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Peanut Butter Chocolate Chip Cookies


I am best known by family, friends and coworkers for making Massive Chocolate Chip Cookies which I bake, wrap in cellophane and tie with a ribbon to give away.  However, as I was going through my blog  to work on updating some pictures, I came across this recipe I originally published in 2015 which I had totally forgotten about and let me tell you, I was more than happy to resurrect it to take new pics! 

I absolutely love cookies that have peanut butter in the dough.  It makes them so yummy that they are very hard to resist for me!  Mix that with oats too and oh my goodness, the combination gives them the most amazing chewy texture.  This recipe is versatile in what kind of chips you can make them with.  One of our favorite combinations that we always have on hand are semi-sweet, peanut butter and white chips, (as listed in the recipe), but it honestly depends on how we feel that day or what I have in the pantry.  You can use milk chocolate, dark chocolate, butterscotch, whatever flavor combinations you like!  Just make sure you have 3 cups total. (I may be known to throw in some extra sometimes!)

This recipe makes between 45-50 small cookies.  (More than enough to share with family and friends.)

Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups AP flour
  • 1 cup old fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips (or I sometimes use chunks)
  • 1 cup peanut butter chips
  • 1 cup white chocolate chips

Instructions:
  1. Preheat oven to 350 degrees.  Line your baking sheets with silicone mats or parchment paper. 
  2. Cream together the butter, peanut butter and both of the sugars until light and fluffy, about 3 minutes.  
  3. Beat in the eggs and vanilla, scraping down the sides as you need to. 
  4. In a separate bowl, whisk together the flour, oats, baking soda and salt.  
  5. Add the dry mixture to the wet ingredients and mix on low speed until combined.  
  6. Mix in your chips.  
  7. Using a small cookie scoop, scoop the cookie dough on to your prepared baking sheets, at least two inches apart.  
  8. Bake for 11-13 minutes until just starting to turn golden brown.  
  9. Remove from the oven and allow cookies to cool on baking sheet for 5-7 minutes before transferring to cooling racks.


Comments

  1. I love everything you do. However in high altitude like Park City it just doesn't alway work. Can you please post high altitude baking recipes please???

    ReplyDelete
    Replies
    1. Hi and thanks for visiting! There isn't a way for me to test recipes at your specific altitude so I wouldn't want to guess - but there are some really great tips for adjusting ANY recipe for high altitude baking here: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking.

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