Peanut Butter Cookies | Choc Chip - The Cooking Collective

5 from 4 votes

Peanut Butter Cookies | Choc Chip

Calling all peanut butter lovers! These crunchy peanut butter cookies with chocolate chips are sure to become your new favourite cookie. They are chunky, indulgent and filled to the brim with peanut butter and chocolate. And they are impossible to resist straight from the oven with a glass of cold milk!

Prep Time5

Cook Time15

Total Time20

Course: baking, Snack

Cuisine: Australian

Servings:

Calories: 269kcal

Author: Andrea Geddes

Ingredients

⅔ cup butter 150 grams
½ cup peanut butter
¼ teaspoon salt
1 ¼ cup brown sugar
1 egg
1 egg yolk extra
¾ cup plain flour 115 grams - also known as all purpose flour
¾ cup self raising flour 115 grams
½ cup oats
⅓ cup peanuts chopped or crushed
1 ½ cup choc chips dark, milk, or white (or try caramel baking chips!)

Metric - US Customary

Instructions

Pre-heat oven to 175C° (350F). Line a large baking tray (or two trays) with baking paper.
Place the butter in a large, microwave safe bowl and microwave in 20 second intervals, stirring in between, 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 and additional egg yolk 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 20 balls. Place the balls onto the baking tray (at least 3 cm apart) and flatten the cookies slightly with a fork.
Bake for around 12-15 minutes, until the edges are set and lightly 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 completely. Eat them warm, or cool and store in an airtight container for up to five days (or freeze for up to three months). Enjoy!

Notes

Peanut butter – these cookies have an intense peanut butter flavour. To achieve this, the best peanut butter to use is store-bought, processed peanut butter. While natural peanut butter is healthier, it can dry the cookies out and make them oily. In Australia, I use Bega crunchy or smooth peanut butter. Elsewhere, try Jif or Skippy, or a good quality brand of processed peanut butter.
The cookie dough can be frozen for up to 3 months, perfect for instant cookies any time. Thaw in the fridge overnight or at room temperature (or bake from frozen and 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 roll and bake when you’re ready to eat.
Make sure that the cookie dough isn’t too warm before adding the chocolate chips. Otherwise, they will melt into the dough and there won’t be any lovely chocolatey chunks.
The cookies are done when they are a very light golden colour and feel firm around the edges. The middle will still feel a little soft when you press on them straight from the oven, but they will firm up as they cool. Leave them on the baking tray for a few minutes before transferring to a wire rack to cool completely. The cookies will be extremely soft and fragile straight from the oven, but will firm up after sitting for a few minutes.
The cooking times specified are for 20 cookies. You can make them smaller or larger depending on preference, but the cooking times will vary.
Please note that the nutrition information is based on the dough being divided into 20 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the slice.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.

Nutrition