This is a cookie that will appease both peanut butter lovers and chocolate chip fans: a peanut butter chocolate chip cookie. You can certainly throw a handful of chocolate chips into just about any peanut butter cookie dough (or dip the cookies in chocolate!) to get this flavor combination, but peanut butter cookies and chocolate chip cookies have different textures to them and this cookie delivers something encompasses elements of both types.
The cookies are big and tender, with a hint of crispiness on the edges and a slight chewiness to them that is more like a chocolate chip cookie than a straight peanut butter one. They don’t have an overly strong peanut butter flavor to them and I like to use crunchy peanut butter to get the addition of little pieces of peanut in the finished cookies. Smooth peanut butter will work just as well. I used a national brand (JIF, to be specific) but these cookies should work out well with natural peanut butter, too. If you are using unsalted peanut butter, you may want to increase the salt in the cookies by 1/4 teaspoon to highlight the peanut butter flavor a bit more.
These cookies keep very well and are a great change of pace from your average peanut butter cookie. I like dark chocolate chips in these, but milk chocolate chips also really compliment the peanut butter flavor of the cookies and will sweeten things up just a little bit. To really take a batch of these cookies over-the-top with peanut butter and chocolate, keep an eye out for mini peanut butter cups (Trader Joe’s carries them) and mix those in along with the chocolate chips.
Peanut Butter Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter (national brand, pref. crunchy)
1 large egg
1 tsp vanilla extract
1 package or 2 cups chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in peanut butter, egg and vanilla until mixture is smooth. Gradually blend in the flour mixture until dough comes together and no streaks of dry ingredients remain. Stir in chocolate chips until well distributed.
Shape dough into 1-inch balls and place on baking sheet, leaving about 2 inches between them to allow for spread.
Bake for 11-14 minutes, until cookies are lightly browned and set around the edges (slightly longer baking will result in crispier cookies). Cool cookies for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies.