Peanut Butter Chocolate Chip Cookies
Peanut butter and chocolate are our all-time winning combination at Expand Kitchen & Home! It’s a classic pairing. You’ve got to try our Peanut Butter Chocolate Chip Cookies.
This version is all dressed up for Christmas and they are such a great seasonal treat! Perfect to leave out for Santa, too. What a fun change from a regular sugar or chocolate chip cookie!
The Peanut Butter Chocolate Chip Cookies are easy for a new baker to make. First, prepare two baking sheets with parchment paper. Next, combine the melted butter and peanut butter. Stir in the sugars, salt, espresso powder and vanilla. Mix in the eggs. In a separate bowl, whisk the flour, corn starch, baking soda and cinnamon together.
Time to fold in the peanut butter chips, chocolate chips and peanut butter chocolate coated candy. The peanut butter chips really make a difference!
Use a small cookie scoop to form the Peanut Butter Chocolate Chip Cookies. When scooping cookies, try not to allow any peanut butter chips, chocolate chips and peanut butter chocolate coated candy to directly touch the baking sheet, with your hand cover them with dough. This will reduce any potential burning on the bottom of the cookies.
Place the Peanut Butter Chocolate Chip Cookies in the refrigerator for at least 30-60 minutes to reduce spreading. Bake the chilled cookies, rotating halfway through the bake time. Let the cookies cool on the baking sheet slightly and transfer to a metal rack. Let the cookies cool completely before eating.
What we have found is that it’s best to leave the formed cookie dough in the refrigerator, for 30-60 minutes to reduce spreading so that the cookies retain their shape during the bake time. Measure correctly, and don't overmix or over bake for the best results. See my Pro Cookie Tips below!
Pro Cookie Tips
Use room temperature ingredients such as butter and eggs.
Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife.
When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough.
Chill the dough for at least 30-60 minutes before baking.
Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up.
Rotate baking sheets halfway through the baking time.
Rest cookies on the baking sheet before moving to a cooling rack.
Cool cookies completely before decorating or storing.
Peanut Butter Chocolate Chip Cookies
ingredients:
- 1 ½ sticks of unsalted butter, melted
- ¾ cup of peanut butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- ¼ teaspoon of salt
- 1 teaspoon of espresso powder
- 1 ½ tablespoons of vanilla extract
- 2 eggs, room temperature
- 2 ¼ cups of all-purpose flour
- 1 ½ teaspoons of corn starch
- 1 teaspoon of baking soda
- ½ teaspoon of cinnamon
- 1 cup of peanut butter chips
- 1 cup of semi-sweet or dark chocolate chunks or chips
- 1 cup of peanut butter chocolate coated candy
instructions:
How to cook Peanut Butter Chocolate Chip Cookies
- Prepare two cookie sheets with parchment paper.
- In a large glass bowl, combine the melted butter and peanut butter. Stir in the sugars, salt, espresso powder and vanilla. Mix in the eggs.
- In a medium bowl, whisk the flour, corn starch, baking soda and cinnamon together.
- Add the dry ingredients to the wet, stir and combine. Do not overmix. Next, fold in the peanut butter chips, semi-sweet or dark chocolate chunks or chips and peanut butter chocolate coated candy.
- Form the cookies by using a small cookie scoop and place them on the prepared baking sheet at least 2 inches apart. When scooping cookies, try not to allow any peanut butter chips, chocolate chips and peanut butter chocolate coated candy to directly touch the baking sheet, with your hand cover them with dough. This will reduce any potential burning on the bottom of the cookies. Place the cookies in the refrigerator for 30-60 minutes to reduce spreading, so the cookies retain their shape.
- Preheat the oven to 325F. Bake the chilled cookies for 9-11 minutes, rotating halfway through the bake time. Do not overbake. Cool on the baking sheet for 8-10 minutes and transfer to a metal rack with a spatula.
- Store in an airtight container with parchment paper in between the cookies for up to a week at room temperature.
