Cookies, Cakes, Treats and Sweets
Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

I have been really focused on perfecting a cookie recipe, and THIS peanut butter cookie is it. For whatever reason, I always thought I was allergic to peanut butter. I’ve been convinced I am allergic to peanuts, and stopped consuming peanut butter right then and there. It’s been six years since I’ve really eaten peanut butter, and after visiting an allergist, it is confirmed that I have NO allergies at all. Whatsoever. NONE. I am now back to consuming my peanut butter, and could not be happier. While at CVS, I snagged a bag of Reese’s pieces and mini cups mix, and they were perfect for this cookie!

Now that I’ve dabbled deeper in baking, I am becoming more comfortable doing things by memory, and while I’ve done a few versions of a cookie recipe, like my Classic Chocolate Chip Cookies or my Almond Butter Collagen Cookies (my very first cookie ever, more like a biscotti texture), the measurements and ingredients for this particular cookie are absolutely perfect for a soft and chewy batter.

THREE important things I will always remember:

  1. Room temperature butter does NOT mean super soft butter that practically melts in your hand. This will cause the cookie to spread out wayyyy too much in the oven. Room temperature means a slight dent in the butter once pressed with a finger.
  2. Cookies CAN be soft in the center when taking them out, they’ll stiffen a touch as they cool and they will still be chewy in the inside, which is precisely what I wanted for this cookie.
  3. Chilling the dough, even for an hour, will make the world of a difference!

I grabbed two sticks of butter (actually, it was literally 1 full stick and like 7 oz of the other…) from the fridge and left them out for maybe 45 minutes before I made the batter. When I pressed into the butter with my finger, it left the slightest dent, so I decided to go for it after researching for literally hours about butter and the science with baking with butter. I used 1 1/4 cup of organic dark brown sugar, 1/2 cup organic cane sugar, 2 organic eggs at room temperature, and 2 1/2 cups of organic AP flour (AP= all purpose) *I plan to make these with my gluten free AP flour and coconut sugar instead of brown sugar to test the difference, and maybe ghee instead of butter, but stay tuned!

Here’s what you’ll need for these delicious treats:

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 cup cane sugar
  • 1 1/4 cup dark brown sugar
  • 15oz unsalted butter, room temperature
  • 2 eggs, room temperature
  • 1 cup chocolate chips
  • 1 cup Reese’s pieces and mini cups mix
    • I cut the Reese’s cups in half so they mixed in the batter well.

Start by taking out two sticks of butter and letting warm to room temperature. If you are taking out sticks of butter from the fridge, approximately 30-40 minutes; from the freezer will be approximately an hour or so. Using a hand mixer or stand mixer, take the butter and two sugars and add to a large bowl and “cream” – meaning, whisk the butter and sugars together until it forms a creamy texture, approximately 7 minutes of consistent whisking. Add in one egg, whisk again. Add in the second egg, whisk to incorporate the egg. The batter should be a little more wet at this time.

Set the batter aside; take another bowl and add the flour and baking soda and whisk to combine. Add in half the flour, mix until the flour is fully combined. Add in the remaining flour and mix again. Pour in the chocolate peanut butter pieces; using a wooden or silicone spatula, mix in the chocolate and peanut butter pieces. The batter should be tough and thick. Cover the batter with cling-wrap and set in the fridge for 45 minutes-1 hour.

After the hour, preheat the oven to 350*. Take two light colored baking sheets and scoop batter into a ball and place onto the baking sheet using an ice cream scoop leaving room between each cookie dough ball, the sheets should fit 7-9 cookies. Bake in the oven for 12 minutes total, rotating pans from top to bottom halfway through. Repeat until all batter is used, or freeze the batter for another snowy day!

Soft and Chewy Peanut Butter Chocolate Chip Cookies

The most perfect, moist, chewy cookie you'll ever make! Peanut butter cups and pieces combine with chocolate chips to make these cookies utterly tasty and the perfect treat on a snowy day.

Course Cookies, Dessert, Snack
Cuisine Cookies
Keyword chocolate chip, classic cookie, cookies, peanut butter, peanut butter cups, Reeses, soft and chewy
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 30 cookies
Author nomastehungry

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 cup cane sugar
  • 1 1/4 cup dark brown sugar
  • 1 tsp baking soda
  • 2 eggs room temperature
  • 15 oz unsalted butter room temperature
  • 1 cup chocolate chips
  • 1 cup Reese's peanut butter cups and pieces

Instructions

  1. Start by taking out two sticks of butter and letting warm to room temperature. If you are taking out sticks of butter from the fridge, approximately 30-40 minutes; from the freezer will be approximately an hour or so.

  2. Using a hand mixer or stand mixer, take the butter and two sugars and add to a large bowl and "cream" – meaning, whisk the butter and sugars together until it forms a creamy texture, approximately 7 minutes of consistent whisking.

  3. Add in one egg, whisk again. Add in the second egg, whisk to incorporate the egg. The batter should be a little more wet at this time.

  4. Set the batter aside; take another bowl and add the flour and baking soda and whisk to combine. Add in half the flour and mix until the flour is fully combined. Add in the remaining flour and mix again.

  5. Pour in the chocolate peanut butter pieces; using a wooden or silicone spatula, mix in the chocolate and peanut butter pieces. The batter should be tough and thick.

  6. Cover the batter with cling-wrap and set in the fridge for 45 minutes-1 hour.

Baking the Cookies

  1. Preheat the oven to 350*. Take two light colored baking sheets and scoop batter into a ball and place onto the baking sheet using an ice cream scoop leaving room between each cookie dough ball, the sheets should fit 7-9 cookies.

  2. Bake in the oven for 12 minutes total, rotating pans from top to bottom halfway through. Repeat until all batter is used, or freeze any unused batter.

Recipe Notes

If baking the cookies from the freezer, set the oven to 325* and bake for 15 minutes.

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