I will shape and freeze the rest of the dough for little treats whenever I like. I used a scoop that was a tad over 1 Tblsp. allrecipes.com.au/recipe/28886/peanut-butter-with-chocolate-chip-cookies.aspx Tag @twopeasandpod and hashtag it with #twopeasandtheirpod. And let’s not forget about the chocolate, the cookies are dotted with milk chocolate chips that compliment the peanut butter so nicely. You cannot "decrease the flour and add more peanut butter" without changing the end result!

Thank you Kathy!!

Line 2-3 pans with parchment paper. Have ready at least 2 baking sheets lined with parchment paper. These Peanut Butter Chocolate Chip Cookies are the BEST!Better than any peanut butter cookie I have had at a bakery.

Love this! Thank you for the delish and easy recipe! I weighed each ball of dough out to 2.3 oz and they turned out the most perfect size after baking. They were a hit for sure. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely. In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Also super easy with ingredients that are readily available in pantry. Preheat oven to 350°F/180°C degrees. I didnt use chips though. They might look a little underdone when you pull them out of the oven, but you’ll leave them on the baking sheet for 10 minutes so they can set up. Our kitchen is always open! They are soft and delicious. My son said they were sooooo good!

The whole family loved them! Loved them so much! In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. I chilled my dough for 30 minutes prior to baking and they turned out perfectly! I fluff the flour, then spoon it into my measuring cup, and then level off. If you end up with a hard batch of cookies, bake the next batch for less time. I really like the look of the recipe but prefer natural peanut butter although I can understand how the creamy PB would have a nicer texture…. Use pounds and ounces please not cups please thank you, My previous comment was meant to be a reply to you, James. I also used an entire bag of chocolate chips, cause let’s face it you can never have too much chocolate. These cookies are a hit!

Glad you love them too! The cookies are soft, chewy, and have the ultimate peanut butter flavor. This was a great recipe. Chocolate Lover’s Chocolate Chip Cookie Recipe, Flourless Peanut Butter Chocolate Ganache Sandwich Cookies, Flourless Chocolate Peanut Butter Cookies, Ultimate Cookie Giveaway {KitchenAid Mixer + MORE}. Never thought I’d see grown men rationing cookies I use milk chocolate chips in them. The were still as chewy and soft as they should have been. Hi Nicki, the reason they would have been dry is the oil that you would have been missing in the natural peanut butter and that you reduced it by 1/3 using only 1 cup. Thank you, Allison You mean using tahini instead of the peanut butter? https://www.tasteofhome.com/recipes/chocolate-chip-peanut-butter-cookies Ok! I also added a teaspoon of cinnamon just because. I used regular peanut butter too. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. I take them out of the oven as soon as they turn golden brown around the edges. Watch them to know the right time for your oven. These are super classic peanut butter cookies, so you probably have everything on hand to make these today! Allrecipes is part of the Meredith Food Group.

My favorite cookie recipe ever! You can decrease the flour by 1/4 cup and that should help. Something went wrong. Will double the recipe next time :-). Remove from the oven and sprinkle the cookies with flaky sea salt. Set aside. Browning the butter also enhanced the nutty flavor if you’ve got the extra time. I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldn’t be getting a big bite of dryness. …

