(This post contains affiliate links. Read my disclosure policy here.)
If you love peanut butter, you’ll love these Peanut Butter Chocolate Chip Cookies. What seems to make the peanut butter flavor more intense is the use of brown sugar instead of white sugar.
Over the years I’ve made my share of peanut butter cookies. Some with flour, some with gluten-free flour, and others without any flour at all. Having a variety of peanut butter cookie recipes, I for one, believe is a must for any peanut butter fan.
While I like a crisp cookie now and again, I tend to favor the soft and chewy variety. The kind of cookie you can sink your teeth into and melts in your mouth. This recipe doesn’t disappoint.
These cookies are all about the peanut butter. I used standard, store-bought, creamy peanut butter…nothing fancy. Using only brown sugar intensified the flavor, and the chocolate chips amped it up even more. Almost like peanut butter cookies ‘to the nth degree’.
It’s a simple recipe to make. You don’t need any special equipment to create the dough. I stirred everything together with a wooden spoon. (Remember, mixing up a batch of cookie dough has been known to relieve stress.) 😊
Drop the dough by 2-tablespoon portions onto parchment-lined baking pans and bake for 8 to 10 minutes at 350 degrees. If you can wait for them to cool, transfer to a wire rack. Enjoy!
You may be wondering why I made cookies with peanut butter and chocolate chips so soon after making those Chocolate Chip Peanut Butter Cookies. Well, aside from having both ingredients readily available, I wanted to test whether or not there was a noticeable difference between the two recipes in texture or taste.
When you think about it…peanut butter chocolate chip cookies vs. chocolate chip peanut butter cookies…how different could they really be?
I asked my family, friends, and co-workers to be the judges. They were given cookies from both recipes (I baked a lot of cookies) and asked to pick their favorite. The feedback indicated although the taste and texture were definitely different, no clear winner emerged. In my book , it makes both recipes “keepers”.
If you can’t decide between the Chocolate Chip Peanut Butter Cookies and the Peanut Butter Chocolate Chip Cookies, give them both a try. Do your own taste test, and let me know which one comes out on top. Happy baking!
Find more tasty recipes in the Recipe Index.
If you like this recipe, follow my Gluten Free Cookies board on Pinterest.
These Peanut Butter Chocolate Chip Cookies are sweet and chewy. If you love peanut butter, these cookies are for you!
- 2 cups creamy peanut butter
- 1 1/3 cups brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Stir together the peanut butter, sugar, baking soda, and salt until well-blended.
Add the eggs and vanilla and stir until combined.
Stir in chocolate chips.
Drop the dough by 2-tablespoon portions onto baking sheets lined with parchment paper or silicone liners.
Press down the dough to flatten slightly.
Bake for 8 to 10 minutes. Remove from oven and cool on pan for 2 minutes.
Transfer to wire rack to finish cooling.
Recipe slightly adapted from King Arthur Flour's Flourless Peanut Butter Chocolate Chip Cookies
Leave a Reply