A little bit salty and a little bit sweet, these melt-in-your-mouth cookies are the ultimate treat!
For as long as I can remember, I’ve been the type of person who craves salty snacks over sweet treats. I’ll take chips, pretzels, or crackers over cake, brownies, or pie any day of the week. In the evenings, however, I do like to enjoy something sweet while I’m reading or watching a show—but it has to have a salty element to it. These peanut butter chocolate chip cookies hit the spot perfectly with their salty-sweet flavor combo.
In fact, they’re the perfect hybrid between two of my favorite types of cookies—classic peanut butter cookies and chocolate chip cookies. Nutty and chocolaty, they strike just the right balance between the salty flavor of the peanut butter and the rich, sweet taste of chocolate. They’re perfectly crispy on the outside but have a soft, chewy center when you bite into them.
My kids go crazy for these cookies, too (I guess the apples don’t fall too far from the tree). And since this is such a simple recipe, it’s a great dessert to make together. We love to double the batch and freeze some, so we can pull out a couple of cookies whenever the craving strikes!
What’s the best type of peanut butter to use?
For a nice smooth texture, it’s best to use a commercial brand of no-stir creamy peanut butter, as they tend to have a more emulsified consistency than natural peanut butter. That’s not to say that you can’t use a natural peanut butter—just make sure to stir it really well so that the layer of oil on top is thoroughly mixed in. Otherwise, you may end up with drier, crumbly cookies.
If you prefer a bit more crunch, you can substitute the creamy peanut butter with a crunchy peanut butter. Again, just make sure it’s stirred well.
How do I store leftovers?
Once your cookies have cooled completely, keep them fresh by storing them in an airtight container at room temperature for up to 3 days. You may want to place a slice of bread in the container to maintain freshness as well as a sheet of parchment paper between the cookie layers to prevent them from sticking together. For longer storage, you can freeze the cookies for up to 3 months. It’s best to flash freeze them first in a single layer on a baking sheet and then transfer the frozen cookies to a freezer-safe bag or container. Allow them to thaw at room temperature for 10-20 minutes before serving.
Serving suggestions
As with all cookies, a cold glass of milk makes the perfect accompaniment to these peanut butter chocolate chip cookies. However, a scoop of Oat Milk Ice Cream would be equally delicious on the side. If you’re craving even more chocolate, enjoy it with a scoop of Chocolate Chip Ice Cream, or sip on a Chocolate Smoothie.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 stick unsalted butter
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350ºF and lining your baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together.
- Melt the butter in a large microwave-safe bowl; then, vigorously mix in the peanut butter until smooth. Mix in both sugars, and then add the eggs and yolk one at a time, followed by the vanilla, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture until just combined, and then fold in the chocolate chips. If the dough is too crumbly, consider adding a splash of milk to reach the desired consistency.
- If you have time, consider covering and refrigerating the dough for 24-72 hours to develop the flavors (allow it to soften at room temperature before baking).
- If you'd prefer to bake immediately, scoop the dough into 3-tablespoon-sized balls onto the prepared baking sheets, and flatten each cookie slightly. Add a few extra chocolate chips on top for a bakery-style look.
- Bake the cookies for 12 minutes until golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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