The Best Peanut Butter Cookies
These are the Best Peanut Butter Cookies – studded with chocolate chips and peanut butter chips. These are my favorite cookie ever and this recipe will not disappoint. They’re soft and full of chocolate and peanut butter flavor.
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THE BEST PEANUT BUTTER COOKIES
I will admit that when I saw name of these cookies I thought “Whoa, that name sets some high expectations.” Expectations succeeded.
My sister-in-law Kristy just came to visit and we finished a huge bag of peanut butter M&Ms pretty much by ourselves in no time at all.
Her husband affectionately calls her “The Peanut Butter Princess” so when she posted these cookies on her own blog Boys Ahoy, I knew they would be good.
So what makes a peanut butter cookie good to you? To me it has to be soft, packed with peanut butter flavor, and…well that’s about it.
And to me peanut butter and chocolate are like mac n’ cheese, bacon and eggs, Lucy and Ethel. One cannot exist without the other.
Which is why these have a few chocolate chips in them. It makes sense. It takes them from good to mind blowing.
OTHER COOKIE RECIPES:
- S’mores Cookies
- Monster Cookies
- Peanut Butter Cup Cookies
- Soft Sugar Cookies
- Sprinkle Cookies
- Soft Chocolate Chip Cookies
The Best Peanut Butter Cookies
Ingredients
- 1 cup + 2 tablespoons peanut butter
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Peanut Butter chips
- 1/2 cup Chocolate Chips, (I add more)
- 3/4 cup Sugar, (for rolling dough balls, may need more or less)
Instructions
- Preheat oven to 350.Line baking sheets with parchment paper.In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
- Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely. *These are delicate cookies but so moist.
- ***chill dough in between baking batches!
Notes
Um…… how many cookies does this make? Surely the “30 dozen” listed on the recipe card isn’t right???? Do you have a recipe for a normal sized batch of 6-10 choc chip PB cookies or can you advise on how to scale this down to make roughly that amount?
30 cookies!
I’ve been making these since 2009! My husband was still in the Marine Corps and we lived in North Carolina. This recipe has become a little piece of that chapter in out life. Thank you!
Aww I love that you have a memory associated with these!
I swear its the best and ymmi cookies i ever tast at all today i cook it and i really enjoy with tast 😍😍
Awesome! Love hearing that.
What are your thoughts on freezing these before they are baked??? I need cookies for Friday, but we are going away mon-thurs….thought of making the dough and putting the cookies on a tray and freezing the, that way friday morning I can just pop them in the oven???
They sound delicious!!
Thank you😊
Robbie,
I haven’t tried it but I don’t see why it wouldn’t work!
I made these almost exactly as recipe called for except: I used refrigerator eggs, I only used 1 3/4c chocolate chips and I thought that was too much. Next time I will only use 1 cup. I did not refrigerate , I used 1/4c balls broken in half and rolled quickly into balls. I put on parchment paper and did not grease pan.
I baked 11 minutes. Turned out perfect size, soft and chewy on inside, crispy on the outside. Put in cookie tin after cooling.
Forgot to mention, this made 2 1/2 dozen cookies.
Thanks for your feedback Linda.
Made these last night. My 4 year old daughter helped me, we had such a great time. We used chocolate chips and mini reeses pieces (that’s what we had on hand). These are SO SO good. Great flavor, super soft, absolutely delicious!
I just recently found your blog through pinterest, and I LOVE it. Every one of your recipes look amazingly good. I may have a new goal of trying them all!
Thanks for sharing. Good luck with the upcoming birth! Can’t wait to see pictures.
Lovely recipe. I had to try it today – a it turned yum!. Thank you for sharing – . This is how it looks http://friskycook.blogspot.in/2012/09/peanut-butter-cookies.html, all thanks to you.
These cookies rock! They really are the best ever. I put them on my blog. I should probably just change my blog name to “The blog about the blog The Girl Who Ate Everything.” I just can’t help myself you have so much good stuff. http://thefoodcharlatan.wordpress.com/2011/12/02/the-best-peanut-butter-cookies/
Your blog is fantastic! 😀
Thanks for the share. Been looking for a good peanut butter cookie recipe for a ages!
Hi everyone, thanx a lot for this blog ….. This wqas what I was looking for.
I love your blog…I check every day to see if you’ve posted something new. I tried these cookies today because I was CRAVING some type of cookie and these sounded divine. Oh my goodness! They are so soft and yummy! I had to make some without chocolate chips because my husband doesn’t like chocolate, but they are still amazing! Thanks!
mmm looks good! You should try them with Reese’s Pieces instead of the chips if you haven’t before! That is my ultimate fav 🙂 Love your blog…lots of yummo food!
OOHHH, you just made my day!!
So happy you enjoyed them and am happy to visit your blog, it’s great!