I’ve been meaning to bake peanut butter cookies for a while now – and I’ve finally gotten the time to do it! If you’re as excited about this as I am, you’re going to love these simple, delicious Peanut Butter Chocolate Chip Cookies. A true classic among American-style cookies.
T.G.I.C.F.! Every Friday, we got a fresh batch of cookies around here. This time, some tasty treats packed with peanut butter and chocolate chips. I hope none of you have a peanut allergy! That would be unfortunate. Better to skip these cookies here…
For everyone else – pull up a chair, pour yourself a glass of milk, and enjoy a cookie (or several if you like). I’m pretty sure you’re going to love them. They come out of the oven with a nice, crisp exterior and a soft, chewy center. Sounds good, right?
By the way, these are the kind of cookies where adjusting the baking time can lead to very different results. As is the case with many cookie recipes. With small bakes like cookies (in particular) you’ll notice the impact of adjusting the temperature or baking time quite quickly. Even minor changes can make a big difference.
Following the baking time in the recipe gives you cookies that are crisp on the outside and soft on the inside. If you bake them for just 2–3 minutes longer, they’ll turn out crispy all the way through. Once cooled, they are also significantly drier – which is great for a longer shelf life, but I, personally, prefer that crisp-yet-soft combination. It’s just so much better!
If you’re looking to experiment even more with peanut butter, you’ll find plenty of other options here on the blog. I’ve collected quite a few recipes over the years. For instance, if you’re after something similarly simple, take a look at our Vegan Peanut Butter Cookies. They’re quick to whip up and absolutely delicious. Equally delicious, but with a few extra »goodies« thrown in, are our Oats Peanut Butter & M&M’s Cookies. They’re a huge hit with kids. You might be able to tell just by looking at the photos…
Also very popular with both young and old are our Mini M&M’s Cookie Cups where the peanut butter is tucked away beneath a thick layer of chocolate and m&m’s. These little treats are especially great for celebrations and birthdays I think.
INGREDIENTS / ZUTATEN
(22-24 cookies)
4.2 oz. (120g) butter
7.8 oz. (220g) peanut butter*
3.5 oz. (100g) sugar (fine)*
3.5 oz. (100g) brown sugar*
1 large egg
1 tsp. vanilla extract*
1 tsp. baking powder
1/2 tsp. salt
8.1 oz. (230g) all-purpose flour*
3.5 oz. (100g) semi-sweet chocolate chips*
(22-24 Cookies)
120g Butter
220g Erdnussbutter*
100g Zucker (fein)*
100g brauner Zucker*
1 Ei (L)
1 TL Vanille Extrakt*
1 TL Backpulver
1/2 TL Salz
230g Mehl (Type 405)*
100g Zartbitter Schokoladendrops*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside.
2. In a large bowl beat the butter on high speed until light in color. Add the peanut butter and two sugars and mix until all is well combined. Add the egg and vanilla extract and mix until well combined.
3. Combine flour, baking powder and salt and add the mixture to the bowl – mix until just combined. Add the chocolate chips and fold them in (force them in if they try to escape). Form little balls (approx. the amount of a tablespoon) and press them together to get flattened cookies.
4. Place the dough portions on the baking sheets with enough space inbetween. Bake the cookies for about 10-12 minutes – they should have some color but still be soft in the center. Take them out of the oven and let them cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
2. Die Butter in einer großen Schüssel auf höchster Stufe aufschlagen, bis sie hell ist. Erdnussbutter und die beiden Zuckersorten zugeben und alles gut verrühren. Ei und Vanille Extrakt zugeben und unterrühren – es sollte sich alles gut verbunden haben.
3. Das Mehl mit Backpulver und Salz vermischen und dann mit in die Schüssel geben und nur kurz verrühren. Die Schokoladendrops zugeben und unterheben (kann sein, dass sie das nicht wollen, dann einfach reinpressen).
4. Kleine Kugeln aus dem Teig formen (etwa die Menge eines Esslöffels) und zu flachen Cookies formen. Mit genügend Abstand auf die vorbereiteten Bleche legen. Die Cookies für etwa 10-12 Minuten backen – sie sollten leicht Farbe bekommen haben und in der Mitte noch relativ weich sein. Aus dem Ofen nehmen und auf den Blechen noch etwa 5 Minuten abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Peanut Butter Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:30
- Yield: 24 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
These delicious peanut butter cookies with chocolate chips are fast and easy to make – we love these simple cookies. Who needs those big chunky cookies, right?!
Ingredients
4.2 oz. (120g) butter
7.8 oz. (220g) peanut butter*
3.5 oz. (100g) sugar (fine)*
3.5 oz. (100g) brown sugar*
1 large egg
1 tsp. vanilla extract*
1 tsp. baking powder
1/2 tsp. salt
8.1 oz. (230g) all-purpose flour*
3.5 oz. (100g) semi-sweet chocolate chips*
Instructions
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside.
2. In a large bowl beat the butter on high speed until light in color. Add the peanut butter and two sugars and mix until all is well combined. Add the egg and vanilla extract and mix until well combined.
3. Combine flour, baking powder and salt and add the mixture to the bowl – mix until just combined. Add the chocolate chips and fold them in (force them in if they try to escape). Form little balls (approx. the amount of a tablespoon) and press them together to get flattened cookies.
4. Place the dough portions on the baking sheets with enough space inbetween. Bake the cookies for about 10-12 minutes – they should have some color but still be soft in the center. Take them out of the oven and let them cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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Und weil eine Sorte Kekse nicht reicht, haben wir nicht nur für die Banana Snickerdoodles, sondern auch für diese hier, schon alles eingekauf =) Hoffe, sie schmecken mindestens so gut, wie sie aussehen (und davon gehe ich aus). Natürlich werde ich dann morgen berichten ;)
Wobei ich ja zugeben muss, dass es so ziemlich jedes deiner Rezepte in unser Nachbackglas geschafft hat :D
Liebe Grüße und noch einen schönen Abend!
Rike