Go Back
–+ servings

Peanut Butter Chocolate Chip Cookies

Please rate us
Delicious peanut butter chocolate chip cookies that combine rich flavors of creamy peanut butter and gooey chocolate chips, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 3/4 cup creamy peanut butter The star of the show, giving your cookies that rich, nutty flavor.
  • 1/2 cup butter-flavored shortening Adds richness and a lovely texture.
  • 1 1/4 cups brown sugar Firmly packed for sweetness and moisture.
  • 1 large egg Binds everything together.
  • 3 tablespoons milk Keeps the dough workable and adds moisture.
  • 1 tablespoon vanilla Enhances all the flavors.
  • 1 3/4 cups all-purpose flour The structure for your cookies.
  • 3/4 teaspoon baking soda The leavening agent.
  • 3/4 teaspoon salt Balances and enhances sweetness.
  • 1 cup mini semisweet chocolate chips For bursts of chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. In a medium mixing bowl, cream together the peanut butter, shortening, and brown sugar using an electric mixer until light and fluffy.
  3. Add the egg and mix until combined. Pour in the milk and vanilla, mixing just until blended.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the peanut butter mixture, stirring until just combined.
  5. Gently fold in the mini chocolate chips.
  6. Using a medium cookie scoop, scoop out the dough, slightly overfilling each scoop, and arrange them on ungreased cookie sheets. Flatten the dough balls slightly.
  7. Bake for 10–12 minutes, or until the centers appear slightly wet and the edges are set.
  8. Allow cookies to cool on baking sheets for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 100mgFiber: 1gSugar: 8g

Notes

Store in an airtight container at room temperature for up to one week, in the fridge for up to two weeks, or freeze for up to three months. Don't overmix the dough and consider chilling it if your kitchen is warm.
Tried this recipe?Let us know how it was!