I halved the recipe and made half the cookies without refrigerating the dough and they turned out great! Thank you for a lovely recipe and beautiful cookies to share. These turned out great! I am a HUGE peanut butter chocolate fan, especially if cookies are involved. This gives a much stronger foundation than nonstick spray or butter, which is too slick and will cause the cookies to spread. Best peanut butter cookies EVER! For a Christmas cookie, I replaced 1 cup of chocolate chips with red and green M&Ms. This is a keeper! You can also chill the dough, but you don’t HAVE to for this recipe. I had a bag of peanut M & M's and added them instead. Beat in the egg, one at a time, then beat in vanilla extract. I bake right away and they turn out great.
https://www.loveandlemons.com/peanut-butter-chocolate-chip-cookies It is not like soup where you can add some of this and take out some of that... soup will still be soup, albeit with a different flavor. Neither does anyone else I know. This is the second recipe of yours that I followed and had the same problem. Shiran, if I use natural peanut butter because I don’t condone eating/using Skippy, can you tweak the recipe to compensate for the looseness of the natural stuff? I am in charge of baking for Teacher Appreciation Week at my kids’ schools in May and I will definitely be making these. Add the dry ingredients and mix on low until just combined. With the mixer off, add in all of the dry ingredients. I love these soft peanut butter chocolate chip cookies. Perfect recipe! I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. https://www.thespruceeats.com/peanut-butter-chocolate-chip-cookies-3053317 Do not overmix. (225 g/2 sticks) unsalted butter, softened to room temperature, (375 g) creamy peanut butter (not natural).

Every oven is different so I recommend checking them at 11 minutes the first time you bake them.

As an example, for some change-up, I changed it to 1/2 choc chips and 1/2 butterscotch chips. These cookies are amazing. Beat the eggs in gradually on a low speed, mixing well after each addition. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden.

In a large heat safe bowl, microwave the butter until melted.

Hint: Since they don't "spread," you can cram several onto one cookie sheet.

Everyone says that their cookie recipe is the best and that doesn’t always mean much, but I promise that this is the BEST peanut butter cookie recipe you have ever tried. These are so yummy. The Two Peas & Their Pod Cookbook is here. Chunky is ok if you want some peanut chunks in it. I baked them at 350 for 10-11 minutes. I can never get enough peanut butter in cookies and this is perfect! Possibly try again but add in some oil to supplement the moisture missing? Mine were today too. I added 1 cup crunchy peanut butter and decreased the choc chips to approx. Preheat the oven to 350 and whisk the dry ingredients together: flour, baking soda, salt, and cinnamon. You saved Chewy Peanut Butter Chocolate Chip Cookies to your. I haven’t tried it so I don’t know what adjustments will need to be made. Roll the cookie dough balls into the granulated sugar so they are well coated. Sounds like too much flour. 9 mins. The chocolate chips add a very special touch, but you can leave them out if you prefer. Glad you liked the peanut butter cookies. Delicious little cookie!

I like the hint of cinnamon too!

To freeze baked cookies, let the cookies cool completely and place in a freezer container or freezer bag.

Simple. Very easy to follow and baked up like a dream. The whole family loved them! Peanut butter. Anytime I make these for an event or bring them somewhere they are gone so quickly! Amount is based on available nutrient data. Info. I have made at least 15 of Maria’s cookie recipes and these were a favorite! These cookies are amazing! The cookies will be super soft when you first take them out of the oven, so leave them for about 15 minutes before moving to a wire rack to cool. I was in a hurry and missed the step about chilling the dough. I don’t cook using pounds and ounces. These are absolutely delicious and look like I purchased them at a bakery. We love sitting around the table with good food, good conversation, and good friends and family! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I will be making these again for sure! I’m wondering if you experimented with this recipe and natural peanut butter again? Beat in the vanilla and peanut butter. What could have been the reason? These are definitely the best cookies you will ever eat!

I am always trying out new cookie recipes I finally found my go-to recipe!! You are going to LOVE them! I snuck a piece of the dough and it is divine. Can’t wait to try them. If they’re too dry, bake them for less time next time.

The second time i made they came out much more fragile and broke easily. I replaced the chocolate chips with peanut butter chips for the extra peanutty flavor... and they've already requested I make them again:-D Wonderful recipe! If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months. Thank you! Cookies and other baked good rely on fairly precise measurements--you can't just change things without the right sort of re-balancing of ingredients.

Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch. Thick & Chewy Peanut Butter Chocolate Chip Cookies. Managed to claim the last 2 and turned them into an ice cream sandwich – AMAZING! They look beautiful like they came from a bakery. Thankyou for the recipe!,x> Will be making these today at work, Has anyone worked out the calories in these?