Home Recipes Peanut Butter Cookies | Choc Chip

Peanut Butter Cookies | Choc Chip

peanut-butter-cookies-with-melted-choc-chips


These Peanut Butter Cookies with Choc Chips are packed full of peanut butter flavour and are completely addictive! Dense and crunchy, with golden edges and tonnes of dark chocolate chips, this one-bowl easy peanut butter cookie recipe can be yours in just 20 minutes. But, be warned… You won’t be able to stop at one!


Everyone loves chocolate chip cookies! Eaten warm, straight from the oven or with a glass of icy cold milk- they are the perfect chocolate indulgence. Crunchy, with oats for texture and intense peanut butter and chocolate flavours, this recipe gives the classic choc chip cookies a modern makeover. Give them a try for your next baking adventure!


This is my go-to cookies recipe whenever the cookie jar needs filling up. And they are so good that they don’t last long in my house!! In fact, I love these peanut butter choc chip cookies so much that I even made these peanut butter cupcakes with chocolate ganache based on this recipe! Because chocolate and peanut butter are the perfect combination and there can never be too many peanut butter and chocolate recipes out there.

broken-cookie-with-melted-chocolate
choc-chip-cookies-on-white-plate


Peanut Butter Cookie Ingredients

To make these peanut butter cookies with chocolate chips, you will need:

  • Butter
  • Peanut butter
  • Brown sugar
  • Eggs. One, plus an extra yolk.
  • Vanilla
  • Flours. A mix of self-raising flour and plain (all purpose) flour.
  • Salt. To bring out the peanut butter flavour!
  • Vanilla
  • Oats
  • Peanuts. Crushed or chopped.
  • Chocolate chips. Dark, milk chocolate, white- any baking chocolate chips are perfect! Dark is my favourite and goes perfectly with peanut butter. Stick with Cadbury or another good quality chocolate for the best result.


How to make peanut butter cookies

This easy cookie dough comes together in less than five minutes, in just one bowl! No paddles, mixers or beaters required. Simply…

  1. Prepare your oven tray with baking/parchment paper and pre-heat the oven to 175C (350F).
  2. Melt the butter in the microwave and then stir through the peanut butter and salt until smooth.
  3. Add the sugar and beat.
  4. Beat in the eggs and vanilla.
  5. Add the flours, oats, nuts and choc chips and stir until combined. There is no need to chill this peanut butter cookie recipe, because the cookie dough is thick and only spreads slightly while baking.
  6. Roll into balls. Each cookie is about 2-3 tablespoons in size. Gently press the cookies flat (with fingers or a fork) onto a baking tray.
  7. Bake for around 12 minutes, until the edges are set and golden and the centre is slightly puffy.
  8. Enjoy! Serve warm (is there anything better than a warm cookie straight from the oven?!) or store in an airtight container for up to 5 days. These peanut butter cookies can also be frozen for up to 3 months.


The best peanut butter to use for cookies;

The very best peanut butter to use for these cookies is store-bought, processed peanut butter. Natural peanut butter is healthier, but it can dry the cookies out. My favourite peanut butter (in Australia) to use for these cookies is Bega peanut butter. And either smooth or crunchy peanut butter works fine!

Variations and additions;

Try adding some of these tasty extras!

  • Caramel pieces
  • Salty pretzels
  • ¼ teaspoon of cinnamon
  • Try replacing the chopped peanuts for walnuts, almonds, pecans or your favourites!
  • Try large chunks of roughly chopped dark chocolate instead of choc chips
  • Sprinkle the flattened cookies with sea salt before baking.
top view close up of chocolate chip cookie


What you need to know;


This easy cookie dough can be frozen, perfect for instant cookies any time the desire hits! Make a double batch and freeze some of the dough for next time. If the mixture is still really cold, add a couple of minutes to the baking time.


The cookie dough can also be made ahead and refrigerated for up to 3 days. Simply allow the dough to return to room temperature before baking.


Ensure that the butter mixture isn’t too warm before adding the baking chocolate chips. Otherwise, the chocolate will melt through the dough.


After baking, wait for a few minutes before transferring the cookies from the tray to a cooling rack. The cookies are extremely fragile straight from the oven, but will be firmer after sitting for a few minutes.

If you want more delicious cookies, try these recipes;

If you try these peanut butter cookies with choc chips, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

peanut-butter-cookies-with-melted-choc-chips

Peanut Butter Cookies | Choc Chip

These Peanut Butter Cookies with Choc Chips are packed full of peanut butter flavour and are completely addictive! Dense and crunchy, with golden edges and tonnes of dark chocolate chips, this one-bowl easy peanut butter cookie recipe can be yours in just 20 minutes. But, be warned… You won’t be able to stop at one!
5 from 4 votes
Print Pin Rate
Course: baking, Snack
Cuisine: Australian
Keyword: peanut butter cookies choc chip
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 16
Calories: 321kcal
Author: Andrea Geddes

Ingredients

  • 2/3 cup butter 150 grams
  • 1/2 cup peanut butter
  • 1/4 tsp salt
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 egg yolk extra
  • 3/4 cup plain flour all purpose
  • 3/4 cup self raising flour
  • 1/2 cup oats
  • 1/3 cup peanuts chopped or crushed
  • 1 1/2 cup choc chips dark, milk, or white

Instructions

  • Pre-heat oven to 175C° (350F). Line a large baking tray with parchment paper.
  • Place the butter in a large, microwave safe bowl and microwave in 20 second intervals until the butter has melted.
  • Add the peanut butter and salt to the butter and stir until combined.
  • Stir through the brown sugar and mix until combined and smooth.
  • Add the egg, extra egg yolk and vanilla and stir.
  • Add all of the other ingredients into the bowl and mix until the cookie dough comes together.
  • Take about 2-3 tablespoons of the dough at a time and roll into balls. Place the balls onto the baking tray (at least 3 cm apart) and flatten the cookies slightly with your fingers or a fork.
  • Bake for around 12 minutes, until the edges are set and golden and the centre is slightly puffy.
  • Remove from the oven and leave the cookies on the tray for five minutes before using a spatula to transfer the cookies to a wire rack to cool. Eat them warm, or allow to cool and store in an airtight container for up to five days, or freeze for up to three months. Enjoy!

Notes

The very best peanut butter to use for these cookies is store-bought, processed peanut butter. Natural peanut butter is healthier, but can dry the cookies out. My favourite peanut butter (in Australia) is Bega peanut butter- either smooth or crunchy is fine!
 
Try adding some of these tasty extras!
  • Caramel pieces
  • ¼ teaspoon of cinnamon
  • Try replacing the chopped peanuts for walnuts, almonds, pecans or your favourites!
  • Try large chunks of roughly chopped dark chocolate instead of choc chips
  • Sprinkle the flattened cookies with sea salt before baking.
 
This easy cookie dough can be frozen, perfect for instant cookies any time the desire hits! Make a double batch and freeze some of the dough for next time. If the mixture is still really cold, add a couple of minutes to the baking time.
 
The cookie dough can also be made ahead and refrigerated for up to 3 days. Simply allow the dough to return to room temperature before baking.
 
Ensure that the dough isn’t too warm from the melted butter before adding the baking chocolate chips. Otherwise, the chocolate will melt through the dough.
 
After baking, wait for a few minutes before transferring the cookies from the tray to a cooling rack. The cookies are extremely fragile straight from the oven, but will be firmer after sitting for a few minutes.
 
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 321kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 118mg | Fiber: 2g | Sugar: 28g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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2 comments

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2 comments

Sylvie March 9, 2020 - 3:40 am

5 stars
I love peanut butter and chocolate together, they always work so well! LOVE the addition of crunchy peanuts in the cookies, I can only image how good the they taste!

Reply
TheCookingCollective March 9, 2020 - 4:04 am

Thanks Sylvie! Chocolate and peanut butter is never a bad idea!

Reply

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