Hope everyone had a great weekend! My weekend consisted of eating a lot of burgers, tasting local craft ciders and indulging in WAY too many of these moreish peanut butter chocolate chip cookies!
These cookies are so yummy. The peanut butter flavor isn’t overpowering (think toned down version of a peanut butter cup) and they’re crunchy on the outside & chewy on the inside! Peanut butter and chocolate is always a winning combination in my book.
They are so easy to make and you get about 40 cookies from one batch, so definitely enough for a crowd! I basically just adapted my go-to chocolate chip cookie dough by adding peanut butter to half the amount of butter (so 125g butter & 125g peanut butter). I went with smooth peanut butter, but it would definitely work with chunky peanut butter too!
I am so happy with this recipe and I hope it will become a staple in your cookie arsenal!
Peanut Butter Chocolate Chip Cookies
- 125g butter
- 125g peanut butter
- 3/4 cup caster sugar
- 3/4 cup brown sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 2 cups plain flour, sifted
- 1 tsp bicarbonate soda
- 2 tbsp milk
- 300g chocolate chips
- Preheat the oven to 180°C and line some baking trays with baking paper.
- In a large bowl, cream butter, peanut butter and sugars together, then add the egg, milk and vanilla. Mix well.
- Mix in the sifted flour and bicarbonate soda, in 2 batches.
- Mix in the chocolate chips, cover the bowl with cling-wrap and chill in the fridge for 45 min.
- Roll level tablespoons of the chilled cookie dough into balls and place about 3cm apart on the prepared baking trays.
- Bake about 12 min. Allow to cool on trays.