Second, this recipe includes chocolate. Hello little darlings, where have you been all my life?!


Truly, these Peanut Butter Chocolate Chip cookies are delicious. I guarantee these cookies will make your house smell divine, be fun to make, and completely eaten within a day (maybe a day and a half, if you hide some or have unfathomable willpower).

I don't even have a finished cookie picture, I was too focused on eating them! I hope you make these, and I hope you enjoy the coming holiday season with lots of yummy sweet treats.

Peanut Butter Chocolate Chip Cookies
adapted from the Magnolia Bakery Cookbook by Smitten Kitchen

"They’re crisp on the outside, and almost cakey on the inside."

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (I did not use these, and still turned out great!)
1/2 cup chocolate chips (I increased the chocolate chips to 3/4 cup)


Preheat oven to 350 degrees.

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Next, add the flour mixture and beat thoroughly. Stir in the peanut butter chips.

Place sprinkling sugar on a plate. Drop dough by rounded teaspoonfuls (I used my hands to make them into balls) into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes.

Do not overbake*. Cookies WILL appear to be underdone, but they are not.

Cool the cookies on the baking sheets for 1 minute, then remove to a rack to cool completely.

* I overbaked the cookies because I was thinking "I like crunchy cookies". They still turned out yummy for me, but these cookies are naturally a bit crunchy - just wait for them to cool. To keep a good balance, I recommend sticking to the directions and not overbaking.

Guten appetit!